Influence of food gums on the stability of high-protein acidified milk beverage.

The influence of different food gums on the stability of acidified milk with high protein contents was studied in this paper. The results showed that the best dosage of CMC-Na, the ratio of xanthan gum to konjac gum, dosage of the mixture of xanthan gum to konjac gum and the dosage of arabic gum were 0.4%, 3:2, 0.03%, and 0.02%, respectively, under which the product showed the highest stability, without fat separation and centrifugation precipitation.