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SUSPENSION STABILITY OF ILLINOIS SOYBEAN BEVERAGE
Author(s) -
PRIEPKE P. E.,
WEI L. S.,
NELSON A. I.,
STEINBERG M. P.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb02586.x
Subject(s) - homogenization (climate) , settling , centrifugation , chemistry , chromatography , suspension (topology) , chemical engineering , mathematics , thermodynamics , physics , biology , engineering , homotopy , pure mathematics , biodiversity , ecology
The objective of this work was to determine the processing conditions responsible for suspension stability of Illinois soybean beverage and to elucidate the role of lipid in this stability. Stability was determined by visual and objective means after 5 days quiescent storage at 1°C. Pressure and temperature of first and second homogenization, formulation, lipid component and accelerated settling were studied. Homogenization pressure must be such that the sum of the two pressures must be at least 5000 psi and the minimum temperature of one of the two homogenizations must be 82° C. Free and, especially, bound lipid are necessary for stability. The hypothesis that stability is promoted by formation of a lipid‐protein complex was further demonstrated by centrifugation and film formation studies. Formulation plays a minor role in stability.