Application of Octenyl Succinate Starch Ester (SSOS) in Peanut Beverage

Abstract

In this paper, the effects of octenyl succinate starch ester, carrageenan, monoglyceride and sucr ose fatty acid ester compound emulsifier on the sensory evaluation of floating layer thickness, sedimentati on rate and precipitation were analyzed. the optimal scheme for making peanut protein beverage with octe nyl succinate starch ester was 0.09% xanthan gum,0.06% carrageenan,0.15% sucrose fatty acid ester and 0.15%monoglyceride. It is proved that the application of octenyl amber acid starch ester as stabilizer in peanut protein beverage is feasible.