Too Hectic To Handle C646?

Products that have separated have lower turbidity because they are more transparent to light than products with less separation. Therefore, the turbidity decreased as separation of the product increased. Increasing the mass fraction of the stabilizer affected the turbidity, with higher mass fractions of stabilizer improving stability. Juice stabilized with 0.5% xanthan gum had a high turbidity (416.33?��?10.02 NTU), which suggests good stability (Fig.?(Fig.22). When considering the relationship between viscosity and turbidity, products with higher viscosity also had higher turbidity. This suggests that more viscous juices have more stable turbidity than less viscous juices. For both stabilizers, while the addition of more stabilizer increased the stability, it also AZD5363 chemical structure increased the viscosity. When choosing a stabilizer, the effect it has on the viscosity and the turbidity must be taken into consideration. In particular, C646 cost the viscosity can affect the acceptance of the product by consumers. While the addition of a stabilizer may improve the stability, if it is highly viscous, it may not be acceptable to consumers. After storing the mulberry juice that was stabilized with xanthan gum for 1?week, the turbidity was stable with no precipitate (Table?(Table2).2). This result was better than that for the juice with the CMC as the stabilizer, because the solutions stabilized with xanthan gum have higher viscosity than those stabilized with CMC. Although the mass fraction of xanthan gum in the juice was low, xanthan gum is highly stable when heated and has a stable pH. The viscosity of a solution containing xanthan gum will be stable at temperatures in the Chlormezanone range of 0�C100��C and pH values in the range of 1�C13. By comparison, solutions containing CMC solutions will be stable at pH values between 4 and 10, but with the highest viscosity and best stability at pH 7�C9. The viscosity of a CMC-stabilized solution will decrease when the pH decreases and the temperature increases. At pH values 10, the solution viscosity will be low. Therefore, in the present study, precipitation will occur in the mulberry juice with CMC as the stabilizer because the pH is