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Home >Food Processing: Techniques and Technology > Archive > Volume 32, Issue 1, 2014 > USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES

Irina Yu. Sergeeva a
Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Sergeeva et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The article briefly characterizes the properties of chitosan and its chemical formulae. The analysis of the literature on the chitosan properties modification as well as the use of chitosan in home and foreign food industry is given. The results of experimental studies on the ability of chitosan to regulate component composition of plant-based beverages for providing predictable product stability are presented. The effect of chitosan on the removal of polyphenolic, pectin and protein substances from fruit and grain based semi-prepared beverages are shown. The data for the study of precipitation obtained by natural sedimentation of beverage suspensions, as well as by processing berry juices with a stabilizer are presented.
Keywords
Plant-based beverages, juices, fruit beverages, beer, kvass, components of colloidal turbidity, chitosan, stabilization of beverages
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