Effect of guar gum on stability and physical properties of orange juice

The objective of current study was to determine the stability and physical properties of orange juice which was added with guar gum. The optimal formulation showed good stability and physical properties, in light of better indices on the serum cloudiness (turbidity), sensory analysis, particle size distribution, aroma concentration analysis and rheological properties. By serum cloudiness (turbidity), the viscosity of optimal guar gum used in orange juice was 584 mpa s; by the other four methods, the optimal formulation was determined: 0.1% guar gum (584 mpa s) combined with 0.03% carboxymethyl cellulose (CMC). The results indicated that the guar gum can be used to partially replaced CMC and improve the stability and physical properties of orange juice.