Work

Effects of Gellan Gum and Homogenization Pressure on the Stability of Milk-Based Cocoa Beverages

Year: 2026

Type: article

Abstract: Milk-based cocoa beverages often suffer from stability issues such as sedimentation and creaming due to the structural properties of cocoa particles. This study optimized gellan gum concentration and homogenization pressure to enhance beverage stability using a Central Composite Rotatable Design. Effects on water holding capacity, sedimentation, creaming, pH, viscosity, and torque were evaluated and compared with a commercial cocoa milk product. Advanced analyses including particle size distribution, zeta potential, FTIR, microscopy, and SEM-EDS characterized physicochemical and structural properties. Under optimal conditions, the beverage achieved high water holding capacity (93%), zero sedimentation, minimal creaming (0.012%), improved viscosity (59.44 mPa·s), reduced particle size (309.9 d.nm), and enhanced zeta potential (-37.73 mV). A nine-month storage study confirmed superior stability relative to the market product. Overall, the results demonstrate that gellan gum combined with optimized homogenization pressure is an effective strategy for producing stable, homogeneous, and high-quality milk-based cocoa beverages with potential for application.

Source: Foods

DOI: 10.3390/foods15213832