The choice and consumption of emulsifier and stabilizer are one of the main factors affecting stability for peanut mango milk. The stabilizer of mango peanut milk was guar gum, the dosage was 0.15%; The optimum emulsifier was the mixture of sucrose fatty acid ester, monoglyceride and polyglycerol fatty acid ester(1:1:1), the dosage was 0.24%. The study developed a nutrient-rich, stable state of the organization of peanut mango milk.
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