Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review

Abstract Acid-induced aggregation of casein micelles is a major problem that should be addressed in the production of acidified milk drinks (AMDs). Polysaccharide stabilizers, especially anionic polysaccharides, are usually added to maintain the physical stability of AMDs. The present review gives an update on the polysaccharide stabilizers explored to stabilize AMDs based on the research progress in the past decade, including the commonly used high methoxyl pectin (HMP), soluble soybean polysaccharide (SSPS), and carboxymethyl cellulose (CMC). Various factors that affect the stability of AMDs are introduced, such as milk solid content, polysaccharide concentration, environmental conditions, and processing conditions, with an emphasis on the molecular parameters of polysaccharides. The stabilization mechanisms are generally believed to originate from electrostatic repulsion and steric stabilization. In addition, the viscosifying effect of unadsorbed polysaccharides or the formation of a weak gel network may also be involved contributing to the stability of AMDs. The future trends of AMDs are finally outlined, regarding further clarification on the contribution of different stabilization effects, structure design and modification of polysaccharide stabilizers, and development of plant-protein based acidified beverages.