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Eko Hari Purnomo
Department Of Food Science And Technology, Faculty Of Agricultural Engineering And Technology, IPB University, Bogor, Indonesia
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Rheological Properties of Hydrocolloid Stabilizers and Determination of Their Concentration in Plant-Based Milk Formulations Theresia, Theresia; Wulandari, Nur; Purnomo, Eko Hari
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.47433

Abstract

The rapid growth of plant-based milk consumption, driven by health awareness, lactose intolerance, and environmental sustainability concerns, has increased the demand for products with stable physical properties and acceptable mouthfeel. Meeting these quality expectations requires precise control of formulation parameters, particularly the type and concentration of hydrocolloid stabilizers used to govern texture and stability. This study aimed to develop and validate a non-linear regression modelling framework, guided by rheological characterization of commercial plant-based milk benchmarks, to predict optimal concentration ranges of five commonly used hydrocolloid stabilizers (gellan gum, xanthan gum, guar gum, carrageenan, and carboxymethyl cellulose). Rheological properties were evaluated using modular compact rheometer, and the relationships between stabilizer concentration and key rheological parameters—flow behavior index (n), consistency index (K), and apparent viscosity at 50 s⁻¹—were modelled using logarithmic and power-law regression. The models demonstrated strong predictive performance (R² > 0.97 for most stabilizers) and the predicted optimal concentration ranges for each stabilizer were determined as follows: carrageenan (0.0583–0.3613%), CMC (0.0148–0.1121%), guar gum (0.0718–0.1859%), xanthan gum (0.0596–0.2249%), and gellan gum (0.0581–0.1373%). The predicted concentration ranges provide practical guidance for reducing trial-and-error formulation, shortening product development time, and improving formulation reproducibility in the food industry. Nevertheless, model validation was limited to soy milk, and further studies are required to extend its applicability to other plant-based matrices.
Co-Authors - Mursalin . Mursalin Achmad Nasir Ginanjar Andini Giwang Kinasih Andriani, Cynthia Anis Zamaluddien Antung Sima Firlieyanti Antung Sima Firlieyanti Ashari Widhiasmoro Azis B. Sitanggang Budi Nurtama Cynthia Andriani Darniadi , Sandi David Yudianto Dedi Fardiaz Denny S. Agustin Dewi Fortuna Ayu Dias Indrasti Dodik Briawan Endang Yuli Purwani Fadlillah, Hendry Noer Fahim M. Taqi Feri Kusnandar Fitriani Fitriani Fujio Lamtarida Panggabean Ginanjar, Achmad Nasir Giriwono , Puspo Edi Gusnilawati Gusnilawati Hafzialman Hafzialman Hendry Noer Fadlillah HUTASOIT, NICOLAS Islamawan, Praboyo Ardin Iwan Makhmul Rambe Jaka Rukmana Joko Hermanianto Koji Ishiguro Koji Ishiguro Laksono Trisnantoro Lestari, Sri Wahyuning Puji Ayu Lilis Nuraida Lula Nadia Lula Nadia M. Aman Wirakartakusumah M. Aman Wirakartakusumah M. Aman Wirakartakusumah M. Taqi, Fahim Mahdiyar, Dewangga Mawi Prabudi Muhammad Nur MURSALIN MURSALIN Nadya Klaresza Audrey Nugraha Edhi Suyatma Nur Fitriana Dewi Nur Wulandari Nur Wulandari Nuri Andarwulan Nurlita Dianingsih, Nurlita Nurwijayanti Purwanto, Agung Ari Purwiyatno Hariyadi Rachmawati, Annisa Noor Ratih Dewanti -Hariyadi Rindy Panca Tanhindarto Santi Dwi Astuti Stefani Hartono Sugiyono Sugiyono Sukarno Sukarno Sumarto Sumarto Sumarto Sumarto Sunardiansya, Yogi Akbar Sunardiansyah, Yogi Akbar Syamsiar, Syamsiar Takahiro Noda Takahiro Noda Theresia Theresia Tien R. Muchtadi Tjahja Muhandri Tri Wahyu Sulistyawati Uswatun Hasanah Wicaksono, Alexander Tommy Winiati Pudji Rahayu yermia, yermia yermia Yogi Akbar Sunardiansyah Yundari, Yundari Zamaluddien, Anis Zita L. Sarungallo Zubaidah Irawati