Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller)

Particle sedimentation is a common phenomenon in food dispersions, which is associated with poor quality and can be controlled using different additives within which the use of hydrocolloids stands out. The effect of the concentration of xanthan gum (0.025-0.075%), sodium carboxymethylcellulose (0.0...