FIELD: food industry.
SUBSTANCE: stabiliser system for usage in a whole grain beverage contains carboxymethyl cellulose (CMC), xanthum gum and gellan gum. The stabiliser system includes nearly 5 - 10% of gellan gum, nearly 1 - 10% of xanthum gum and nearly 80 - 90% of CMC. The proposed beverage contains whole grain flour, water and the stabiliser system. The stabiliser system is present in the beverage in an amount of nearly 0.05% - nearly 3% of the total beverage weight.
EFFECT: invention allows to produce an optimal stabiliser system for a whole grain beverage which prevents gelatination and whole grain flour deposition in the beverage.
12 cl, 3 tbl, 1 ex
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