Meal-time ingestion of caloric beverages, milk, orange juice and regular cola, led to higher total meal-time energy intakes compared to either water or diet cola.
More than 84% of the variation of physicochemical properties of orange beverage emulsion could be explained as a function of the content of the main beverage emulsion components.
When her first husband (whose favorite writer was Dean Koontz and favorite beverage was Diet Orange Slice — talk about making James Jones roll over!) proposed marriage, she says, "I was so baked I wasn't sure I'd heard him and had to ask him to repeat himself".
Therefore, the concentration of Arabic gum should be considered as a critical variable for the formulation of orange beverage emulsion in terms of the emulsion characteristics studied.
In the 1970s the makers of a popular orange beverage called Tang shot a series of television commercials featuring women scientists with their children.
The overall optimum region resulted in the desirable orange beverage emulsion was predicted at a combined level of 13% (w/w) Arabic gum, 0.3% (w/w) xanthan gum and 10% (w/w) orange oil.
The overall optimum region resulted in a desirable orange beverage emulsion was predicted to be obtained by combined level of 10.78% (w/w) Arabic gum, 0.24% (w/w) xanthan gum and 12.43% (w/w) orange oil.
The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall flavor release.
Under the optimum condition, the corresponding predicted response values for turbidity, average particle size, PDI and density of the desirable orange beverage emulsion were 129.55, 988, 0.261 and 1.03, respectively.
The experimental values were found to be in agreement with those predicted, thus indicating suitability of the models employed using response surface methodology (RS M for optimizing the physical properties of the orange beverage emulsion.
