The impact of different amounts of the hydrocolloid xanthan gum (E415) on the typicity and flavour intensity of cloudy apple juice was tested by means of a survey for the first time by consumers. Consumers distinguished juice with even 0.5 g L–1 xanthan gum significantly in its typicity from the original apple juice. Increasing amounts of the stabilizer led to further degradation of typicity. The thickened juices were described as “slimy” with an untypical mouthfeel. Aroma intensity of the apple juice was affected negatively by addition of xanthan gum as well. Even 1.0 g L–1 of the stabilizer caused a significant decline of flavour intensity assessed by the consumers compared to the original juice. Viscosity increased significantly by adding xanthan gum, as well as turbidity. Colour components were affected differently. The addition of xanthan gum can therefore not be recommended for apple juice. Practical applications Presently, a worldwide discussion is going on about the legal permission of hydrocolloids in beverages, especially in fruit and vegetable juices and nectars. In Europe the addition of pectin (E440) is only allowed in pineapple and passion fruit juices. Additives belonging to the food additive group 1 (including xanthan gum (E415), gellan (E418), carboxymethyl cellulose (E446) and others) are allowed in vegetable juices only (regulation (EC) No 1333/2008). Studies show divergent results of the necessity and the impact of hydrocolloids on sensorial properties of beverages. The results of this study show that an average untrained consumer rejects cloudy apple juices thickened with xanthan gum even at low levels. Therefore, neither quality can be improved nor consumption of fruit juice can be increased by the addition of xanthan gum.
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