Author: Karen Poala Contreras-Lozano a Héctor José Ciro-Velásquez b & Carlos Julio Márquez-Cardozo b
rheological properties of food suspensions can be modified by adding hydrocolloids to improve stability, a beverage formulated, rotational and oscillatory tests, consistency coefficient , flow behavior index , apparent viscosity, viscoelastic behavior of the beverage, frequency range, storage modulus, potential use of Aloe vera gel as ingredient in the formulation of food products, including ready-to-drink beverages, has increased, because of its therapeutic and functional properties and hence its beneficial effects on human health, aloe gel is composed mainly of galacturonic acids and glucuronic acids attached to sugars like glucose, galactose and arabinose, other nutrients such as vitamins, enzymes, amino acids, minerals and trace elements, bioactive compounds include organic acids, phenolic compounds and phytosterols , suspensions of some hydrocolloids or food gums that form gels, aloe vera gel develops viscoelastic behavior, so its addition in food products could affect the rheological properties, food dispersions, such as beverages, and these are influenced by chemical composition, processing conditions and the addition of some ingredients such as stabilizers, formulating a natural drink, elastic component overrides the viscous component, Power Law model, induced significant changes in flow behavior, Arrhenius equation, activation energy results indicate that the addition of aloe vera and hydrocolloids increased stability of the beverages, beverage without stabilizers, viscoelastic profile of beverages formulated, elastic component, good stability of the suspension
