Alvarez-Yanamango, Erick GeorgeVietti-Guzman, Fredy FrancoHuayta Socantaype, Fredy Vicente2018-12-172022-04-042018-12-172022-04-042018-09978-0-9993443-1-62414-6390http://laccei.org/LACCEI2018-Lima/meta/FP412.htmlhttp://dx.doi.org/10.18687/LACCEI2018.1.1.412http://axces.info/handle/10.18687/2018102_412The objective of the research was to develop a process to obtain powdered mucilage from waste or residues generated after the mechanical separation of juice or pulp from the Sanky fruit. The residue was exposed to an aqueous-alkaline extraction process, evaluating the effect of time, temperature and pH on the viscosity of the extract obtained. Subsequently, the viscous extract was dryed by atomization, using 5-10% w/v maltodextrin DE10 as encapsulant; which allowed obtaining a powder additive with rheological properties similar to gum arabic, commonly used as a stabilizer and processing aid in the food and pharmaceutical industry.EnglishLACCEI Licensehttps://laccei.org/blog/copyright-laccei-papers/Corryocactus brevistylusSankynatural additivesrheological propertiesfood additiveArticle