在飲料生產(chǎn)中面臨這些問題？
- 蛋白質(zhì)沉淀
- 脂肪分離
- 粉末長時間復位沉淀/結(jié)塊
- 貨架時間分層
不用擔心 ！穩(wěn)定器可以輕松解決所有這些問題！
上述所有這些問題不僅影響飲料的味道，而且影響飲料的風味和質(zhì)量。
穩(wěn)定劑的成功開發(fā)已經(jīng)完全解決了這個問題，該問題已成為飲料行業(yè)的必不可少的添加劑。
穩(wěn)定劑的開發(fā)：單一穩(wěn)定劑-復合穩(wěn)定劑
FibroMcc是出色的復合穩(wěn)定劑。
FibroMcc是一種含有微晶纖維素和具有膠體特性的CMC的化合物，在飲料中具有非常好的乳化穩(wěn)定性能。
具有多孔性的微觀顆粒，顯示出高吸收性。
親水性強。
高反應容量
看一下FibroMc的實驗性能：
| Test item | FibroMcc | Other Stabilizer |
| Performance of Stability | Supported by network structure | Dependence on viscosity prevents particles from sinking |
| Mechanism of Stability | Molecules with the same negative charge repel each other, preventing network molecules from coming together and preventing flocculation | Increasing the fluid viscosity while decreasing the particle sinking rate |
| Result of sedimentation | Not Sinking | Sinking slowly |
在比較實驗結(jié)果之后，F(xiàn)ibroMcc完全值得獲得穩(wěn)定劑之王！
FibroMcc不是普通的MCC。 在這里，查看生產(chǎn)流程圖：
| Comparative item | MCC | FibroMcc |
| Raw materials | Cotton or wood pulp containing cellulose | Cotton or wood pulp containing cellulose + CMC |
| Effects | Anti-taking maintain liquidity place the taste of fat | Anti-taking maintain liquidity Replace the taste of fat negatively charged network structure Heat resistance |
| Applications | Special nutritional food (low calorie, low-fat food, etc.) Cheese Supplement | Neutral dairy beverage stabilize frozen cream stabilizes rice cream emulsion stabilizer backing stuffing filler Flavoring stabilizer |
一旦獲得FibroMcc，生產(chǎn)飲料就不再麻煩了！
| Application scenarios | Targeted problem. | Suggestion dosage | specific function |
| High calcium milk | Calcium, protein precipitation, and stratification retard the rise of fat. | 0.3% | Emulsion stability, gelatabilityThermal stabilityfatty replacerFlavor carrier, flavor retention agentFull texture and smooth texture of fat |
| Peanut milk | Protein deposits, fat floats up | 0.25% | |
| Corn juice | Starch precipitates and clumps | 0.25% | |
| Coffee milky. | Coffee deposits, lumps | 0.25% | |
| Cocoa | Cocoa and protein precipitate, fat floats up | 0.3% | |
| Ice cream | Ice crystal formation, poor taste | 0.3%-1% | |
| Fillings for toast | Penniless taste | 0.3%-1% | |
| Fillings for bread | Penniless taste | 0.3%-1% | |
| Cream | Penniless taste | 0.3%-1% | |
| Frozen yogurt | Penniless taste | 0.3%-1% |
