All these problems above not only affect the taste of the beverage, but also affect the flavor and quality of the beverage.
The successful development of stabilizers has completely solved this problem, which has become an obbligato additive for the beverage industry.
FibroMcc is a compound containing microcrystalline cellulose and CMC with colloid characteristic, which has the very good emulsification stable performance in the beverage.
Take a look at the experimental performance of FibroMc:
| Test item | FibroMcc | Other Stabilizer |
|---|---|---|
| Performance of Stability |
Supported by the 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 |
| Comparative item | MCC | FibroMcc |
|---|---|---|
| Raw materials | Cotton or wood pulp containing cellulose |
Cotton or wood pulp containing cellulose + CMC |
| Effects |
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| Applications |
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Once you get FibroMcc, no more trouble in producing beverages!
| 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, gelatability |
| 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% |
