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|Name:||CMC Food Additive||Other Name:||Emulsifying Stabilizer|
|Application:||Vegetable Protein Beverage||Viscosity:||100-800mps|
ice cream stabilizer,
food additives emulsifiers
CMC Food Additive stabilizer in the vegetable protein beverage
CMC is used as the additive in food products, and widely used in cold products, lactic acid drinks, solid drinks, fruit juice, jam, spices, biscuits, instant noodles, ice creams, breads, pastries, bakery products and meat products. It mainly has the effects of thickening, emulsifying, suspending, stabilizing, preserving shape, filming formation, puffing, improving taste, retaining freshness, acid proof and health care. It can replace the effects of guar gum, gelatin, pectin, agar and sodium alginate in food production.
1% SolutionViscosity (
|Degree of Substitution ≥||0.90|
|Purity % ≥||99.5|
|Loss on Drying % ≤||10|
|Heavy metal(Pb) % ≤||0.002|
|Iron % ≤||0.03|
Application of emulsion stabilizer in vegetable protein beverage:
At present, our country's vegetable protein drink at a rate of 30% per year growth, industrial production technology is getting more and more mature. Product variety, such as soy milk, soy milk, cocoa Coconut Juice fruit juice milk and peanut milk and greatly enriches the beverage market, also put forward higher requirements on product development and organization of state aroma. In order to develop the plant protein beverage with the sense of coordination and organization, it is very important to make full use of the reasonable emulsifying stabilizer.
The compound emulsifying agent has many advantages, it has the function of synergistic effect, and has the function of improving the flavor and the taste and improving the quality. In the form of a variety of complex, there are similar products, there are similar to a class of phase mixture, also have different functions. Such as milk beverage production, in order to ensure that the products of emulsion stability, outstanding flavor and have a stable state, to prevent the layered settlement protein particles, using the two factor four level orthogonal experiment, determine the peanut milk beverage compound emulsion stabilizer ratio: monoglyceride 0.1%, 0.1% sucrose ester, CMC0.15%, xanthan gum 0.1%. By using this formula, the emulsion stability of peanut milk can be maintained, and the taste of peanut milk can be enhanced. And as the chocolate lactic acid milk beverage, composite stabilizer amount ratio is: CMC (Fh9) 0.26%, monoglyceride 0.12%, gelatin 0.05%, carrageenan 0.01%, according to the mass ratio of 26: 12: 5: 1, the emulsion stabilizer can change the cocoa powder and vegetable protein particle settling velocity, and has better suspension effect. To improve the quality of products and prolong the shelf life.