Facing these problems in beverage production?
- Protein precipitation
- Fat separation
- Powder long reset precipitation/ agglomeration
- Stratification in shelf time
Don't worry! The stabilizer can solve all these problems easily!
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.
Development of stabilizer: Single stabilizer - Compound stabilizer
The FibroMcc is an excellent compound stabilizer.
FibroMcc is a compound containing microcrystalline cellulose and CMC with colloid characteristics, which has a very good emulsification stable performance in the beverage.
- A microscopic particle with porous, which shows high absorbency.
- Strong hydrophilic dispersion.
- High reaction capacity
Take a look at the experimental performance of FibroMc:
|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
After comparing the experimental results, the FibroMcc fully deserved the king of the stabilizer!
FibroMcc is not kind of an ordinary MCC. Here, take a look at the production process diagram:
|Cotton or wood pulp containing cellulose
|Cotton or wood pulp containing cellulose + CMC
|Anti-taking maintain liquidity place the taste of fat
Replace the taste of fat
negatively charged network structure
|Special nutritional food (low calorie, low-fat food, etc.)
|Neutral dairy beverage stabilize
frozen cream stabilizes
rice cream emulsion stabilizer
backing stuffing filler
Once you get FibroMcc, no more trouble in producing beverages!
|High calcium milk
|Calcium, protein precipitation, and stratification retard the rise of fat.
|Emulsion stability, gelatabilityThermal stabilityfatty replacerFlavor carrier, flavor retention agentFull texture and smooth texture of fat
|Protein deposits, fat floats up
|Starch precipitates and clumps
|Coffee deposits, lumps
|Cocoa and protein precipitate, fat floats up
|Ice crystal formation, poor taste
|Fillings for toast
|Fillings for bread