-
-
-
Industry information
Performance Comparison of Various Cold Drink Stabilizers
Release time:
2022-07-28
1. High viscosity carboxymethyl starch (CMS), a new type of thickening and emulsifying agent used in frozen drinks, it is characterized by: instant, 5~10 minutes can form a uniform transparent and stable solution. No odor.
1. High viscosity carboxymethyl starch (CMS), a new type of thickening and emulsifying agent used in frozen drinks, it is characterized by: instant, 5~10 minutes can form a uniform transparent and stable solution. No odor.
2. Agar: heat resistance, strong acid resistance, its addition of ingredients can improve the tissue state of cold drinks, improve coagulation capacity, increase transparency and expansion rate to enhance melting resistance.
3. Edible gelatin: It has strong foaming properties, and during the freezing and hardening process, it can form a gel, so as to keep the ice cream with soft, loose tissue and delicate form.
4. CMC: thickening and agglomeration, stabilizing emulsion and suspension, suspending particles, inhibiting the change of ice crystals or sugar crystals. If a large amount of starch is present, prevent dehydration and shrinkage, stabilize the foam, reduce the shrinkage of oils and lipids, and improve the taste.
5. Sodium alginate: can increase the stirring speed of ingredients and leave a clear fragrance in the mouth, in addition, it reacts with calcium ions in milk to generate calcium alginate, and then forms a uniform jelly, which well maintains the shape of ice cream and prevents volume shrinkage and tissue sanding.
6. Xanthan gum: low concentration still has high viscosity, shear resistance, when designing soft cotton cold drinks, to add more, when you need to increase the melting resistance of cup ice cream, need to add appropriately, when designing pure natural ice cream, in order to increase soft, tender, delicate, need to be used smartly.
7. Guar gum: strong thickening ability, shear resistance, the same concentration, viscosity is much higher than other colloids and second only to xanthan gum. It is the main raw material for all kinds of popsicles and ice cream drawing. It is the main emulsion stabilizer for the production of soft popsicles and ice cream, and its softness is not only different from sodium alginate (brittle), but also different from xanthan gum (soft) but lubricated, tender, delicate and very good taste.
8. Carrageenan: The main feature is anti-melting.
9. Pectin: acid resistant, color, aroma, taste. It is also an excellent raw material for soft and delicate taste and fruit and vegetable ice cream.
Key words:
Previous:
Next page:
Previous:
Next page:
TOP
China compound type edible colloid professional manufacturer
GUANGZHOU KECHENG FOOD INDUSTRY CO., LTD
Address:
No. 401, 501, and 601, Building 3, No. 16, Zhongnan Road, Jianggao Town, Baiyun District, Guangzhou City, Guangdong Province, China
Official WeChat
WeChat public account
Official Douyin
Copyright © 2023 GUANGZHOU KECHENG FOOD INDUSTRY CO., LTD