在饮料生产中面临这些问题 ？
- 蛋白质沉淀
- 脂肪分离
- 粉末长时间复位沉淀/结块
- 货架时间分层
不用担心 ！稳定器可以轻松解决所有这些问题！
上述所有这些问题不仅影响饮料的味道，而且影响饮料的风味和质量 。
稳定剂的成功开发已经完全解决了这个问题，该问题已成为饮料行业的必不可少的添加剂 。
稳定剂的开发 ：单一稳定剂-复合稳定剂
FibroMcc是出色的复合稳定剂 。
FibroMcc是一种含有微晶纤维素和具有胶体特性的CMC的化合物，在饮料中具有非常好的乳化稳定性能 。
具有多孔性的微观颗粒 ，显示出高吸收性 。
亲水性强。
高反应容量
看一下FibroMc的实验性能 ：
| 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 |
在比较实验结果之后，FibroMcc完全值得获得稳定剂之王 ！
FibroMcc不是普通的MCC。 在这里 ，查看生产流程图 ：
| 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 |
一旦获得FibroMcc，生产饮料就不再麻烦了 ！
| Application scenarioseses | 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% |
