饮料生产中稳定剂之王– FibroMcc

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

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, 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%

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