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Qilin Jelly Gum
2023.3.15-3.17We have an appointment with you at the National Convention and Exhibition Center (Shanghai) - the 26th China International Food Additives and Ingredients Exhibition

03-13

2023

2023.3.15-3.17We have an appointment with you at the National Convention and Exhibition Center (Shanghai) - the 26th China International Food Additives and Ingredients Exhibition

2023.3.15-3.17 We have an appointment with you at the National Convention and Exhibition Center (Shanghai) - the 26th China International Food Additives and Ingredients Exhibition Booth No：51V30/51W31...

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Performance comparison of various cold drink stabilizers

03-13

2023

Performance comparison of various cold drink stabilizers

1. High-viscosity carboxymethyl starch (CMS) is a new type of thickening and emulsifier used in frozen drinks. It is characterized by instant dissolution and can form a uniform, transparent and stable solution within 5-10 minutes. No odor. 2. Agar: heat-resistant and acid-resistant. Its addition of ingredients can improve the tissue state of cold drinks, improve the coagulation ability, increase transparency and expansion rate, and enhance the melting resistance. 3. Edible gelatin: It has strong foaming property, and can form a gel during freezing and hardening, so it can keep the ice cream soft, loose and delicate. 4. CMC: thicken and coagulate, stabilize the emulsion and suspension, suspend the particles, and inhibit the change of ice crystals or sugar crystals. If a large amount of starch exists, it can prevent dehydration and shrinkage, stabilize the foam, reduce the shrinkage of oils and lipids, and improve the taste. 5. Sodium alginate: It can improve the mixing speed of ingredients and leave a fragrance in the mouth. In addition, it reacts with the calcium ions in milk to generate calcium alginate, and then form a uniform jelly, which can well maintain the shape of ice cream and prevent volume shrinkage and tissue sanding. 6. Xanthan gum: it still has high viscosity and shear resistance at low concentration. When designing soft soft soft cold drinks, it should be added more. When it is necessary to increase the melting resistance of cup ice cream, it should be added appropriately. When designing pure natural ice cream, it should be used skillfully to increase the soft, fresh and delicate feeling. 7. Guar gum: it has strong thickening ability and shear resistance. At the same concentration, its viscosity is much higher than other colloids and only inferior to xanthan gum. It is the main raw material for all kinds of popsicles and ice cream. It is the main emulsification stabilizer for the production of soft cotton lollipop and ice cream. Its soft cotton is different from sodium alginate (brittle) and xanthan gum (soft), but it is smooth, tender, delicate and tastes good. 8. Carrageenan: its main feature is melting resistance. 9. Pectin: acid resistance, color, fragrance and taste are all good. It is also a good raw material for fruit and vegetable ice cream with soft, delicate taste.

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Stabilizer -- an indispensable tool in the beverage industry

03-13

2023

Stabilizer -- an indispensable tool in the beverage industry

In the process of storage, the beverage is prone to sedimentation and suspension, which not only affects the sense, but also affects the flavor and quality of the beverage. The stabilizer solves this problem and becomes an indispensable and important additive in the beverage industry.

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Factors affecting the effect of food thickeners

03-13

2023

Factors affecting the effect of food thickeners

Effect of structure and relative molecular weight on viscosity: Generally, thickeners are colloids that are easy to form a network structure or have more hydrophilic groups in solution, and have higher viscosity. Therefore, the viscosity of thickeners with different molecular structures may vary greatly even under the same concentration and other conditions. With the increase of the average relative molecular weight of the same type of thickener, the probability of forming a network structure also increases, so the viscosity of the thickener is closely related to the relative molecular weight, that is, the greater the relative molecular weight, the greater the viscosity. The viscosity of food decreases during production and storage, which is mainly due to the degradation of thickener and the decrease of relative molecular weight.

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Main applications of carrageenan

03-13

2023

Main applications of carrageenan

In the production of ice cream, carrageenan can increase the shaping and melting resistance of ice cream, improve the stability of ice cream under temperature fluctuations. Carrageenan complexs with protein...

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What is food thickener

03-13

2023

What is food thickener

Food thickener: usually refers to macromolecular substances that can be dissolved in water and fully hydrated under certain conditions to form a viscous and greasy solution, also known as food glue....

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