Stabilizer -- an indispensable tool in the beverage industry

Release time:

2023-03-13 10:54

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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.
If a stabilizer is used alone, the effect is not as good as that of the compound. Generally, it is necessary to go through experiments and explore to find the best adding amount and compound proportion to ensure the quality and flavor of the beverage. In addition, we should try to choose harmless natural products as stabilizers, and the influence of other additives in beverages on stabilizers should not be ignored.
The selection of stabilizers varies with the preparation process of beverages. When most stabilizers are used in beverages, they have undergone multi-step experiments and explorations. The preparation process is strict. At the same time, the products can meet the standard only if they have color, fragrance and taste.
Stabilizer is the key factor to ensure the stability of beverage, but it is also affected by temperature, pH value, pressure, the proportion of various stabilizers and the type of beverage. Whether the selection of beverage stabilizer is reasonable or not is directly reflected in the stability of the beverage, and the proper conditions for adding stabilizer can give the beverage good stability. Composite stabilizers are generally better than single stabilizers, and the stabilizers used for different kinds of drinks are also different.
The stability of fruit and vegetable drinks is generally higher than that of vegetable protein drinks and milk drinks, which is mainly based on the influence of the drink's own components. Vegetable protein drinks are easy to be layered and precipitated, and the stability of milk drinks is sensitive to the influence of external conditions. The homogenization pressure in the process of beverage preparation is too small to completely mix the stabilizer and the beverage body, affecting the effect of the stabilizer; Too high temperature will destroy the nutritional components in the drink, so these factors should be fully considered when adding stabilizer.
The selection of stabilizers in beverages is a complex process, which should be selected and compounded according to the different quality of beverages. There are various forms of compounding, including similar products, similar products and different functions. Some fruit juice drinks need to be sterilized at high temperature during processing, so the stabilizer with good thermal stability must be selected, and the effect of pH value and other factors on the stabilizer should also be considered, and more importantly, the nutritional value of the drink should not be affected.
The raw materials of the beverage are mostly fruits and vegetables and lotion, which contains a certain proportion of pulp particles, pectin, suspension and emulsion, and has a large density difference with the beverage juice. In addition, the protein contained in the beverage is easy to denature under the influence of external factors, resulting in delamination, sedimentation, suspension and other phenomena of the beverage. The stabilizer can prevent these phenomena and improve the sensory effect and comprehensive properties of the beverage.
The beverage stabilizer consists of two parts, namely thickener and emulsifier. Thickener can increase the concentration of the beverage and make it have enough buoyancy to ensure the uniform suspension of particles; The emulsifier can improve the hydrophilicity of the lipid substances in the beverage, make the beverage juice and the lipid substances miscible and stable dispersion; Its compound use can synergize and improve flavor and quality.
Fruit and vegetable drinks are juice products made from fruit through physical methods. After natural sedimentation or physical action, they are prone to delamination, which seriously affects the overall quality of the drink. Common stabilizers include pectin, agar, sodium carboxymethyl cellulose (CMC), xanthan gum, sodium alginate, etc.
The stabilizer is applied in the fruit pulp beverage. As long as the selection and the best formula of the stabilizer in the process of fruit pulp beverage processing are determined, the fruit pulp beverage with good taste, rich nutrition and stable system can be developed, which can effectively solve the problems such as the flocculation and sedimentation of the causal meat or the viscosity and poor fluidity of the mouth in the process of fruit pulp production, and provide certain reference value for the development of new fruit pulp beverage.
Vegetable protein drinks are rich in nutrition and have a wider market. In order to develop a vegetable protein beverage with a harmonious sense of export and stable tissue, it is particularly important to make full use of reasonable emulsion stabilizers.
Milk drinks are often prepared into acidic drinks. Because milk protein is easier to coagulate and precipitate under acidic conditions, some hydrophilic and acid-resistant stabilizers are often used in production to increase viscosity, such as CMC, xanthan gum, PGA, and pectin.
The synergistic interaction between the composite stabilizers can enhance the effect, thus reducing the amount of stabilizers and reducing the production cost. At the same time, it can also avoid the excessive addition of a single stabilizer that will affect the flavor and taste of the beverage. Carrageenan, CMC and guar gum have a certain degree of interaction in controlling the stability of yoghurt, and the amount of single stabilizer can be significantly reduced by compounding. At the same time, the combination of multiple stabilizers can effectively avoid the problem of weakening the taste due to excessive addition of thickeners in the process of controlling the stability of the active lactobacillus beverage.
Studies have shown that carrageenan has the highest viscosity and xanthan gum has the best suspension, which can be used as a thickener for semi-transparent milk drinks; Carrageenan can be used in low-acid milk drinks, and polysaccharide compound gum has the best thickening effect in acid milk drinks.
With the improvement of living standards, people pay more attention to food safety. Although the beverage stabilizers currently used are not harmful to human body, the development of natural stabilizers should be put on the agenda, and the mechanism of action of stabilizers should be further studied. Only by comprehensively mastering the properties and mechanism of the stabilizer can we make full use of it and promote the development of the beverage industry.

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Performance comparison of various cold drink stabilizers

Factors affecting the effect of food thickeners

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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.

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.

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.

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...

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....