New Technology food additives best selling in Japan for sour yoghurt and sour milk stabilizer

Fruit drinks suspension is added cysts or other citrus fruit or fruit cyst in the juice, sugar acid formulations prepared by the product was suspended in the beverage fruit beverage more vivid, more consumers get identity, but also enriched the beverage taste and flavor, improves the nutritional value of the beverage. fruit pulp and juice drinks containing fruit juice containing both, along with the advantages of fruit drinks and fruit juice drinks, nutrient-rich, sweet and sour taste, by the consumer who loved. The colorful fruit drinks, fresh taste, can be accepted by consumers, the market is considerable, so the product quality can not be ignored. fruit production in three key factors that need special attention, namely suspension , preservatives and color products. fruit drink appearance on the biggest feature is the fruit suspended in the juice, has a dynamic preservative relating to product quality fruit beverages. color is the "eyeball economy", it must be appropriate, especially without color transparent products, the slightest mistake, it will change color . In this paper, the key factors relating to the quality of the fruit drinks were discussed to provide strong technical support for the actual ingredients and filling.

The stabilizer is widely applied to all kinds of fruit particles, fruit flesh, mashed fruit and other acid drinks.  Product function and application  The Stabilizer suspending is widely applied to all kinds of fruit particles, fruit flesh, mashed fruit and other acid drinks. And it also can be applied to the low acid or neutral vegetable and fruit drink. The Stabilizer suspending agent can guarantee the fruit particles, fruit flesh, mashed fruit suspending uniformly in beverage, such orange particles drink, pineapple particles drink, crystal grape particles drink, coco nata drink, aloe flesh drink, cactus flesh drink etc.  The Stabilizer can intense swelling in water and it has formed the 3D (three dimensional) texture which composed by the netted and framework. It helps beverage formed strong suspension and the right viscosity and makes the beverage get the characteristic of newtonian fluid, such as the low viscosity, the frost resistance, good liquidity etc. The Stabilizer helps the beverage got the thickened, smooth and other appearance and palate. It makes the beverage taste is similar to fruit.