1. High-viscosity carboxymethyl starch (CMS), a new thickening and emulsifier used in frozen drinks, not only has good whiteness, fine taste, small ice crystals, and high puffing rate, but also Relatively resistant to melting. With great advantages and low price, it is an excellent stabilizer preferred by various beverage manufacturers.
2. Agar: It is heat-resistant and has strong acid resistance. Adding ingredients to it can improve the tissue state of cold drinks, improve coagulation ability, increase transparency and expansion rate, and enhance melt resistance.
3. Edible gelatin: It has strong foaming properties and can form a gel during the freezing and hardening process, thus maintaining the soft, loose tissue and delicate shape of the ice cream.
4. CMC: thickens and condenses, stabilizes emulsions and suspensions, suspends particles, and inhibits changes in ice crystals or sugar crystals.
5. Sodium alginate: It can increase the stirring speed of the ingredients and leave a fragrance in the mouth. In addition, it interacts with the calcium ions in the milk to generate calcium alginate, thereby forming a uniform jelly, which is very good. Maintain the shape of the ice cream and prevent volume shrinkage and tissue sanding.
6. Xanthan gum: It still has high viscosity at low concentration and is resistant to shearing. When designing soft cold drinks, more should be added. When it is necessary to increase the melt resistance of cup-shaped ice cream, appropriate amounts should be added. Adding, when designing pure natural ice cream, in order to increase the softness, freshness and delicate feeling, it needs to be used skillfully.
7. Guar gum: Strong thickening ability, shear resistance, and at the same concentration, its viscosity is much higher than other colloids and second only to xanthan gum.
8. Carrageenan: The main feature is resistance to melting.
9. Pectin: acid-resistant, good color, aroma and taste.
Extended information
The stabilizer should have thermal stability, light stability, weather resistance, compatibility with PVC complexes, good dispersion, low volatility, and no precipitation. , does not transfer, is preferably colorless or light-colored, and can be used to prepare transparent products; has good processability, good mold release and lubricity, does not stick to rollers, does not bend; is not easily leached by water, oil, and chemicals; is non-toxic , no odor; good electrical insulation; resistance to sulfuration; low price and other characteristics.
It is difficult to make a stabilizer that meets all the above conditions at the same time. It can only be selected based on the performance, use and processing method of the product. According to the main ingredients contained, it can be divided into metal soaps, lead compounds (excluding lead soap), inorganic salts, organic tin, composite stabilizers, organic compounds, in addition to epoxy compounds, phosphites, polyvalent Alcohol etc.
Baidu Encyclopedia-Food Stabilizer
Baidu Encyclopedia-Cold Drink Stabilizer