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Juice stabilizer:
Features:thickening,suspension,stability,acid,high temperature, no precipitation, no stratification anhydrous analysis. Give the juice a more realistic sense,taste refreshing and smooth. Applicable to a variety of fruit juices, vegetable juices, fruit gravy (nectar) drinks, composite fruit and vegetable juices, diluted with a high concentration of juice.
name | percentage(%) |
White sugar | 10 |
juice | 10-30 |
Juice stabilizer | 0.3-0.5 |
Malic acid | 0.02 -0.05 |
lemon acid | 0.1-0.15 |
essence | Q.S. |
pigment | Q.S. |
Neotame(200) | 0.03-0.05 |
Nisin | 0.03 |
water | To 100 |
How to use:Recommended juice stabilizer used in an amount of 0.3-0.5%.after weighing,put the stabilizer with sugar mix, slowly poured into water Stir pasteurized (85-90 °C), incubated for 10-20 minutes. After sterilization, can get transparent clear juice solution.
Directly adding an acid and neotame,essence and pigment in 65 ~ 70 °C, Neotame,make the pH value is not less than 3.7-3.8.Then filling (avoid adding an acid, Neotame, essence and pigment when high temperature).Pasteurization:sterilization 15-30 minutes in warm liquid,make the center temperature 85 °C.After sterilization, packaging and get a finished product.
Drinks /Beverage Stabilizer