Commonly used fruit drink suspension agent

As a unique beverage, the suspended fruit beverage has many excellent sensory effects and characteristics, such as strong sense of reality, unique appearance, rich in nutrients, and convenient drinking, so it is favored by consumers

In actual production, as a suspending agent, the following conditions must be met: first, it meets the safety requirements of food additives; second, it has good flavor release performance and excellent taste; third, it has excellent resistance to acid and thermal decomposition.

The gel strength and viscosity of agar agar are smaller in the solution with lower pH value.

Therefore, the key to the success or failure of agar suspension is to strictly control the process temperature and high temperature duration, and to select the appropriate acidulant and pH value

At the same time, the addition of CMC will also have a great impact on the gel strength and fluidity of the agar.

The research on carrageenan shows that the suspending agent of carrageenan K type, carrageenan-locust bean gum-K type, carrageenan-konjac gum-K type is the most ideal suspending agent, and the latter two show good combination synergy

The amount of carrageenan used in suspended beverages is 0.

Sodium alginate simply uses sodium alginate to stabilize the suspension of juice cells, which is not ideal.

Xanthan Gum-Mannan Xanthan gum and mannan have synergistic effects, such as locust bean gum, guar gum,

There are two combinations of xanthan gum-konjac gum and xanthan gum-locust bean gum that have been widely used in suspension beverages due to the synergistic effect of xanthan gum and mannan

Both xanthan gum and konjac gum are non-curing polysaccharides, but when the two are mixed in a certain proportion, a synergistic effect can occur to obtain gel.

　　Locust bean gum is a plant seed gum produced from the seeds of the locust tree in the Mediterranean Sea.

　　Low-ester pectin pectin is a kind of vegetable gum extracted from citrus peel, etc.

　　Among them, LMP pectin is a kind of polysaccharide which is relatively stable to acidity, and its gel strength and viscosity are the largest when the pH value is around 3.

　　Gellan Gum Gellan gum is divided into high acyl gellan gum and low acyl gellan gum

　　Low acyl gellan gum can maintain good fluidity and suspending ability of beverages, and is also stable under acidic conditions, so it has good application value in fruit suspension beverages

　　In fact, in order to completely and efficiently solve the problems existing in the production process of suspended fruit beverages, it is also necessary to develop a new type of suspension that is highly resistant to acid and thermal degradation, has a high gel temperature point, does not affect the flavor of beverages, and has strong resistance to water separation.
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The development and application of new colloids and the organic compounding of various colloids will help to obtain satisfactory products, which is the future research and development direction of suspended fruit beverages
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　　(Source: Food Raw Material Supply and Demand Service)

"China Food News" (July 19, 2021, 06 edition)

　　(Editor-in-charge: Yang Xiaojing)