Let's Talk About Common Suspending Agents, Problems and Solutions

Suspended fruit juice, as a unique beverage variety, has gone through nearly 40 years since its inception in the 1980s. Suspended fruit drink 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.

The discovery of the principle that "gel can be suspended" not only provides a reasonable explanation for the phenomenon of fruit particle suspension, but also points out the direction for the selection of suspending agents in suspended beverages: theoretically, all monomers or monomers that can produce gel Compound glue can be used as suspending agent. A colloid that only produces viscosity and does not form a gel cannot become a suspending agent by itself.

However, in actual production, a colloid that can really be used as a suspending agent in production must meet the following conditions: first, it meets the safety requirements of food additives; second, it has good flavor release performance and good taste. ; Third, it has excellent resistance to acid and thermal decomposition; fourth, it has strong resistance to water separation; fifth, it has a higher gel temperature point, which is convenient for process operation;

Common suspending agents

Agar, Carrageenan, Sodium alginate, Xanthan gum - Mannan, Low ester pectin, Gellan gum, CMC, Guar gum