Facing these problems in beverage production?

• 1.Protein precipitation
• 2.Fat separation
• 3.Powder long reset precipitation/ agglomeration
• 4.Stratification in shelf time

Don't worry! The stabilizer can solve all these problems easily!

All these problems above not only affect the taste of the beverage, but also affect the flavor and quality of the beverage.
The successful development of stabilizers has completely solved this problem, which has become an obbligato additive for the beverage industry.

The FibroMcc is an excellent compound stabilizer.

FibroMcc is a compound containing microcrystalline cellulose and CMC with colloid characteristic, which has the very good emulsification stable performance in the beverage.

• Microscopic particle with porous, which shows high absorbency.
• Strong hydrophilic dispersion.
• High reaction capacity

 

Take a look at the experimental performance of FibroMc:

Test item	FibroMcc	Other Stabilizer
Performance of Stability	Supported by the network structure	Dependence on viscosity prevents particles from sinking
Mechanism of Stability	Molecules with the same negative charge repel each other, preventing network molecules from coming together and preventing flocculation	Increasing the fluid viscosity while decreasing the particle sinking rate
Result of sedimentation	Not Sinking	Sinking slowly

After comparing the experimental results, the FibroMcc fully deserved the king of the stabilizer! FibroMcc is not kind of an ordinary MCC. Here, take a look at the production process diagram:

Comparative item	MCC	FibroMcc
Raw materials	Cotton or wood pulp containing cellulose	Cotton or wood pulp containing cellulose + CMC
Effects	Anti-caking Maintain liquidity Replace the taste of fat	Anti-caking Maintain liquidity Replace the taste of fat Negatively charged network structure Heat resistance
Applications	Special nutritional food (low calorie, low-fat food, etc.) Cheese Supplement	Neutral dairy beverage stabilizer Frozen cream stabilizer Ice cream emulsion stabilizer Baking stuffing filler Flavoring stabilizer

Once you get FibroMcc, no more trouble in producing beverages!

Application scenarios	Targeted problem.	Suggestion dosage	specific function
High calcium milk	Calcium, protein precipitation and stratification, retard the rise of fat.	0.3%	Emulsion stability, gelatability Thermal stability fatty replacer Flavor carrier, flavor retention agent Full texture and smooth texture of fat
Peanut milk	Protein deposits, fat floats up	0.25%
Corn juice	Starch precipitates and clumps	0.25%
Coffee milky.	Coffee deposits, lumps	0.25%
Cocoa	Cocoa and protein precipitate, fat floats up	0.3%
Ice cream	Ice crystal formation, poor taste	0.3%-1%
Fillings for toast	Penniless taste	0.3%-1%
Fillings for bread	Penniless taste	0.3%-1%
Cream	Penniless taste	0.3%-1%
Frozen yogurt	Penniless taste	0.3%-1%