Stabilizers, also known as stabilizers, are hydrophilic and can improve the viscosity of material liquids and the expansion rate of dairy cold drinks, prevent the production of large ice crystals, reduce the feeling of roughness, have a strong resistance to the melting effect of dairy cold drink products, so that the products are not easy to melt and recrystallize, and can play a role in improving the state of organization in the production.

Characteristics and usage amount reference of the table:

Stabilizer additive amount and characteristics
Name Category Source Characteristics Reference dosage / %
Gelatin Protein

Beef and pork bone, skin

Heat reversible gel,

Can be melted at low temperature

0.5
CMC Modified Cellulose

Vegetable fiber

Thickening, stabilizing

0.2

Sodium Alginate

Organic polymer

Kelp, seaweed

Heat reversible gel

Thickening, stabilizing effect

0.25
Carrageenan
Polysaccharide

Red seaweed

Hot reversible gum

Stabilization

0.08
Carob Gum Polysaccharide

Carob

Thickening

Interaction with milk proteins

0.25
Guar Gum Polysaccharide

Guar

Thickening

0.25
Pectin Polymeric organic acids

Citrus peel

Gelling, stabilizing

Stable at low ph

0.15
Microcrystalline fibers Cellulose

Vegetable Fiber

Thickening, stabilizing

0.5
Konjac Gum Polysaccharide

Konjac tuber

Thickening, stabilizing effect

0.3
Xanthan Gum Polysaccharide

Starch fermentation

Thickening and stabilizing effect

Adaptable to ph changes

0.2
Starch polysaccharide

Corn flour

Increase viscosity

3