| 摘要 |
Clouding agents for non-alcoholic drinks consist of a water-insoluble protein and a water-soluble polysaccharide as stabilizer. The protein may be e.g. milk protein or soya protein and the stabilizer an alginate, carrageen or cellulose ether. Generally 0.01-10% of the clouding agent with a ratio protein:stabilizer of 50:1 to 1:5 is homogenised with part of the water and the product is then diluted as requd. with the addition of the ingredients of the drink e.g. fruit juice, flavouring, sugar syrup, citric or tartaric acids, etc. The products have excellent clouding resembling the clouding due to pulp content in natural juices. |
