| 摘要 |
<p>This invention relates to drink compositions which contain sedimenting material (e.g. fruit pulp) or compositions which contain fruit based product of poor colloidal stability, (e.g. pineapple or passionfruit). Without the use of a stabiliser, fruit pulp and other insoluble fruit derived solids can settle to the bottom of the drink composition, forming a multicoloured layered sediment giving the product an undesirable and unsightly appearance. Various artificial of natural stabilisers have been available to minimise this phenomenon (e.g. carboxymethylcellulose or pectin). However this present invention uses gelatinised starch in such a concentration that it substantially reduces or eliminates the tendency for the insoluble matter to settle out, as well as providing a stable, natural turbid and opaque cloud. This enables the drink composition to exhibit a homogeneous cloudy appearance throughout the whole product.</p> |
