MICROCRYSTALLINE CELLULOSE-BASED STABILIZER SYSTEM FOR DRY MIX INSTANT CHOCOLATE DRINK

摘要

A dry powder stabilizing agent useful for suspending cocoa solids in dry mix instant chocolate drink formulations that are reconstituted with hot water. The stabilizing agent is a coprocessed, codried powdered composition containing colloidal microcrystalline cellulose, a minor amount of starch, and a non-thickening water-soluble binder such as maltodextrin, whey or non-fat dry milk.