Research Status and Development of Beverage Stabilizers

Food business network news beverages are prone to precipitation and suspension during storage, which not only affects the sense of perception, but also affects the flavor and quality of beverages. The successful development of stabilizers solves this problem and becomes an indispensable part of the beverage industry. additive. The use of a certain stabilizer alone, the effect is not compounded and used well, generally have to be explored to find the best amount of addition and compounding ratio to ensure the quality and flavor of the beverage.
In addition, the selection of stabilizers has also received much attention. It is necessary to choose non-hazardous natural products as stabilizers, and the influence of other additives in the beverages on stabilizers cannot be ignored. In this paper, the application status of stabilizers in beverages is analyzed, and the existing problems and future development trends are discussed. The aim is to provide reference for the comprehensive application of stabilizers in the beverage industry.
I. Influencing factors of beverage stabilizers The preparation process of beverages is different, and the selection of beverage stabilizers is also different. Most of the stabilizers are tested in a multi-step process when applied to beverages. The preparation process is strict, and the beverages with color, aroma and taste can meet the standard. There are many factors affecting the stability of beverages, mainly the preparation process, the type of beverage and the choice of stabilizer. These three factors interact, but at present, the stability of the beverage is mainly improved by the choice of stabilizer.
Stabilizers are a key factor in ensuring the stability of a beverage, but it is also affected by factors such as temperature, pH, pressure, ratio of various stabilizers, and type of beverage. Whether the choice of beverage stabilizer is reasonable is directly reflected in the stability of the beverage, and the suitable stabilizer addition conditions can give the beverage good stability. Composite stabilizers generally work better than single stabilizers, and different types of beverages use different stabilizers.
The stability of fruit and vegetable beverages is generally higher than that of plant protein and milk beverages. This is mainly based on the influence of the beverage's own ingredients. Plant protein beverages are easy to precipitate and stratify. The stability of milk beverages is sensitive to external conditions. The homogenization pressure during the preparation of the beverage is too small, and the stabilizer and the beverage body cannot be completely mixed, which affects the effect of the stabilizer. If the temperature is too high, the nutrients in the beverage are destroyed, so these factors should be fully considered when adding the stabilizer.
The selection of stabilizers in beverages is a complicated process. The stabilizers should be selected and compounded according to the quality of the beverages. The forms of compounding are various, there are similar products, and there are similar products. Different functions are combined. Some juice drinks are subjected to high temperature sterilization during processing. Therefore, it is necessary to select a stabilizer with good thermal stability, and also to consider the influence of pH and other factors on the stabilizer, and more importantly, the nutritional value of the beverage.

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