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The stabilizer and use that the acidic milk beverage and the lactic acid bacteriums beverage
The stabilizer and use that the acidic milk beverage and the lactic acid bacteriums beverage
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机译：酸性牛奶饮料和乳酸菌饮料的稳定剂和用途
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摘要
PURPOSE: To obtain a stabilizer capable of preventing beverages from developing both precipitation and supernatant segregation, and to obtain a sophisticated acidic milk beverage and a lactobacillus beverage each having favorable turbidity by using the stabilizer. CONSTITUTION: This stabilizer comprises (A) 100 pts.wt. of a carboxymethylcellulose sodium salt 0.7-0.9 in etherification degree and 50-500mpa.s anhydride viscosity at 2% concentration and (B) 5-20 pts.wt. of a carboxymethylcellulose sodium salt 0.5-0.65 in etherification degree and 50-1000mpa.s anhydride viscosity at 2% concentration. The objective acidic milk beverage or lactobacillus beverage each added with this stabilizer contains 0.1-7.0wt.% of fatless milk solid, respectively.
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