Suspending Agent

Specifications Suspending agent

1.Suspend stability

2.Well distributed

3.Long-time and good suspend function

Product features: Little dosage, low cost, high stability, strong suspend, effective to prevent white pigment deposit devided, great-milk taste, favor smooth feeling, just as if the fruit milk and sweat milk sale in the market. Used in sweat-milk, fruit-milk, coconut-milk, coco-milk soy-milk, almond milk, sweat corn, mung bean, red paste drink etc.   Production direction for reference:  for example:need materials (kg) to produce one ton fruit milk

Sugar	120-140
Drink milk stabilizer	3.5-4
Potassium sorbate	0.2
Edible white liquid	0.5
Citric acid	1-1.2
Essence,colouring matter	proper quantity
Water	1000

    Technics point: 1.with proper sugar and stabilizer uniformity, slowly join into the compound material pot of saving eight hundred and fifty kilogram water(add slowly the material, certainly stir, to prevent stabilizer into the water from uniting). And then with the rest of sugar, conservative also put into the pot to stir. 2.with proper white liquid join into the hot water to stir, after making white liquid dissolved completely to pull into the cold compound material pot, fix the quantity, stir slowly and heat up (at least 20 minutes) to 90°C-95°C, and then stir to keep warm 15 minutes. 3.with 80 holes filter net to filter, after filter (should not have the rest thing if it is too much, it is wrong that the stabilizer dissolved in the pot, it will make the production easily to precipiate and separate). 4.when the material in the pot of the temperature rises to 70°C-80°C, add into proper citric acid, essence and colouring matter(citric acid and colouring matter should use proper water to dilute,stir and permeate the pot, and improve the material of PH to 4-4.4 in the pot). 5.put to cans and seal with machine, kill the germ 15-30 minutes, and cool to general temperature.