Emulsifying stabilizer containing bacterial cellulose and application in coffee milk beverage thereof
The invention provides an emulsifying stabilizer containing bacterial cellulose. The emulsifying stabilizer includes the following components in percentages by weight: 9-21% of bacterial cellulose, 3-9% of xanthan gum, 6-12% of carboxymethylcellulose sodium, 7-14% of sucrose ester, 20-50% of monoacy...
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| creator | GAO HONGLIANG JIN MINGFEI XIE XIUJUAN WANG JING HU LULU CHANG ZHONGYI NIU YANNING CHEN BINJIE CHE ANRAN JIA CAIFENG SUN QIAN |
| description | The invention provides an emulsifying stabilizer containing bacterial cellulose. The emulsifying stabilizer includes the following components in percentages by weight: 9-21% of bacterial cellulose, 3-9% of xanthan gum, 6-12% of carboxymethylcellulose sodium, 7-14% of sucrose ester, 20-50% of monoacylglyceride and 1-42% of maltodextrin. The invention also provides a coffee milk beverage containingthe emulsifying stabilizer. The coffee milk beverage includes the following components in percentages by weight: 0.5-3.0% of coffee, 0.04-0.16% of baking soda, 2-5% of creamer, 1-4% of whole milk powder, 3-9% of white granulated sugar and 0.1-1% of the emulsifying stabilizer, with the rest being water. The emulsifying stabilizer can not only effectively prevent the coffee and protein precipitation in the coffee milk beverage, but also prevent the fat floating in the coffee milk beverage, and can further prevent the coffee and protein precipitation caused by high temperature sterilization.
本发明提供了种含有细菌纤维素的乳化稳定剂，其组分及组分重量 |
| format | Patent |
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本发明提供了种含有细菌纤维素的乳化稳定剂，其组分及组分重量</description><subject>COFFEE</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>TEA</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi80KwjAQBnvxIOo7rA8gVOrfVUrFkyfvso1f6uI2CUkq6NOr4AN4GhhmxgWaftAk9imuo5S5FZUXIhnvMov72pZNRhRWMlAd1CcQuytxCCqGs3hH4j6HtQD1ondq8UDkDpRviPB2Wowsa8Lsx0kxPzTn-rhA8BekwAYO-VKfluVuU63K7Xpf_dO8AaWfP-8</recordid><startdate>20181012</startdate><enddate>20181012</enddate><creator>GAO HONGLIANG</creator><creator>JIN MINGFEI</creator><creator>XIE XIUJUAN</creator><creator>WANG JING</creator><creator>HU LULU</creator><creator>CHANG ZHONGYI</creator><creator>NIU YANNING</creator><creator>CHEN BINJIE</creator><creator>CHE ANRAN</creator><creator>JIA CAIFENG</creator><creator>SUN QIAN</creator><scope>EVB</scope></search><sort><creationdate>20181012</creationdate><title>Emulsifying stabilizer containing bacterial cellulose and application in coffee milk beverage thereof</title><author>GAO HONGLIANG ; JIN MINGFEI ; XIE XIUJUAN ; WANG JING ; HU LULU ; CHANG ZHONGYI ; NIU YANNING ; CHEN BINJIE ; CHE ANRAN ; JIA CAIFENG ; SUN QIAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN108634075A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2018</creationdate><topic>COFFEE</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>TEA</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>GAO HONGLIANG</creatorcontrib><creatorcontrib>JIN MINGFEI</creatorcontrib><creatorcontrib>XIE XIUJUAN</creatorcontrib><creatorcontrib>WANG JING</creatorcontrib><creatorcontrib>HU LULU</creatorcontrib><creatorcontrib>CHANG ZHONGYI</creatorcontrib><creatorcontrib>NIU YANNING</creatorcontrib><creatorcontrib>CHEN BINJIE</creatorcontrib><creatorcontrib>CHE ANRAN</creatorcontrib><creatorcontrib>JIA CAIFENG</creatorcontrib><creatorcontrib>SUN QIAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GAO HONGLIANG</au><au>JIN MINGFEI</au><au>XIE XIUJUAN</au><au>WANG JING</au><au>HU LULU</au><au>CHANG ZHONGYI</au><au>NIU YANNING</au><au>CHEN BINJIE</au><au>CHE ANRAN</au><au>JIA CAIFENG</au><au>SUN QIAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Emulsifying stabilizer containing bacterial cellulose and application in coffee milk beverage thereof</title><date>2018-10-12</date><risdate>2018</risdate><abstract>The invention provides an emulsifying stabilizer containing bacterial cellulose. The emulsifying stabilizer includes the following components in percentages by weight: 9-21% of bacterial cellulose, 3-9% of xanthan gum, 6-12% of carboxymethylcellulose sodium, 7-14% of sucrose ester, 20-50% of monoacylglyceride and 1-42% of maltodextrin. The invention also provides a coffee milk beverage containingthe emulsifying stabilizer. The coffee milk beverage includes the following components in percentages by weight: 0.5-3.0% of coffee, 0.04-0.16% of baking soda, 2-5% of creamer, 1-4% of whole milk powder, 3-9% of white granulated sugar and 0.1-1% of the emulsifying stabilizer, with the rest being water. The emulsifying stabilizer can not only effectively prevent the coffee and protein precipitation in the coffee milk beverage, but also prevent the fat floating in the coffee milk beverage, and can further prevent the coffee and protein precipitation caused by high temperature sterilization.
本发明提供了种含有细菌纤维素的乳化稳定剂，其组分及组分重量</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | COFFEE DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Emulsifying stabilizer containing bacterial cellulose and application in coffee milk beverage thereof |
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