Dosage: 0.03~0.3%
(To be adjusted and tested by user in accordance with their own product specification)
Typical Technical Problems in Long Life Milk Coffee beverage and their solutions:
- Fat Separation
Caused by: Instability of emulsion
Solutions:
[1] High Pressure Homogenization emulsion.
[2] Addition of Medium HLB RYOTO Suger Ester S-570 or S-770
[3] Addition of Hydrocolloids
- Precipitation
A) Caused by: Denaturation of Proteins
Solutions:
[1] Reduction of Heat Treatment proteins
[2] Addition of High & Medium HLB: RYOTO Sugar Ester P-1570 or P-1670 + S-570 or S-770.
B) Caused by: Insolubility of Carbohydrate
Solutions:
[1] Enzymatic Treatment of Coffee Extract
[2] Addition of Xanthan Gum
- Spoilage
Caused by: Thermophilic bacteria
Solutions:
[1] Addition of RYOTO Sugar Ester with rich mono-palmitate content (RYOTO Monoester-P)
[2] Heat Treatment
IMPORTANT NOTES: Sucrose esters (SE) should be mixed with dairy ingredients before mixing coffee extract. Do not mix SE with coffee extract because the extract contains enough of the SE. pH adjustment is very important because pH affects both emulsion stability and also the bacteriostatic activity of SE.
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