low calorie beverage
作者： Jr. John B. Baccus
DOI:
关键词: Xanthan gum 、 Artificial Sweetener 、 Dispersion (chemistry) 、 Cellulose 、 Food science 、 Polyvinyl alcohol 、 Foaming agent 、 Chromatography 、 Mixing (process engineering) 、 Microcrystalline cellulose 、 Materials science
摘要: A process (10) for preparing a low calorie beverage syrup generally comprising the steps of mixing water (22) and an artificial sweetener (26) until completely dissolved. Microcrystalline cellulose (28) is added to mixer vigorously agitated proper dispersion hydration cellulose. Xanthan gum (30), which has been wetted by propylene glycol (32), mixture properly mixed. While being stirred, natural solution (36), foaming agent (38) flavoring (40) are complete (20) used make slush beverage.
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