In suspended beverages such as fruit juice and rice wine, there are particles like fruit pulp, rice grains, and chia seeds forming suspensions, as well as true solutions formed by pectin and proteins, and even emulsions and suspensions formed by lipids. The significant density difference between the emulsion particles and the liquid is the primary cause of instability. This is where the application of suspension stabilizers becomes essential. An excellent suspension stabilization solution must possess resistance to acid and thermal decomposition, strong anti-syneresis properties, and the ability to withstand transportation-induced vibrations and displacement. It should form a weak gel protective film without compromising the texture and flavor of the beverage.

1. Through extensive scientific testing, we optimize the ratios of hydrophilic colloids, metal ions, and stabilizers to achieve stable suspension of particles. Our compounded solutions can simplify the production processes and reducing costs.  

2. Designed to adapt to various texture profiles, our solutions ensure excellent flavor release.  

3. With acid and heat resistance, anti-syneresis properties, high gelation temperature, and low dosage, our products offer superior cost-effectiveness.  

4. We provide customized suspension stabilizers tailored to your factory's equipment and process conditions, reducing production costs and optimizing efficiency.  

5. Our solutions exhibit strong stability, resisting vibration and displacement during transportation, and are suitable for various food storage and transport conditions.  

6. Our product portfolio is finely tailored, offering options in fine powder and emulsion forms to suit different application scenarios.  

7. We provide value-added services, including technical guidance and support, to complement your product needs.

1. Fruit Pulp Beverages, Multigrain and Cereal Beverages  

2. Fruit Yogurt and Yogurt Drinks  

3. Flavored Milk, Dairy Beverages, Plant-Based Protein Drinks  

4. Rice Wine