Sanzan gum-containing stabilizer for compound protein beverage, and use and compound protein beverage

Abstract

A Sanzan gum-containing stabilizer for a compound protein beverage, and a use and compound protein beverage are provided. The Sanzan gum-containing stabilizer for a compound protein beverage provided in the present disclosure includes Sanzan gum and mono-and diglycerides of fatty acids, where a mass ratio of the Sanzan gum to the mono- and diglycerides of fatty acids is (50-75):100. A compound protein beverage prepared with the Sanzan gum-containing stabilizer for a compound protein beverage provided in the present disclosure has a sensory score of 80 or more, and the Sanzan gum-containing stabilizer can significantly reduce oil slicks at a top and precipitates at a bottom of the beverage and has a better stabilizing effect than xanthan gum and carrageenan systems.

Dependencies are inferred from the claim text.