0102030405
Acetic acid isobutyrate sucrose ester as a clouding agent for non-alcoholic beverages
2025-06-06
The core function of sucrose isobutyrate acetate (SAIB) as a clouding agent in non-alcoholic beverages is to regulate the stability and sensory performance of the beverage through its physical properties. The specific mechanism is as follows:
1. Anti stratification and stable turbidity
- Suppressing the 'environmental phenomenon': Prevent the formation of a circular separation layer on the surface of the beverage to maintain overall uniformity.
- Prevent the precipitation of emulsion: Avoid the formation of white flocculent substances on the surface of oil and maintain a long-term stable cloudy appearance.
2. Density adjustment function
- Enhanced oil phase: Its density (1.146 g/mL) is higher than most oils and fats. By adjusting the density of the oil phase to be similar to that of water, stratification caused by density differences can be prevented.
- Suspended particles: Auxiliary pigments and flavor particles are evenly suspended, enhancing visual turbidity.
3. Enhanced turbidity effect
- Optical characteristics: It is miscible with essence oil to form fine emulsion droplets, and the scattered light produces a natural turbid appearance (similar to the texture of fresh juice).
- Dispersed pigments: Enhance the dispersibility and stability of pigments in the system, avoiding precipitation.