Juice stabilizer:

Features:thickening,suspension,stability,acid,high temperature, no precipitation, no stratification anhydrous analysis. Give the juice a more realistic sense,taste refreshing and smooth. Applicable to a variety of fruit juices, vegetable juices, fruit gravy (nectar) drinks, composite fruit and vegetable juices, diluted with a high concentration of juice.

How to use:
Recommended juice stabilizer used in an amount of 0.3-0.5%.
after weighing,put the stabilizer with sugar mix, slowly poured into water Stir pasteurized (85-90 °C), incubated for 10-20 minutes. After sterilization, can get transparent clear juice solution.

Directly adding an acid and neotame,essence and pigment in 65 ~ 70 °C, Neotame,make the pH value is not less than 3.7-3.8.Then filling (avoid adding an acid, Neotame, essence and pigment when high temperature).
Pasteurization:sterilization 15-30 minutes in warm liquid,make the center temperature 85 °C.
After sterilization, packaging and get a finished product.