Low pH Stabilizer Solution

The key benefits offered by Avicel-plus stabilizer are that it provides uniform suspension of particulates in both low and high viscosity acidified beverages, it controls serum separation, it enhances mouthfeel and body of finished product, it offers excellent flavor release and is an all natural stabilizer.

FMC BioPolymer has introduced Avicel-plus XP 3602 stabilizer to address the challenges of stabilizing low pH protein beverages – pH of 3-4.

Avicel-Plus XP 3602 stabilizer [patent pending] is a natural ingredient that has the capacity to suspend solids, control serum separation, and provide creamy body and mouthfeel in a variety of low pH protein beverages - milk, soy and whey based beverages.

According to FMC the key benefits offered by Avicel-plus stabilizer are that it provides uniform suspension of particulates in both low and high viscosity acidified beverages, it controls serum separation, it enhances mouthfeel and body of finished product, it offers excellent flavor release and is an all natural stabilizer.

Avicel cellulose gel and FMC carrageenan have been used for decades to effectively stabilize neutral pH beverages, such as high quality chocolate and calcium fortified dairy-based beverage products. Now with ever-growing interest in the health benefits associated with soy and other proteins, FMC BioPolymer has developed Avicel-Plus XP 3602 to ensure refreshing, good tasting acidified protein beverages that will help you develop brand loyalty and repeat purchases of your product.

FMC BioPolymer says that Avicel-plus XP 3602 stabilizer to provide complete stability to your acidified milk/juice beverages. Key benefits of Avicel-plus stabilizer are that it: stabilizes acidified milk/juice beverages, provides immediate and long-term suspension of solids, prevents phase separation and offers a clean mouthfeel for an excellent flavor profile.

www.fmcbiopolymer.com