TYSON® DRINKS SOLUTIONS
TYSON® Drinks Solutions
Drinks Suspending Agent
Feature One
TYSON® Drinks Suspending Agent can effectively adsorb and support insoluble components such as fruit particles, fruit pulp, and cereal grains. It prevents sedimentation and stratification during the beverage’s storage or preservation, ensuring uniform particle suspension and strong consistency in taste.
Feature Two
TYSON® Drinks Suspending Agent can achieve excellent suspension effect even at a low addition level. The colloid itself has low viscosity and does not increase the viscosity of the beverage, maintaining a refreshing and smooth taste and avoiding “clumping” or “thickening”. It is suitable for refreshing categories such as fruit and fruit-particle beverages.
Feature Three
TYSON® Drinks Suspending Agent has been optimized for common acidic raw materials such as citric acid and malic acid. The colloid structure is stable at pH 2.5-4.5, does not degrade, and does not coagulate, compatible with high-acid juices, NFC juices, etc. The suspension effect lasts for a long time.
Feature Four
TYSON® Drinks Suspending Agent remains stable during pasteurization (60-85°C) or high-temperature instantaneous sterilization (UHT, 121°C). It retains its suspension ability after sterilization, avoiding particle aggregation or sedimentation due to high temperature, and ensuring the stability of industrial production.
Feature Five
TYSON® Drinks Suspending Agent is treated against caking, can be quickly dissolved and dispersed in cold water, without lumps or fish eyes. It can be directly connected to the high-speed stirring system of the beverage production line, reducing pre-treatment time and improving production efficiency.
Feature Six
TYSON® Drinks Suspending Agent, with an addition of only 0.1%-0.5%, can achieve the desired suspension effect. Low dosage and uniform dispersion, ensuring quality while reducing the proportion of raw material costs.
TYSON® Drinks Solutions
Thickening Agent For Drinks
Feature One
TYSON® Thickening Agent For Drinks forms a gel network that minimizes viscosity loss during processing steps such as stirring and pumping. When stored at room temperature (below 25°C) for 6-12 months, the viscosity remains stable without decreasing, preventing the drinks from becoming “thinner” or stratifying, and ensuring consistent quality.
Feature Two
TYSON® Thickening Agent For Drinks has been optimized for acidic ingredients such as citric acid and malic acid. It maintains a stable thickening effect within pH 2.5-6.0, without coagulation or sedimentation, and is compatible with high-acid juices, NFC juices, and other formulations, maintaining a smooth and grain-free texture.
Feature Three
TYSON® Thickening Agent For Drinks fills the beverage system with a fine gel structure, improving the roughness caused by raw material particles (such as fruit fibers and plant proteins), resulting in a smoother and more mellow texture, and enhancing the “fullness” and “depth” when drinking.
Feature Four
TYSON® Thickening Agent For Drinks maintains its stability during pasteurization (60-85°C) and UHT high-temperature sterilization (121°C) processes. After sterilization, the viscosity recovers well, without stratification or deterioration in texture, and is suitable for various beverage production lines.
Feature Five
TYSON® Thickening Agent For Drinks moderately improves the clinginess of drinks, prolonging the retention time of flavors in the mouth, while avoiding the problem of “cloying” or “difficulty in swallowing” caused by excessive viscosity. It balances the rich taste with smoothness when drinking, optimizing the overall palatability.
Feature Six
TYSON® Thickening Agent For Drinks has high thickening efficiency. With an addition of only 0.1%-0.8%, it can achieve the target viscosity. Low dosage and significant effect, improve the taste without increasing excessive raw material costs, balancing the rich taste with economic benefits.
TYSON® Drinks Solutions
Yogurt Stabilizer / Lassi Stabilizer
Feature One
TYSON® Yogurt Stabilizer / Lassi Stabilizer forms a gel that provides both sufficient thickness to support the “sturdiness” of yogurt or lassi and no rough particle sensation. It is smooth on the palate and does not clog, perfectly meeting the core taste requirements of yogurt or lassi.
Feature Two
The gel network formed by TYSON® Yogurt Stabilizer / Lassi Stabilizer can lock in the milk aroma and fruit aroma of yogurt or lassi, prolonging the retention time of flavor in the mouth, and at the same time enhancing the “richness” during drinking through a delicate texture, improving the taste fullness.
Feature Three
TYSON® Yogurt Stabilizer / Lassi Stabilizer works through the synergistic effect of the gel and whey protein, inhibiting the aggregation and sedimentation of casein particles in yogurt or lassi, reducing the precipitation of whey during fermentation or storage (the “water separation” phenomenon), making the yogurt or lassi texture more stable and the surface smooth without layering.
Feature Four
TYSON® Yogurt Stabilizer / Lassi Stabilizer is optimized for the acidic characteristics of yogurt (pH 3.8-4.5). In the acidic environment of lactic acid bacteria fermentation, the gel structure is stable, without coagulation or precipitation, avoiding stratification or water separation caused by excessive acidity, and ensuring uniform texture.
Feature Five
TYSON® Yogurt Stabilizer / Lassi Stabilizer is treated against caking and quickly disperses and dissolves in the cold yogurt base, without lumps, and can be directly connected to the automatic production lines for stirring and filling, reducing pre-treatment time and improving production efficiency.
Feature Six
TYSON® Yogurt Stabilizer / Lassi Stabilizer has high thickening efficiency. With an addition of only 0.2%-0.6%, it can achieve the desired texture. Small dosage and odorless, does not interfere with the natural milk aroma and fermentation flavor of yogurt or lassi, and maintains the pure taste of the product.
TYSON® Drinks Solutions
Flavored Milk Stabilizer
Feature One
TYSON® Flavored Milk Stabilizer works by encapsulating and dispersing casein particles with colloids, thereby inhibiting the aggregation and sedimentation of milk proteins during storage, reducing whey precipitation (the “water separation” phenomenon), preventing stratification, especially addressing the stability issues of low-fat and high-plant-protein milk drinks, ensuring uniform texture.
Feature Two
TYSON® Flavored Milk Stabilizer maintains its stability throughout the entire process of UHT high-temperature sterilization (121-135°C), low-temperature refrigeration (2-8°C), and normal temperature storage (below 25°C), with good viscosity recovery after sterilization, without layering or clumping, and suitable for the diverse processes of industrial milk drinks production lines.
Feature Three
TYSON® Flavored Milk Stabilizer does not mask the milk aroma and added flavor substances (such as strawberry, coconut aroma, grain aroma), but instead, through a fine texture, prolongs the retention time of the flavor in the mouth, making the milk aroma more intense and the flavor more prominent, enhancing the drinking experience.
Feature Four
TYSON® Flavored Milk Stabilizer is highly compatible with ingredients such as fruit juice, cocoa powder, grain powder, chopped nuts, and artificial sweeteners, without ingredient conflicts, and can stably support various flavored milk beverages such as chocolate milk, coconut milk, oat milk, and nut milk, avoiding raw material sedimentation or flavor imbalance.
Feature Five
TYSON® Flavored Milk Stabilizer ensures a rich and smooth taste while not making the colloid viscosity too high, allowing the beverage to maintain a “easy-to-drink” smoothness, suitable for children and the elderly to drink easily, and avoiding the “thick feeling” caused by traditional thickening agents.
Feature Six
TYSON® Flavored Milk Stabilizer moderately enhances the clinginess of milk drinks, allowing flavor substances to evenly adhere to the oral mucosa, prolonging the flavor perception time, while avoiding excessive clinginess that leads to “residual sensation”, balancing the rich taste and refreshing sensation of drinking, and meeting the needs of on-the-go and breakfast scenarios.
TYSON® Drinks Solutions
Solid Drinks Thickener
Feature One
TYSON® Solid Drinks Thickener has excellent dispersibility. When mixed with cold water or warm water, it quickly dissolves and forms a uniform gel, achieving the desired viscosity without the need for prolonged stirring. After mixing, there is no lumps or sediment, and it immediately presents a smooth and rich taste, meeting the core requirements of solid beverages for “instant drinking”.
Feature Two
TYSON® Solid Drinks Thickener remains stable in both hot water (80-100℃) mixing or cold water (5-25℃) dissolution scenarios. The viscosity changes are small, and it does not cause stratification, water separation, or texture deterioration due to temperature differences. It is suitable for various mixing environments such as home, office, and outdoor.
Feature Three
The gel network formed by TYSON® Solid Drinks Thickener after mixing can stably support insoluble components such as fruit particles, cereal powder, and protein powder in the solid beverage, preventing sedimentation and stratification during storage, and ensuring that each mouthful can taste the uniform combination of particles and smooth gel.
Feature Four
TYSON® Solid Drinks Thickener is highly compatible with solid raw materials such as whey protein, plant protein, maltodextrin, artificial sweeteners, and fruit powder. There is no component antagonism, and it can enhance protein stability, reducing protein precipitation after mixing. It is suitable for protein powder, meal replacement powder, and cereal solid beverages with complex formulas.
Feature Five
TYSON® Solid Drinks Thickener has high thickening efficiency. With an addition amount of only 1%-3% (by weight of the finished product) in solid drinks, it significantly improves the taste after mixing. Low dosage and odorless, without masking the milk aroma, fruit aroma, or cereal aroma of the raw materials, maintaining the purity of the flavor.
Feature Six
TYSON® Solid Drinks Thickener is treated against caking and has low moisture absorption. When mixed with other solid raw materials, it does not easily form lumps or clumps, ensuring the fluidity and dispersibility of the solid drinks during storage, and extending the shelf life of the powder (12-24 months).