Milk tea is very popular, we drank a lot, especially when shopping, while drinking and shopping, it seems to be very good~
What role do the additives in milk tea play? Milk tea without additives is basically invisible, what is the situation?
Milk tea, there is a straw to have a soul
Additives and effects used in milk tea
The milk tea we drink is basically brewed with milk tea powder. There are many types of milk tea, and the types and number of additives used in each milk tea are not the same, and the several additives introduced here are often seen types. When drinking milk tea, you can pay attention to whether there are the following models.
milk tea
Mono, diglyceryl fatty acid ester (polyglyceryl fatty acid ester)
Used as an emulsifier in milk tea,
Reduce the viscosity of the sugar contained in milk tea, prevent sugar from melting, improve the moisture resistance of milk tea powder, and prevent milk tea powder from clumping.
silicon dioxide
Food grade silica used in milk tea, because of its large specific surface area, plays a role in spacing between powder particles, which is conducive to the free flow of powder substances. At the same time, its moisture absorption performance is large, which can absorb the moisture in the powder, thereby preventing the powder from agglomerating.
Sodium carboxymethyl cellulose
Granular powder, tasteless, odorless, hygroscopic. It is a cellulose derivative of glucose that is currently widely used and has a large amount of cellulose.
In the milk tea, it plays an emulsifying and thickening role, so that the milk tea powder is brewed with water to form a stable, non-layered milk tea.
Dimethyl hydrogen phosphate
In milk tea, it is used as a flavoring agent, because its aqueous solution is weakly alkaline, which can neutralize the sour taste in milk tea.
Tricalcium phosphate
Make a dispersant in milk tea so that the milk tea powder does not clump.
Sodium caseinate
Thickening and emulsifying agent in milk tea, because it is easy to bubble, can improve the taste of milk tea.
Melon gum
It is used as sugar in milk tea because it mainly contains galactose and mannose.
Mono-diglycerides of bisacetyl tartaric acid
Good emulsifiers and dispersants make milk tea taste smooth and delicate.
Sucrose fatty acid ester
Emulsifier, can also be used as a preservative. In milk tea, improve the compatibility of cream and water.
Sodium citrate
Organic acids, flavor enhancers in milk tea, enhance the flavor of the fruit and make the taste better.
D-Isophodycorbate sodium
Also known as isovitamin C sodium, it plays a role in antioxidant, antiseptic, freshness and color in milk tea, preventing the phenomenon of discoloration, peculiar smell and turbidity of milk tea.
Sodium tripolyphosphate
Water soluble is good, aqueous solution is alkaline. It is used as a moisture retention agent and pH adjuster in milk tea.
phospholipid
It is used as an emulsifier in milk tea to make the cream easy to water and can also be used as an antioxidant.
Carrageenan
Stabilizer, so that milk tea does not stratify, so that milk tea more delicate, smooth and delicious.
Sodium hexametaphosphate
Prevents milk tea gel precipitation in milk tea while inhibiting the breakdown of vitamin C.
What are your thoughts on the additives used in milk tea,
Or the anecdotes you encounter when drinking milk tea
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