Breastbreed and food drip structure with cocoa particles

Products/Food and Beverage

Food with NatFibra® fiber

CocoCel

Food structural material for particle suspension and Oil-water stability

Microfibrils are scattered after aqueous case and form a continuous network for use in the development of liquid and composite food systems.

microfibrils diameter: About 20-40 nm
Sources of material: Sugar microbes fermentation
Structure Form: 3D continuous microfibrils network

01 / Product positioning NatFibra® fiber

Microfibril structuring material for food systems

CocoCel™ uses sugar as a fermentation material, metabolizes microbially to form cellulose, and acquires microfibril material for foods through purification and product formation.

Microfibrils are interwoven in aqueous case, providing structural support for cocoa powder, spices and other fine particles, and also contributing to Oil-water stability. Actual performance is related to the composition of systems, decentralized phase characteristics, processing conditions and additions.

01Fermentation

Sugar sources metabolize by micro-organisms

02Purification

Remove culture and fermentation residues

03Product formulation

Complete material assembly according to food application requirements

04Quality confirmation

Product indicator confirmed packaging

02 / Material Structure 20-40 nm microfibrils

3D continuous microfibrils network

The cellulose molecular chain of NatFibra® fiber is connected by glucose units via β-1,4 glycosidic bond. CocoCel™ uses fibres with a diameter of about 20-40 nm, longer than micrometres, and has a higher spectro.

In vitro cellulose cellulose produced by micro-organisms do not contain semi-cellulose and luminose, which are common in plant cellulose.

Structures of food particles and oil droplets distributed in the microfibrils network — Microfibrils network, dispersible particles and oil droplets

Aqueous-phase structure

Microfibrils communicate with each other when they are dispersed, forming a continuous network in aqueous case.

Particle support

Cocoa powder, spices and other fine particles are distributed in cyberspace.

Oil-water interface

high-aspect-ratio microfibrils can be distributed in the oil drip interface and participate in stable emulsion structures.

NatFibra® fiber Network Microstructure — Continuous fibre network 1 m

NatFibra® fiber microstructure — Fibre structure . Ruler 1 μm

03 / Structural role

Particle suspension and Pickering emulsions

The two types of activity correspond to the particle support within the liquid and the structural stability of the oil-water environment, respectively.

A Particle suspension

The particle support structure inside the liquid.

Small particles are distributed within the space of a continuous network of microfibrils and are structurally supported in static settings to reduce deposition or accumulation caused by density differences.

The assessment should examine the low-cut structure, flow state, static stability and taste at the same time.

Dispersive particle microstructure in microfibrils network — microfibrils network and dispersed particles

Particle suspended samples in liquids — Liquid samples with visible particles

Four bean-cellulose samples with soybean soybeans at the level — Soybeans oil emulsion bio-cellulose Add 0.05-0.20%

B Picking emulsion

Microfibrils contribute to the oil-water interface

high-aspect-ratiomicofibrils can be distributed over oil-water interface and form particle interfaces around oil droplets for food oils, fragrance oils and other oil case dispersion and stabilization studies.

Test condition: Soybean oil system, by 0.05-0.20% added.

Five groups of hydrogels with water emulsion samples under two additional levels — Oil case composition, preparation conditions and observation time are not recorded; pictures are used to present the sample group ' s state.

04 / Test observation

Interface tension and cocoa milk drinks

The following results correspond to the conditions of each of the tests, for use in product selection and for the development of a reference for the purpose.

Dripping

Iso-hexadecane/water interface tension

The test log value for CocoCel™ decreased with the addition level.

The records do not contain numerical units, sample preparation conditions and repetitions.

45.860.10%CocoCel™

42.080.25%CocoCel™

35.200.50%CocoCel™

Water: 47.28
Avicel LM310: 45.93
Avicel RT1133: 46.68
Celluforce: 47.87
CMC: 45.77
I don't know.: 32.01

Bacillus mammography.

Suspended stability of cocoa particles

CocoCel™ adds 0.1 to 0.15% and room temperature observation nodes 1 hour, 1 day and 15 days.

Water gel samples1 hour1 day15 days

CocoCel™100%100%100%

Avicel CM 215995%0%0%

Novagel RC-1596%0%0%

Novagel RC-1096%0%0%

Bioplus Fibrils70%40%35%

CocoCel™ samples were recorded as 100 per cent suspended at all three observation points in the paella-creasing cocoa system.

Sample of cocoa milk beverage application

Independent sample observation

0.15% Add level . Room temperature observation to 4 days

The group compared CocoCel™ with samples of other hydrogels in cocoa milk drinks.

0.15% Comparison of the status of samples of hydrogel cocoa milk drinks — Observation node: 1 hour, 24 hours and 4 days

05 / Application Direction

Liquid, emulsion and composite food systems

Application recognition should be combined with particle characteristics, oil case ratio, processing process, taste and target shelf periods.

Beverages, dairy products and particle-containing liquids

Suspended and even distribution of cocoa powder, fruit meat and other insoluble fine particles.

Ice cream, coffee and juice.

Dispersion of food oil, flavour oil and other oil case and the development of Pickering emulsion structures.

Sauces and seasoning systems

The fragrance, plant particles and oil case components are dispersed and structurally stable.

Bakery and processed-meat systems

Formulation of flour, spices, fragrance oil and other scattered components.

Direction of the sauce and sauce system application — Sauces and seasoning systems

Bread food application direction — Baking and complex food systems

06 / development

Test dosage levels and confirmation checklist

The following values are added levels in the corresponding tests. The end-use should be confirmed under full-formulization and target processing conditions.

Test SystemAdd HorizontalObservation conditions

01Pickering emulsion0.05%-0.20%

Sample appearance observation

02Oil emulsion gel comparison0.25% / 1%（m/v）

Five groups of hydrogels.

03Interface tension test0.10% / 0.25% / 0.50%

Iso-hexadecane/water, suspension method

04Sample cocoa milk drinks0.15%

House temperature observation to 4 days

05Suspended stability of cocoa beverages0.1%-0.15%

Parsic milk. Room temperature is 15 days.

Dispersion and processing

Microfibrils predispersion and addition order
Cut speed, cut time and equal conditions
Particle distribution and appearance before and after thermal treatment

Formulation compatibility

Particle density, particle size, shape and addition
pH, salt, sugar, protein and other hydrogels
Oil case type, oil water ratio and emulsion temperature

Finished-product confirmation

Low shear sticky, yield condition and dumping status
Centrifugal, temperature cycle and target shelf period
Taste, flavor release and target market regulations

CocoCel™