Formula and preparation method of mango and fructus cannabis beverage

Abstract

The invention provides a formula of a mango and fructus cannabis beverage and a preparation method of the mango and fructus cannabis beverage, and belongs to the technical field of beverage formulas, the mango and fructus cannabis beverage is prepared from the following raw materials in percentage by mass: 25-45% of mango puree, 15-19.5% of fructus cannabis puree, 3-5% of whole milk powder, 5-9% of preserved fruit syrup, 0.14-0.34% of a stabilizer and 25-40% of water. The mango and the whole milk powder are added at the same time, so that the half-cooked taste of the cannabis can be removed, the protein of the cannabis is compatible with the milk, the prepared product beverage is fine and smooth in taste, creamy yellow and uniform in texture, and the strong fragrance of the cannabis and the fresh and sweet flavor of the mango complement each other.

Description

Technical Field

[0001] The invention relates to the technical field of beverage formulas, in particular to a formula of a mango and hemp seed beverage and a preparation method thereof. Background Art

[0002] In recent years, global consumer demand for healthy, sustainable, and functional foods and beverages has surged, driving explosive growth in the plant-based beverage market. Traditional milk alternatives (such as soy milk, almond milk, and oat milk) have become extremely popular, and the market demands a more diverse range of plant-based sources and flavor combinations. Consumers are not only seeking alternatives but also seeking nutritional enhancements, clean labels (no or minimal additives), and specific functional benefits (such as high protein, rich in omega-3s, and enriched with minerals).

[0003] Hemp seed, the first nationally approved and recognized medicinal and edible herb, plays a crucial role in human health due to its nutritional and medicinal value. Rich in protein and numerous amino acids beneficial to the human body, hemp seed represents a new source of high-quality plant protein and a highly promising medicinal and edible resource. Hemp seed boasts a unique flavor and rich nutrition. The trace elements in hemp seed can help reduce high blood pressure, slow skin oxidation, combat aging, and prevent platelet aggregation, among other beneficial effects. It can also help prevent neurological diseases.

[0004] my country's hemp cultivation resources are among the best in the world, with extensive plantings in the three northeastern provinces, parts of Yunnan, and Guangdong and Guangxi. Hemp from Bama, Guangxi, is renowned worldwide. Researchers have determined that hemp from Bama, Guangxi, contains less than 0.00017% of harmful substances, the lowest level among domestic hemp varieties. Hemp seeds contain lipids, proteins, minerals, phenolic compounds, and vitamins, all beneficial to the human body. Unsaturated fatty acids account for a high proportion of its fatty acid composition, and the ratio of ω-6 to ω-3 polyunsaturated fatty acids is close to 3:1, consistent with the optimal ratio required for normal human metabolism. This ratio has been recognized by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) as optimally balanced. Research has shown that the amino acid composition of hemp protein is similar to that of human protein, making it considered a high-quality protein. This significantly improves the nutritional quality of plant protein. However, hemp seeds also contain harmful substances, such as tetrahydrocannabinol, which require effective removal during the development and utilization of hemp seeds. Hemp seed has the effects of promoting bowel movements, nourishing yin and replenishing deficiency, aiding digestion, improving eyesight and protecting the liver, and promoting longevity. It can prevent problems such as constipation, hyperlipidemia, hypertension, diabetes, and gastrointestinal problems. It is also very beneficial in scavenging free radicals, preventing constipation, and detoxifying the body to maintain beauty. Hemp powder or whole kernel itself has a certain grassy or nutty earthy flavor, a raw taste, and may not have a smooth texture. Therefore, it is necessary to design a formula for a mango hemp seed beverage and a preparation method thereof. Summary of the Invention

[0005] The invention aims to provide a formula of a mango hemp seed beverage and a preparation method thereof, so as to solve the technical problem that the existing hemp seed beverage has a certain grassy taste, a nutty earthy taste or a half-cooked taste.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0007] The formula of the mango hemp seed beverage consists of the following raw materials in percentage by mass: 25-45% of mango puree, 15-19.5% of hemp seed puree, 3-5% of whole milk powder, 5-9% of preserved fruit syrup, 0.14-0.34% of stabilizer and 25-40% of water.

[0008] Furthermore, the invention is composed of the following raw materials in percentage by mass: 35% mango puree, 17.5% hemp seed puree, 4% whole milk powder, 7% preserved fruit syrup, 0.24% stabilizer and 36.26% water.

[0009] Furthermore, the stabilizer 0 consists of 0.03% of gellan gum, 0.06% of monoglyceride and 0.15% of CMC-Na.

[0010] The method for preparing a mango hemp seed beverage comprises the following steps: preparing mango puree and hemp seed puree, dissolving whole milk powder in water to obtain a hydrate, blending the mango puree, hemp seed puree, the hydrate, preserved fruit syrup and a composite stabilizer, performing sterilization treatment, and cooling and packaging the finished product.

[0011] Furthermore, the specific process of preparing mango pulp is as follows: Baise Guifei mangoes are selected, pre-processed, black spots and roots are removed, and then washed, blanched in hot water for 3 minutes, mango pulp is taken and added with water in a ratio of 1:2, and 1% sodium ascorbate is added to protect the color for later use.

[0012] Furthermore, hemp seeds from Bama, Guangxi were selected, cleaned of impurities, soaked in room temperature water for 1 hour, then placed in a 95°C water bath for 1 hour, cooked on low heat for 30 minutes to remove some of the oil, and finally pulped with water in a ratio of 1:5 while still hot, and set aside for later use.

[0013] Furthermore, the preparation process of the hydrate is as follows: adding a certain amount of water and heating to about 40°C, adding whole milk powder in a ratio of 1:2.5, stirring until completely hydrolyzed, and standing for use.

[0014] Furthermore, the specific process of sterilization and cooling and packaging of finished products is to wash and disinfect the sterilized glass bottles in advance, bottle and store them after blending, put the packaged beverage samples into boiling water for degassing for 5 minutes, cover and seal them, and use high-temperature instantaneous sterilization at a temperature of 115°C and a sterilization time of 5 seconds.

[0015] The present invention has the following beneficial effects due to the adoption of the above technical solution:

[0016] The present invention removes the raw taste of hemp by simultaneously adding mango and whole milk powder. The protein in hemp is compatible with milk, and the resulting beverage has a delicate taste, a milky yellow color, a uniform texture, and a rich hemp seed aroma interwoven with a sweet mango flavor, which complement each other. The hemp seed is lightly boiled to allow some of the fat to float and then be removed. The results show that the raw taste and astringency of the beverage are greatly reduced. The protein in hemp is compatible with milk, that is, the addition of whole milk powder to the beverage eliminates bitterness, and the resulting product has a light fragrance without bitterness. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a graph showing the effect of the amount of mango puree added on the quality of the mango hemp seed beverage of the present invention;

[0018] Figure 2 This is a graph showing the effect of the amount of hemp seed puree added on the quality of the mango hemp seed beverage of the present invention;

[0019] Figure 3 This is a graph showing the effect of the addition amount of whole milk powder on the quality of the mango hemp seed beverage of the present invention;

[0020] Figure 4 This is a graph showing the effect of the amount of preserved fruit syrup added on the quality of the mango hemp seed beverage;

[0021] Figure 5 This is a graph showing the effect of gellan gum of the present invention on the stability of the formula optimization of mango hemp seed beverage;

[0022] Figure 6 This is a graph showing the effect of the monoglyceride of the present invention on the formula optimization stability of the mango hemp seed beverage;

[0023] Figure 7 This is a graph showing the effect of the amount of CMC-Na added on the formula optimization stability of the mango hemp seed beverage of the present invention. DETAILED DESCRIPTION

[0024] To make the objectives, technical solutions, and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and by way of preferred embodiments. However, it should be noted that many of the details listed in this specification are merely provided to help the reader gain a thorough understanding of one or more aspects of the present invention, and these aspects of the present invention can be practiced even without these specific details.

[0025] The formula of the mango hemp seed beverage is composed of the following raw materials in percentage by weight: 35% mango puree, 17.5% hemp seed puree, 4% whole milk powder, 7% preserved fruit syrup, 0.24% stabilizer and 36.26% water.

[0026] The optimal stabilizer blend was 35% mango puree, 17.5% hemp seed puree, 4.0% whole milk powder, and 7% preserved fruit syrup. The optimal stabilizer blend was 0.03% gellan gum, 0.06% monoglyceride, and 0.15% CMC-Na, achieving a sensory score of 89. The resulting mango and hemp plant protein beverage contained 7.9% sugar, 1.6% total acid, and 7.9% soluble solids. The resulting beverage, produced under these conditions, exhibited a smooth, creamy yellow texture, a rich hemp seed aroma, and a sweet mango flavor, complementing each other beautifully.

[0027] A method for preparing a mango and hemp seed beverage involves preparing mango puree and hemp seed puree, dissolving whole milk powder in water to obtain a hydrate, then blending the mango puree, hemp seed puree, hydrate, preserved fruit syrup, and a composite stabilizer. The mixture is sterilized, cooled, and packaged. The specific process for preparing the mango puree is as follows: Baise Guifei mangoes are selected, pre-treated, and black spots and roots removed. Wash the mango pulp and blanch it in hot water for 3 minutes. The mango pulp is then blended with water in a 1:2 ratio, and 1% sodium ascorbate is added for color protection. Guangxi Bama hemp seeds are selected, washed to remove impurities, soaked in room temperature water for 1 hour, then placed in a 95°C water bath for 1 hour, and simmered on low heat for 30 minutes to remove some oil. Finally, while still hot, water is added in a 1:5 ratio to create a slurry, which is then set aside. The hydrate is prepared by adding a predetermined amount of water, heating the mixture to approximately 40°C, adding whole milk powder in a 1:2.5 ratio, stirring until completely hydrolyzed, and allowing to stand for later use. The specific process of sterilization, cooling and packaging of finished products is to wash and disinfect the sterilized glass bottles in advance, bottle and store them after blending, put the packed beverage samples into boiling water for degassing for 5 minutes, cover and seal with a lid, and use high-temperature instantaneous sterilization at a temperature of 115°C and a sterilization time of 5 seconds.

[0028] After pulping hemp seeds and mixing them with mango juice, the beverage developed a strong raw taste after a series of sterilization and bottling procedures. The hemp seeds needed to be lightly cooked to allow some of the oil to float and then be removed. The results showed that the raw and astringent taste of the beverage was significantly reduced. Hemp protein is miscible with milk, so adding whole milk powder to the beverage eliminates the bitterness, resulting in a product with a refreshing aroma and no bitterness.

[0029] The sensory evaluation index and scoring standard data for the formula optimization of mango hemp seed beverage are shown in the table.

[0030] Table 1 shows the sensory evaluation indexes and scoring criteria for the formula optimization of mango hemp seed beverage

[0031]

[0032]

[0033] R&D process data:

[0034] 1. Effect of different mango puree addition amounts on the quality of mango hemp seed beverage

[0035] On the basis of specifying the addition amount of hemp seed puree as 17.5%, the addition amount of milk powder as 3.5%, and the addition amount of preserved fruit syrup as 7%, the addition amount of mango puree was 25%, 30%, 35%, 40%, and 45% respectively, to explore the effect of the addition amount of mango puree on the taste quality of mango hemp seed beverage. The specific scoring data can be found in Figure 1 .

[0036] from Figure 1 As can be seen, as the amount of mango puree added to the beverage increases, the taste gradually increases, reaching a peak before gradually decreasing. The sensory evaluation reached a peak score of 82.3 when the mango puree addition was 35%. At this level, the beverage exhibited a smooth texture, an appropriate color, and the best overall flavor experience, with a distinct mango flavor and a refreshing hemp aroma. When the mango puree addition was too low, the beverage's color became milky or discolored, and the mango flavor was less pronounced. When the mango puree addition was too high, the beverage's color tended toward yellow, the mango flavor was too strong, and the hemp color and flavor were absent, even resulting in a sour and astringent taste. The results indicate that the optimal mango puree addition for the mango hemp seed beverage recipe is 35%.

[0037] 2. Effect of different amounts of hemp seed puree on the quality of mango hemp seed beverage

[0038] The effect of the amount of hemp seed puree added on the taste quality of mango hemp seed beverage was explored by specifying the addition amount of mango puree to be 35%, the addition amount of milk powder to be 3.5%, the addition amount of preserved fruit syrup to be 7%, and the addition amount of hemp seed puree to be 12.5%, 15%, 17.5%, 20%, and 22.5% respectively. The specific scoring data can be found in Figure 2 .

[0039] Depend on Figure 2 The results show that as the amount of hemp seed puree added increases, the taste of the beverage gradually increases to a peak, then gradually decreases. The sensory evaluation reaches a maximum score of 81.5 when the hemp seed puree addition level is 17.5%, indicating the beverage has the best taste and flavor, with a rich and harmonious aroma. When the hemp seed puree addition level is below 17.5%, the hemp seed fragrance is weak and easily masked by the mango aroma. When the hemp seed puree addition level is above 17.5%, the hemp seed fragrance gradually masks the mango aroma, and even intensifies the astringency of the hemp seed, resulting in a sour and undercooked taste in the beverage, and the overall color of the beverage becomes darker. The results show that the optimal hemp seed puree addition level for the mango hemp seed beverage recipe is 17.5%.

[0040] 3. Effect of different whole milk powder addition amounts on the quality of mango hemp seed beverage

[0041] The effect of whole milk powder addition on the taste quality of mango and hemp seed beverage was explored by specifying the addition amount of mango puree as 35%, hemp seed puree as 17.5%, preserved fruit syrup as 7%, and whole milk powder puree as 2.5%, 3.0%, 3.5%, 4.0%, and 4.5% respectively. The specific scoring data can be found in Figure 3 .

[0042] Depend on Figure 3 It can be concluded that as the amount of whole milk powder added to the beverage increases, the taste of the beverage gradually increases to a maximum value, then slowly decreases. The sensory evaluation reached a peak of 84.2 points when the whole milk powder addition level was 3.5%. At this level, the beverage had a distinct milky aftertaste, which did not conflict with the mango and hemp seed aromas, and offset the raw taste of the hemp seed, resulting in an optimal flavor profile with a rich, harmonious aroma and a lingering fragrance. When the whole milk powder addition level was below 3.5%, the milky flavor was weak and indistinguishable. When the whole milk powder addition level was above 3.5%, the milky flavor masked the original hemp seed aroma, resulting in a milky white color for the beverage. These results indicate that the optimal whole milk powder addition level for the mango and hemp seed beverage recipe is 3.5%.

[0043] 4. Effect of different amounts of preserved fruit syrup on the quality of mango hemp seed beverage

[0044] The effect of the amount of preserved fruit syrup added on the taste quality of mango and hemp seed beverage was explored by specifying the addition amount of mango puree as 35%, the addition amount of hemp seed puree as 17.5%, the addition amount of milk powder as 3.5%, and the addition amount of preserved fruit syrup as 3%, 5%, 7%, 9%, and 11% respectively. The specific scoring data can be found in Figure 4 .

[0045] Depend on Figure 4 It can be concluded that as the amount of preserved fruit syrup added to the beverage increases, the taste gradually improves, reaching an optimal peak and then showing a downward trend. The sensory evaluation peaked at 9% preserved fruit syrup, achieving a score of 91, indicating a harmonious sweetness and optimal taste. When the preserved fruit syrup addition level was below 9%, the sweetness was mild, the astringency of the hemp seed was more prominent, and the sensory score was low. When the preserved fruit syrup addition level exceeded 9%, the beverage became greasy, with the sweetness overpowering the mango and hemp seed flavors, resulting in a poor taste. These results indicate that the optimal preserved fruit syrup addition level for the mango and hemp seed beverage recipe is 9%.

[0046] 5. Results of orthogonal experimental design for the best flavor formula

[0047] The results of the above single-factor experimental design revealed the optimal values for the four single factors: mango puree, hemp seed puree, whole milk powder, and F60 preserved fruit syrup. Therefore, a four-factor, three-level orthogonal experimental design was used to conduct orthogonal experiments on the mango puree (A), hemp seed puree (B), whole milk powder (C), and F60 preserved fruit syrup (D). The results of the orthogonal experimental design for the optimal formula of the mango and hemp seed beverage are shown in Table 2.

[0048] Table 2 is the orthogonal test design results of the optimal formula of mango hemp seed beverage

[0049]

[0050] According to the data obtained in the table, within the scope of the experimental design, in the formula optimization experiment of mango hemp seed beverage, the addition amount of mango puree (A), hemp seed puree (B), whole milk powder (C), and preserved fruit syrup (D) have different effects on the quality of the beverage. A >R D >R C >R B The influence of different factors on the formulation optimization of the mango and hemp seed beverage is ranked as follows: mango puree (A) > preserved fruit syrup (D) > whole milk powder (C) > hemp seed puree (B). Using the K value, the optimal formula combination is A2B2C3D1: 35% mango puree, 17.5% hemp seed puree, 4.0% whole milk powder, and 7% preserved fruit syrup. This combination is the best among the nine orthogonal experiments.

[0051] 6. Stability test results

[0052] 6.1 Effect of Single Stabilizer

[0053] 6.1.1 Effect of Different Gellan Gum Levels on the Stability of Mango and Hemp Seed Beverage Formula Optimization

[0054] Gellan gum is a high-molecular linear polysaccharide that can be used as a thickener and stabilizer. It is resistant to acid and enzymatic hydrolysis, insoluble in cold water, and can be dispersed in water by stirring. It can be heated to dissolve into a transparent solution. It requires only a small amount of use. The resulting gel is rich in juice, which increases the flavor release and taste of the product. The resulting gel is stable under high-temperature cooking and baking.

[0055] Depend on Figure 5It can be seen that the effect of gellan gum addition on the centrifugal sedimentation of beverage products first shows a downward trend to the lowest point and then increases. When the gellan gum addition is 0.04%, the centrifugal sedimentation rate is the lowest. When the gellan gum addition is lower than 0.04%, the centrifugal sedimentation rate is higher and the beverage is unstable. When the gellan gum addition is gradually increased to above 0.04%, the beverage has more sediment and slightly flocculent sediment, resulting in a significant decrease in stability. Therefore, a gellan gum addition of 0.04% is more suitable.

[0056] 6.1.2 Effect of Different Monoglyceride Levels on the Stability of Mango and Hemp Seed Beverage Formula Optimization

[0057] Glyceryl monostearate is a nonionic surfactant, an emulsifier and food additive. Its structure contains both hydrophilic and lipophilic groups, providing multiple functions such as foaming, emulsification, and wetting. The hemp seed in this beverage is rich in oil and protein, and the addition of monoglyceride improves the beverage's stability, preventing the oil from floating and the protein from sinking.

[0058] Depend on Figure 6 As can be seen, the effect of monoglyceride addition on the centrifugal sedimentation of the beverage initially decreases to a minimum and then increases. At a monoglyceride addition of 0.04%, the centrifugal sedimentation rate is lowest, indicating a relatively stable beverage. When the monoglyceride addition level is lower or higher than 0.04%, the adsorption capacity for oil and protein in the beverage is too low or too high, leading to instability and low beverage stability. Therefore, a monoglyceride addition level of 0.04% is more suitable.

[0059] 6.1.3 Effect of Different CMC-Na Levels on the Stability of Mango Hemp Seed Beverage Formula Optimization

[0060] CMC-Na is a carboxymethylated derivative of cellulose and the most important ionic cellulose gum. It has strong hygroscopicity, is easily soluble in water, insoluble in acid and alcohol, does not precipitate when exposed to salt, is difficult to ferment, has high emulsification properties for oils and fats, and has a long shelf life.

[0061] Depend on Figure 7 As can be seen, the effect of CMC-Na addition on the centrifugal sedimentation of the beverage product initially decreases to a minimum, then increases. The beverage's centrifugal sedimentation rate is lowest at a CMC-Na addition of 0.15%. However, when the CMC-Na addition is insufficient or exceeds 0.15%, the beverage's centrifugal sedimentation rate increases. This phenomenon occurs because electrostatic interactions between CMC-Na and the oils and proteins in hemp seed increase, causing the beverage's emulsion system to shift from repulsive flocculation to bridging flocculation, resulting in a continuous decrease in the product's stability.

[0062] 6.2 Results of orthogonal experimental design for stabilizer compounding

[0063] Stabilizer is an additive that combines stabilization, thickening, suspension, dispersion and emulsification. Different stabilizers will have different consistency, viscosity, adhesion, stable emulsification and other effects. Using a single stabilizer usually cannot meet our expected results, so we need to use several stabilizers in combination, that is, to maximize the synergistic effect of the stabilizers in order to reduce the impact of a single stabilizer on the product.

[12] Therefore, based on the single-factor experiment of a single stabilizer, the three stabilizers used in the experiment, gellan gum, monoglyceride, and CMC, were compounded to obtain an optimal composite stabilizer ratio. A three-factor three-level orthogonal experimental design was adopted, and the centrifugal sedimentation rate (%) of the mango hemp seed beverage was used as the determination standard. The composite stabilizer ratio results are shown in Table 3.

[0064] Table 3 Orthogonal test design and results of composite stabilizer ratio

[0065]

[0066]

[0067] After analyzing the results of the orthogonal test of stabilizer compounding, by looking at the range R value, the influence of the three stabilizer factors on the centrifugal sedimentation rate (%) of the mango hemp seed beverage formula optimization is ranked as follows: gellan gum > monoglyceride > CMC. Gellan gum is the main influencing factor and has a significant impact on the centrifugal sedimentation rate of the beverage product. The other two stabilizers are secondary factors and only play a suspending role in conjunction with gellan gum. By comparing the K value, it can be seen that A1B3C2 is the best stabilizer combination, that is, gellan gum 0.03%, monoglyceride 0.06%, CMC-Na 0.15%

[0068] 7. Formula optimization of mango hemp seed beverage and physical and chemical property test results

[0069] (1) Sugar content: 7.9%

[0070] (2) Total acid determination result: 1.6%

[0071] (3) Soluble fixed matter: 7.9%.

[0072] Matters not covered by the present invention are known technologies.

[0073] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. The formula of mango hemp seed beverage is characterized in that, The invention is composed of the following raw materials in percentage by mass: 25-45% of mango puree, 15-19.5% of hemp seed puree, 3-5% of whole milk powder, 5-9% of preserved fruit syrup, 0.14-0.34% of stabilizer and 25-40% of water.

2. the formula of mango hemp seed beverage according to claim 1, is characterized in that: The invention is composed of the following raw materials in percentage by weight: 35% of mango puree, 17.5% of hemp seed puree, 4% of whole milk powder, 7% of preserved fruit syrup, 0.24% of stabilizer and 36.26% of water.

3. according to the preparation method of the described mango hemp seed beverage of claim 1-2 any one, it is characterized in that: Mango puree and hemp seed puree are prepared, whole milk powder is dissolved in water to obtain hydrate, the mango puree, hemp seed puree, hydrate, preserved fruit syrup and composite stabilizer are blended, sterilized, and the finished product is cooled and packaged.

4. The method for preparing a mango hemp seed beverage according to claim 3, wherein: The specific process of preparing mango pulp is as follows: Baise Guifei mangoes are selected, pre-processed, black spots and roots are removed, and then washed. The mango pulp is blanched in hot water for 3 minutes, and the mango pulp is mixed with water in a ratio of 1:2 and 1% sodium ascorbate is added to protect the color.

5. The method for preparing a mango hemp seed beverage according to claim 3, wherein: Select Bama hemp seeds from Guangxi, wash away impurities, soak in room temperature water for 1 hour, then place in a 95℃ water bath for 1 hour, simmer for 30 minutes on low heat to remove some of the oil, and finally add water in a 1:5 ratio to pulp while still hot, and set aside.

6. The method for preparing a mango hemp seed beverage according to claim 3, wherein: The preparation process of the hydrate is as follows: add a certain amount of water and heat it to about 40°C, add whole milk powder in a ratio of 1:2.5, stir until completely hydrolyzed, and let it stand for later use.

7. The method for preparing a mango hemp seed beverage according to claim 3, wherein: The specific process of sterilization, cooling and packaging of finished products is to wash and disinfect the sterilized glass bottles in advance, bottle and store them after blending, put the packed beverage samples into boiling water for degassing for 5 minutes, cover and seal with a lid, and use high-temperature instantaneous sterilization at a temperature of 115°C and a sterilization time of 5 seconds.

8. The formula of the mango hemp seed beverage according to claim 2 is characterized in that: Stabilizer 0 consists of 0.03% of gellan gum, 0.06% of monoglyceride and 0.15% of CMC-Na.

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