A cleaning label compound stabilizer for coffee and its application in ready-to-drink coffee

Abstract

The present application relates to the technical field of food additive preparation, and discloses a clean-label compound stabilizer for coffee and application of the compound stabilizer in instant coffee. The compound stabilizer comprises microcrystalline cellulose, high-acyl gellan gum, citrus fiber, kappa-carrageenan and natural antioxidant, and the natural antioxidant is at least one selected from rosemary extract, tea polyphenol and vitamin E. In the preparation, the cellulose component and the colloidal component are hydrated and dissolved respectively, then the cellulose and the colloidal component are embedded by high-temperature mixing and high-speed shearing, and the particles are refined by secondary high-pressure homogenization. The compound stabilizer can be optionally filled by ultra-high-temperature instantaneous sterilization and aseptic filling. The compound stabilizer is synergistically stabilized by five mechanisms, i.e. three-dimensional skeleton of microcrystalline cellulose, fluid gel of high-acyl gellan gum, natural emulsification of citrus fiber, protein protection of kappa-carrageenan and oxidation inhibition of natural antioxidant, so as to simultaneously solve four defects of protein flocculation, fat floating, solid particle sedimentation and oil oxidation during the storage of instant coffee.

Description

Technical Field

[0001] This invention relates to the field of food additive preparation technology, specifically to a clean label compound stabilizer for coffee and its application in ready-to-drink coffee. Background Technology

[0002] Ready-to-drink coffee beverages face multiple stability issues during storage, including protein flocculation, fat buoyancy, particle settling, and oil oxidation, which typically require the use of compound stabilizers. A Chinese patent, CN121080537A, discloses a compound stabilizer for milk-based coffee beverages; this formulation includes three components: emulsifiers, thickeners, and phosphates. However, components such as phosphates and synthetic emulsifiers are difficult to label in a naturally identifiable way in consumer ingredient lists, failing to meet clean label compliance requirements. Another Chinese patent, CN107494732A, discloses a fermented milk beverage containing a compound stabilizer; this formulation includes chemically modified colloidal components such as sodium carboxymethyl cellulose (CMC). However, chemically modified colloids also do not fall under the category of consumer-identifiable natural sources, limiting their application in clean label products. Existing coffee beverage compound stabilizer solutions generally rely on phosphates, synthetic emulsifiers, or chemically modified colloids. They lack a multi-mechanism synergistic stabilization system that can simultaneously solve the four major problems of protein flocculation, fat buoyancy, particle sedimentation, and oil oxidation, and whose components are all naturally derived. This makes it difficult to ensure the long-term storage stability of ready-to-drink coffee beverages while meeting clean label compliance requirements.

[0003] Based on this, the present invention provides a coffee cleaning label compound stabilizer and its application in ready-to-drink coffee. Summary of the Invention

[0004] Technical problems to be solved The purpose of this invention is to provide a compound stabilizer, its preparation method, and its use in ready-to-drink coffee beverages, in order to solve the technical problem that existing coffee beverage compound stabilizers generally rely on phosphates, synthetic emulsifiers, or chemically modified colloids, which cannot simultaneously solve the problems of protein flocculation, fat floating, particle sedimentation, and oil oxidation during the storage of ready-to-drink coffee beverages while meeting clean label compliance requirements.

[0005] Technical solution To achieve the above objectives, the present invention adopts the following technical solution: A compound stabilizer, based on a total mass of 100 wt%, comprises the following components: 50-85 wt% microcrystalline cellulose, 3-18 wt% high-acyl gellan gum, 3-18 wt% citrus fiber, 1-10 wt% κ-carrageenan, and 0.3-3 wt% natural antioxidant, wherein the natural antioxidant is selected from at least one of rosemary extract, tea polyphenols, and vitamin E, and the sum of the contents of each component is 100 wt%. Furthermore, all components of the compound stabilizer are food ingredients of natural origin or food additives permitted by GB 2760.

[0006] In the aforementioned compound stabilizer, microcrystalline cellulose serves as the main skeletal component, forming a three-dimensional network structure in the system to provide physical suspension support for insoluble particles and prevent particle sedimentation; high-acyl gellan gum forms a fluid gel network in the aqueous phase, fixing insoluble particles in a microscopic suspension system and exhibiting excellent stability against ultra-high temperature instantaneous sterilization heat treatment; citrus fiber combines emulsifying ability and suspension stability, effectively preventing fat from floating and emulsion demulsification without the use of synthetic emulsifiers; κ-carrageenan interacts specifically with proteins such as casein, effectively inhibiting protein flocculation in acidic environments; natural antioxidants inhibit coffee oil oxidation and aroma deterioration, replacing synthetic antioxidants; all components are of natural origin and can be labeled in the ingredient list in a consumer-identifiable manner, meeting clean label compliance requirements.

[0007] Furthermore, the microcrystalline cellulose accounts for 60-80 wt% of the total mass of the compound stabilizer. Controlling the microcrystalline cellulose content at 60-80 wt% allows it to play an optimal three-dimensional network support role as a skeleton component, balancing the system's viscosity and suspension stability.

[0008] Preferably, the high-acyl gellan gum accounts for 5-15 wt% of the total mass of the compounded stabilizer. Within this content range, the high-acyl gellan gum can form an effective fluid gel network, achieving microscopic fixation of insoluble particles while ensuring the fluidity of the system.

[0009] Specifically, the citrus fiber accounts for 5-15 wt% of the total mass of the compound stabilizer. Within this content range, the emulsifying ability and suspension stability of the citrus fiber are fully utilized, effectively preventing fat from floating to the surface.

[0010] In some embodiments, the κ-carrageenan accounts for 2-8 wt% of the total mass of the compound stabilizer. Within this content range, the interaction between κ-carrageenan and proteins is optimal, effectively inhibiting protein flocculation under acidic conditions.

[0011] As a preferred embodiment, the natural antioxidant is a compound of rosemary extract and tea polyphenols. Rosemary extract is rich in rosmarinic acid and carrageenan, while tea polyphenols are rich in polyphenols such as epigallocatechin gallate. The combination of the two exerts a synergistic antioxidant effect through different antioxidant mechanisms (free radical scavenging and metal ion chelation), which is more effective than a single natural antioxidant.

[0012] In some embodiments, the κ-carrageenan accounts for 6-8 wt% of the total mass of the compound stabilizer. This content range is suitable for milk-containing coffee beverages (high-protein systems), and a higher proportion of κ-carrageenan can fully interact with the higher content of casein in the system, effectively preventing protein flocculation.

[0013] In some embodiments, the high-acyl gellan gum accounts for 10-15 wt% of the total mass of the compounded stabilizer. This content range is suitable for plant-based coffee beverages, and a higher proportion of high-acyl gellan gum can form a stronger fluid gel network in casein-free plant-based systems, compensating for the lack of protein-colloid interactions in plant-based systems.

[0014] In some embodiments, the κ-carrageenan accounts for 2-4 wt% of the total mass of the compound stabilizer. This content range is suitable for black coffee beverages (protein-free or low-fat systems) with microcrystalline cellulose and citrus fiber as the main stabilizing components, reducing the amount of κ-carrageenan to avoid the formation of unnecessary gel structures in low-protein systems.

[0015] This invention also provides a method for preparing a compound stabilizer, using microcrystalline cellulose, high-acyl gellan gum, citrus fiber, κ-carrageenan, and a natural antioxidant as raw materials, comprising the following steps: mixing microcrystalline cellulose and citrus fiber, adding water to prepare a suspension, and hydrating at 40-50℃ for 20-40 minutes to obtain a cellulose suspension; mixing high-acyl gellan gum and κ-carrageenan, adding water at 60-70℃ to dissolve, to obtain a colloidal solution; mixing the cellulose suspension and the colloidal solution at 50-70℃, adding a natural antioxidant, and shearing at 8000-12000 rpm for 5-15 minutes to intercalate the microcrystalline cellulose with the colloidal solution, to obtain a compound slurry; subjecting the compound slurry to two-stage high-pressure homogenization, with the first homogenization pressure at 20-40 MPa, the second homogenization pressure at 5-10 MPa, and the homogenization temperature at 50-65℃, cycling 1-3 times to obtain a homogenized compound stabilizer. In the above preparation method, the hydration step of the cellulose suspension allows the molecular chains of microcrystalline cellulose and citrus fiber to fully extend and expose active sites, laying the foundation for subsequent intercalation with colloids; the high-speed shear intercalation step allows microcrystalline cellulose and colloids to form composite particles under mechanical force, which combine the rigid support of microcrystalline cellulose and the hydrophilic suspension ability of colloids, and is a key process step to achieve multi-mechanism synergistic stability; the secondary high-pressure homogenization further refines the particles of the compound system to the submicron level, obtains a narrower particle size distribution, and improves suspension ability and mouthfeel smoothness.

[0016] Furthermore, the preparation method further includes: subjecting the homogenized compound stabilizer to ultra-high temperature instantaneous sterilization at 135-145℃ for 3-8 seconds, followed by aseptic filling at 25-35℃. Ultra-high temperature instantaneous sterilization kills microorganisms in a very short time, maximizing the preservation of the stabilizer's functionality, while aseptic filling after cooling ensures the product's microbiological safety.

[0017] The present invention also provides a coffee cleaning label compound stabilizer as described above and its application in ready-to-drink coffee.

[0018] Furthermore, the amount of the compound stabilizer added to the ready-to-drink coffee beverage is 0.15-0.50 wt%, based on the total mass of the ready-to-drink coffee beverage. This range of addition ensures a stabilizing effect while avoiding excessive viscosity of the system or affecting the taste of the beverage due to excessive dosage.

[0019] Specifically, the ready-to-drink coffee beverage is a milk-based coffee beverage, a plant-based coffee beverage, or a black coffee beverage. The compound stabilizer of this invention, by adjusting the proportions of its components, can be adapted to coffee beverage systems with different protein and fat contents, thus possessing wide applicability.

[0020] Beneficial technical effects 1. All components of the compound stabilizer of this invention are food raw materials or food additives permitted by GB 2760, including microcrystalline cellulose, high acyl gellan gum, citrus fiber, κ-carrageenan and natural antioxidants. All of these are natural raw materials that consumers can identify and can be labeled in a concise and transparent manner in the product ingredient list, which fully complies with the clean label compliance requirements. This overcomes the defects of the prior art that relies on phosphates, synthetic emulsifiers (such as monoglycerides and sucrose esters) or chemically modified colloids (such as sodium carboxymethyl cellulose), which makes it impossible to meet the clean label requirements.

[0021] 2. This invention addresses four major stability issues in ready-to-drink coffee beverages during storage: protein flocculation, fat bubbling, particle settling, and oil oxidation. It achieves comprehensive stability with a shelf life of no less than 9 months under normal temperature storage conditions by utilizing the synergistic effects of five mechanisms: a three-dimensional framework network of microcrystalline cellulose, a high-acyl gellan gum fluid gel network, natural emulsification of citrus fiber, protein protection of κ-carrageenan, and oxidation inhibition by natural antioxidants.

[0022] 3. The high-speed shearing and intercalation process in the preparation method of this invention enables microcrystalline cellulose and colloid to form "core-shell" structured composite particles. Combined with secondary high-pressure homogenization, the particles are refined to the submicron level. The prepared compound stabilizer has a uniform particle size distribution and excellent suspension stability. The high-acyl gellan gum gives the system excellent resistance to ultra-high temperature instantaneous sterilization heat treatment, ensuring that the product can still maintain a stable emulsion structure and suspension state after industrial sterilization treatment, which is suitable for industrial continuous production.

[0023] 4. The compound stabilizer of the present invention can be adapted to various ready-to-drink coffee product types, such as milk-containing coffee beverages (high-protein system, κ-carrageenan accounts for 6-8 wt%), plant-based coffee beverages (high-acyl gellan gum accounts for 10-15 wt%), and black coffee beverages (low-protein and low-fat system, κ-carrageenan accounts for 2-4 wt%), by adjusting the ratio of κ-carrageenan to high-acyl gellan gum. It has wide applicability and formulation flexibility. Attached Figure Description

[0024] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 This is a schematic diagram of the preparation process of the technical solution of the present invention. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] The present invention will be further described in detail below with reference to the embodiments. Unless otherwise specified, all raw materials used in the following embodiments are commercially available food-grade raw materials. All water used is deionized water. In the following embodiments, wt% refers to the total mass of the compound stabilizer.

[0028] Microcrystalline cellulose (MCC) was purchased from Koge Chemical (Shanghai) Co., Ltd., food grade; high-acyl gellan gum was purchased from DSM-Firmware (China) Co., Ltd., food grade; citrus fiber was purchased from Cargill (China) Co., Ltd., food grade; κ-carrageenan was purchased from Hyborn (Xiamen) Biotechnology Co., Ltd., food grade; rosemary extract was purchased from Huabao Fragrance Co., Ltd., food grade; tea polyphenols were purchased from Hunan Hongyingxiang Biotechnology Co., Ltd., food grade; vitamin E was purchased from BASF (China) Co., Ltd., food grade. All water used was deionized water.

[0029] In the following specific embodiments, wt% is based on the total mass of the compound stabilizer.

[0030] It should be noted that, according to GB 2760, the maximum usage of rosemary extract in plant-based protein beverages is 0.15 g / kg. In this application, the amount of compound stabilizer added to ready-to-drink coffee is 0.15-0.50 wt%, and the natural antioxidant accounts for 0.3-3 wt% of the compound stabilizer. If rosemary extract is the only antioxidant in the formula, its theoretical maximum addition amount in the final beverage is 0.50% × 3% = 0.015% (i.e., 0.15 g / kg), which complies with the provisions of GB 2760-2024. Therefore, in practical applications, for plant-based protein coffee beverages, the proportion of rosemary extract in the compound stabilizer should be strictly controlled, or rosemary extract should be used in combination with tea polyphenols and vitamin E to reduce the actual addition amount of rosemary extract alone, ensuring that the final product complies with the compliance requirements of GB 2760.

[0031] The stability evaluation methods are as follows: Centrifugal sedimentation rate determination: Take 50 mL of coffee beverage sample, centrifuge at 25℃ with a relative centrifugal force of 400×g (corresponding to 3000 rpm at a rotor radius of approximately 15 cm) for 15 minutes, perform three parallel determinations, discard the supernatant, weigh the sediment, and calculate the sedimentation rate (%); Fat flocculation rate determination: Take the sample in a transparent container and let it stand at 25℃ for 24 hours, use a pipette to take 5 mL of the upper layer, determine the fat content according to GB 5009.6, compare with the initial fat content, and calculate the flocculation rate (%); Protein flocculation score: Use a visual scoring method, 0 points for no flocculation, 1 point for slight flocculation, 2 points for obvious flocculation, and 3 points for severe flocculation. The scores are averaged by 5 professional evaluators. All stability tests were performed after the samples were prepared and stored at room temperature (25℃) for 3 months.

[0032] Example 1 A compound stabilizer for cleaning labels on coffee, with the following components and dosages: The total content of the components is 100wt%, consisting of 70wt% microcrystalline cellulose, 10wt% high-acyl gellan gum, 10wt% citrus fiber, 7wt% κ-carrageenan, 2wt% rosemary extract, and 1wt% tea polyphenols.

[0033] Its preparation method specifically includes the following steps: Step 1: Mix 700g of microcrystalline cellulose with 100g of citrus fiber, add deionized water to prepare a suspension with a solid content of 25wt%, and hydrate by stirring in a 45℃ water bath for 30 minutes to obtain a cellulose suspension. Hydration allows the cellulose molecular chains to fully extend and expose active hydroxyl sites, laying the foundation for subsequent intercalation with colloids.

[0034] Step 2: Mix 100g of high acyl gellan gum with 70g of κ-carrageenan, and slowly add it to 65℃ deionized water (the mass ratio of solid to deionized water is 0.05:1). Continue stirring until completely dissolved to obtain a transparent colloidal solution.

[0035] Step 3: Mix the cellulose suspension obtained in Step 1 with the colloidal solution obtained in Step 2 at 60°C, add 20g of rosemary extract and 10g of tea polyphenols, and shear at 10000rpm for 10 minutes to obtain the compound slurry.

[0036] Step 4: The compound slurry is subjected to secondary high-pressure homogenization in a high-pressure homogenizer. The first homogenization pressure is 30MPa, the second homogenization pressure is 8MPa, the homogenization temperature is 60℃, and the process is repeated twice to obtain the homogenized compound stabilizer slurry.

[0037] Step 5: The homogenized compound stabilizer slurry is subjected to ultra-high temperature instantaneous sterilization at 140°C for 5 seconds, cooled to 30°C, and then aseptically filled to obtain the compound stabilizer product of Example 1.

[0038] The resulting compound stabilizer was a milky white, uniform suspension with a particle size D90 of 0.85 μm and a viscosity (25℃) of 120 mPa·s. This compound stabilizer was added at a concentration of 0.30 wt% to a milk-containing coffee beverage (latte, containing 3.5 wt% milk solids, 1.5 wt% coffee solids, 1.8 wt% fat, pH 6.2). The stability evaluation results after 3 months of storage at room temperature are shown in Table 1.

[0039] Example 2 A compound stabilizer for cleaning labels on coffee, with the following components and dosages: The composition consists of 65 wt% microcrystalline cellulose, 12 wt% high-acyl gellan gum, 12 wt% citrus fiber, 8 wt% κ-carrageenan, 2 wt% rosemary extract, and 1 wt% tea polyphenols, with a total content of 100 wt%.

[0040] The clean label compound stabilizer prepared in this embodiment is used in oat latte. As a plant-based coffee beverage, oat latte does not contain casein and lacks protein-colloidal interactions in the system. It is necessary to increase the proportion of high acyl gellan gum to enhance the strength of the fluid gel network and make up for the lack of stability of the plant-based system.

[0041] The preparation steps were the same as in Example 1, except that the high-speed shearing parameters in step 3 were 10,000 rpm / 10 min, the homogenization pressure in step 4 was 30 / 8 MPa, and the UHT conditions in step 5 were 140℃ / 5 s. The resulting compound stabilizer had a particle size D90 of 0.78 μm and a viscosity (25℃) of 135 mPa·s.

[0042] The compound stabilizer was added at a concentration of 0.35 wt% to a plant-based coffee beverage (oat latte, oat solids 4.0 wt%, coffee solids 1.5 wt%, fat content 1.2 wt%, pH 6.5). The stability evaluation results after 3 months of storage at room temperature are shown in Table 1.

[0043] Example 3 A compound stabilizer for cleaning labels on coffee, with the following components and dosages: The total content of the components is 100wt%, consisting of 75wt% microcrystalline cellulose, 7wt% high-acyl gellan gum, 12wt% citrus fiber, 3wt% κ-carrageenan, 2wt% rosemary extract, and 1wt% tea polyphenols.

[0044] The clean label compound stabilizer prepared in this embodiment is used for black coffee. Black coffee beverages have little or no protein content and are also low in fat. The main stability issue is the sedimentation of coffee particles. Therefore, the amount of κ-carrageenan is reduced (to avoid the formation of unnecessary gel structures in low-protein systems), and the proportion of microcrystalline cellulose and citrus fiber is increased, with physical suspension as the main stabilization mechanism.

[0045] The preparation steps were the same as in Example 1, except that the high-speed shearing parameters in step 3 were 10,000 rpm / 10 min, the homogenization pressure in step 4 was 30 / 8 MPa, and the UHT conditions in step 5 were 140℃ / 5 s. The resulting compound stabilizer had a particle size D90 of 0.92 μm and a viscosity (25℃) of 98 mPa·s.

[0046] The compound stabilizer was added at a rate of 0.20 wt% to a black coffee beverage (coffee solids 2.0 wt%, fat content 0.3 wt%, pH 5.2). The stability evaluation results after 3 months of storage at room temperature are shown in Table 1.

[0047] Example 4 This embodiment describes the preparation of a compound stabilizer for long-shelf-life products. The components and their amounts are as follows: The composition consists of 67 wt% microcrystalline cellulose, 10 wt% high-acyl gellan gum, 10 wt% citrus fiber, 7 wt% κ-carrageenan, 2 wt% rosemary extract, and 1 wt% tea polyphenols, with a total content of 100 wt%. The total amount of natural antioxidants is 3 wt%, and the mass ratio of rosemary extract to tea polyphenols is 2:1.

[0048] Rosemary extract is rich in rosmarinic acid and carrageenan, which exert antioxidant effects by scavenging free radicals; tea polyphenols are rich in polyphenols such as epigallocatechin gallate, which inhibit oxidation chain reactions by chelating metal ions. The two are combined in a 2:1 ratio to synergistically exert antioxidant effects, which are superior to single natural antioxidants.

[0049] The preparation steps were the same as in Example 1. In step 3, rosemary extract and tea polyphenols were added simultaneously, and the high-speed shearing parameters were 10,000 rpm / 10 min. In step 4, the homogenization pressure was 30 / 8 MPa, and in step 5, the UHT conditions were 140℃ / 5 s. The resulting compound stabilizer had a particle size D90 of 0.83 μm and a viscosity (25℃) of 118 mPa·s.

[0050] The compound stabilizer was added at a rate of 0.30 wt% to a milk-containing coffee beverage (latte, formula as in Example 1) and subjected to accelerated aging tests (stored at 40°C for 90 days, equivalent to a shelf life of about 9 months at room temperature, to assess long-term storage stability). The lipid oxidation index (peroxide value, POV) and sensory evaluation (aroma deterioration score, 0 points for no deterioration, 5 points for severe deterioration) were measured. The results are shown in Table 2.

[0051] Comparative Example 1 This comparative example, based on the patent scheme published in CN121080537A, prepared a comparative compound stabilizer containing emulsifiers, thickeners, and phosphates to evaluate the stability difference between the compound stabilizer of this invention and existing non-clean labeling solutions. The comparative compound stabilizer composition is: 40wt% glyceryl monostearate (GMS), 20wt% sucrose ester (SE-15), 10wt% carrageenan, 15wt% sodium hexametaphosphate, and 15wt% dipotassium hydrogen phosphate, with a total content of 100wt%.

[0052] The compound stabilizer of Comparative Example 1 was added at a rate of 0.30 wt% to a milk-containing coffee beverage (formula same as Example 1). The preparation process was the same as in Example 1. After storage at room temperature for 3 months, the stability was evaluated, and the results are shown in Table 1.

[0053] Comparative Example 2 This comparative example verifies the necessity of each component by removing individual components from the compound stabilizer, proving that each component of the present invention is indispensable.

[0054] Comparative Example 2: κ-carrageenan was removed, and the proportions of the remaining components were scaled up to a total of 100 wt% (microcrystalline cellulose 75.3 wt%, high acyl gellan gum 10.8 wt%, citrus fiber 10.7 wt%, rosemary extract 2.1 wt%, tea polyphenols 1.1 wt%).

[0055] Comparative Example 3: Citrus fiber was removed, and the proportions of the remaining components were scaled up to a total of 100 wt% (microcrystalline cellulose 77.8 wt%, high acyl gellan gum 11.1 wt%, κ-carrageenan 7.8 wt%, rosemary extract 2.2 wt%, tea polyphenols 1.1 wt%).

[0056] Comparative Example 4: Natural antioxidants were removed, and the proportions of the remaining components were scaled up to a total of 100 wt% (microcrystalline cellulose 72.2 wt%, high acyl gellan gum 10.3 wt%, citrus fiber 10.3 wt%, κ-carrageenan 7.2 wt%).

[0057] The preparation steps for each comparative example were the same as in Example 1. All were added at a rate of 0.30 wt% to milk-containing coffee beverages (formula same as Example 1). Stability was evaluated after 3 months of storage at room temperature, and the results are shown in Table 1. The lipid oxidation indexes from the accelerated aging test (40℃ / 90 days) are shown in Table 2.

[0058] Test Example 1 The compound stabilizers obtained in Examples 1 to 4 and Comparative Examples 1 and 2 to 2c were applied to the corresponding coffee beverage systems at the same addition amount. After being stored at room temperature for 3 months, the stability was evaluated, and the results are shown in Table 1.

[0059] Table 1. Stability evaluation results of each embodiment and comparative example.

[0060] As shown in Table 1, this table compares the overall stability and compliance of different coffee system examples, traditional non-clean label stabilizers, and single-component missing comparative examples from four aspects. First, comparing Examples 1-4 with Comparative Example 1, Comparative Example 1 used a traditional formula with phosphates and synthetic emulsifiers. Although the stability index values ​​were similar to those of the examples of this invention, the raw material system contained non-natural modified additives, which did not meet the requirements of clean label. In contrast, all examples of this invention used natural raw materials, achieving the same stabilizing effect and meeting the requirements of clean label. This proves that the compound system of this invention can completely replace the traditional chemical additive system without sacrificing stability, thus solving the clean label compatibility problem. Secondly, comparing Example 1 with the single-component deficiency control groups, the protein flocculation score significantly increased after removing κ-carrageenan. This is because the system lacks colloidal components that specifically bind to casein. Under acidic coffee conditions, protein molecules lack a barrier and aggregate together, demonstrating the irreplaceable role of κ-carrageenan in protein stability. Removing citrus fiber significantly worsened the fat buoyancy index because the natural amphiphilic emulsifying structure of citrus fiber was lost. Without a barrier layer at the oil-water interface, fat droplets aggregated and floated, proving that citrus fiber is the core emulsifying unit for inhibiting stratification. Removing natural antioxidants only affected oxidation indicators. After short-term storage at room temperature for 3 months, there were no significant changes in sedimentation, stratification, and flocculation indicators, indicating that antioxidant components do not participate in suspension, emulsification, or protein protection mechanisms, functioning independently and specifically targeting lipid oxidation. The absence of either microcrystalline cellulose or high-acyl gellan gum increased the centrifugal sedimentation rate because these two types of components provide a rigid three-dimensional framework and a fluid gel network, respectively. A single colloid cannot form a continuous double-binding structure, making it easy for solid particles to settle. These two types of colloids have a synergistic suspension effect. A horizontal comparison of Examples 1, 2, and 3 reveals that these three groups are adapted to milk-based, plant-based, and black coffee, respectively. By adjusting the ratio of κ-carrageenan to high-acyl gellan gum, low precipitation, flotation, and flocculation indices are maintained in their respective systems. This demonstrates the validity of the adjustable component ratio design logic of this invention. Different coffee systems can be matched to their own protein and fat system characteristics by adjusting the proportion of the core colloids, and the multi-component synergistic network possesses formulation adaptability flexibility. The overall table data proves that the five components of this invention each perform their respective functions and work synergistically. The absence of any one component will result in the loss of a stabilizing function. Only the coexistence of multiple components can simultaneously control the three types of physical stratification defects. At the same time, the combination of natural raw materials meets the clean label compliance standards. Single colloids or traditional chemical additive systems cannot simultaneously achieve multiple stabilizing effects and compliance attributes.

[0061] Test Example 2 Accelerated aging experiments were conducted on the compound stabilizers obtained in Examples 1 and 4 and Comparative Example 4 (with natural antioxidants removed) to determine the oil oxidation index. The results are shown in Table 2.

[0062] Table 2. Oil oxidation index in accelerated aging test (stored at 40℃ for 90 days)

[0063] Table 2 uses accelerated aging at 40℃ to simulate long-term storage at room temperature, and uses peroxide value and aroma deterioration score to represent the ability to inhibit oil oxidation. Comparing the complete formulation Example 1 and the optimized antioxidant ratio Example 4, both retain the antioxidant system of rosemary extract and tea polyphenols, only adjusting the ratio of the two antioxidants. Both peroxide value and aroma deterioration score remain at low levels, indicating that these two natural antioxidants have a synergistic antioxidant effect. Rosemary extract mainly scavenge free radicals in the system, while tea polyphenols mainly chelate oxidizing metal ions. Their action pathways are complementary, and the efficiency of blocking the oxidation chain reaction after combination is higher than that of a single antioxidant ingredient. Adjusting the ratio of the two can further enhance the antioxidant effect. Comparing the two complete antioxidant examples and the comparative example without antioxidant components, the system without natural antioxidants shows a significant increase in peroxide value and a significant increase in aroma deterioration score. Oil oxidation continues, and coffee oils become sour and produce off-flavors, directly proving that natural antioxidants are essential components for inhibiting the oxidation and deterioration of coffee during long-term storage. Other colloidal and cellulose components can only regulate physical stratification, but cannot intervene in chemical oxidation reactions. Among the five types of components, antioxidants play an independent chemical stabilizing role, complementing the physical stabilization mechanisms of the other four types of components. Only when all components are combined can both physical stratification and chemical oxidation—two shelf-life defects—be controlled simultaneously. Accelerated aging conditions amplify oxidation defects during long-term storage, and the data differences directly reflect the functional distinction between antioxidants and other components, also verifying the synergistic effect of compounded natural antioxidants. Even if the physical stratification index meets the standard in a system lacking this component, the flavor quality will still deteriorate rapidly during the long shelf life, failing to meet the quality requirements for products with a 9-month shelf life.

[0064] Application Example 1 This application example demonstrates the use of the compound stabilizer prepared in Example 1 in the industrial production of milk-containing coffee beverages (lattes). The milk-containing coffee beverage formula (based on 100 wt% of the total beverage mass) is as follows: 35 wt% fresh milk, 6 wt% white sugar, 7.5 wt% coffee concentrate (coffee solids content 20 wt%), 0.30 wt% compound stabilizer from Example 1, with the remainder being deionized water.

[0065] The preparation process is as follows: Add the compound stabilizer from Example 1 to deionized water at 60°C and stir to disperse evenly; add fresh milk and white sugar and stir to dissolve; add coffee concentrate, mix evenly, and adjust the volume to 100wt%; homogenize under high pressure twice at 65°C and 25 / 5MPa; sterilize at 140°C for 5 seconds under ultra-high temperature, cool to 30°C, and aseptically fill into Tetra Pak packaging.

[0066] The finished beverage has a uniform appearance with no obvious layering and a smooth, delicate taste. After 9 months of storage at room temperature, the centrifugal sedimentation rate was 0.18%, the fat rise rate was 0.12%, the protein flocculation score was 0.3, the peroxide value was 4.1 meq / kg, and the aroma deterioration score was 0.9. The product has good sensory quality and meets the stability requirements for a shelf life of ≥9 months. The product ingredient list can be labeled as: water, fresh milk, white sugar, coffee concentrate, microcrystalline cellulose, high-acyl gellan gum, citrus fiber, carrageenan, rosemary extract, and tea polyphenols. All of these are natural ingredients that consumers can identify and comply with clean labeling requirements.

[0067] It is understood that the natural antioxidants mentioned are not limited to a combination of rosemary extract and tea polyphenols, but can also be a combination of rosemary extract and vitamin E, a combination of tea polyphenols and vitamin E, or a combination of all three, all of which can exert effective antioxidant effects. It is understood that the high-speed shearing rotation speed in step 3 is not limited to 10,000 rpm; effective integration of microcrystalline cellulose and colloids can be achieved within the range of 6,000-15,000 rpm. Clearly, the number of homogenization cycles in step 4 is not limited to 2; a range of 1-3 cycles can obtain the required particle size distribution. It is understood that the ultra-high temperature instantaneous sterilization temperature is not limited to 140℃; a range of 135-145℃ and a sterilization time of 3-8 seconds can meet commercial sterility requirements while maximizing the preservation of the stabilizer's functionality.

[0068] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0069] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

[0070] Those skilled in the art should understand that the above descriptions are merely several specific embodiments of the present invention, and not all embodiments.

Claims

1. A compound stabilizer for cleaning labels on coffee, characterized in that, Based on a total mass of 100 wt% of the compound stabilizer, it consists of the following components: Microcrystalline cellulose 50-85wt%, high-acyl gellan gum 3-18wt%, citrus fiber 3-18wt%, κ-carrageenan 1-10wt%, natural antioxidants 0.3-3wt%. The natural antioxidant is selected from at least one of rosemary extract, tea polyphenols, and vitamin E, and the sum of the contents of each component is 100 wt%.

2. The coffee cleaning label compound stabilizer according to claim 1, characterized in that, The microcrystalline cellulose accounts for 60-80 wt% of the total mass of the compound stabilizer, and the citrus fiber accounts for 5-15 wt% of the total mass of the compound stabilizer.

3. A coffee cleaning label compound stabilizer according to claim 1, characterized in that, The natural antioxidant is a compound of rosemary extract and tea polyphenols.

4. A coffee cleaning label compound stabilizer according to claim 1, characterized in that, Its preparation method specifically includes the following steps: Step 1: Mix microcrystalline cellulose and citrus fiber, add water to prepare a suspension, and hydrate at 40-50℃ for 20-40 minutes to obtain a cellulose suspension; Step 2: Mix high-acyl gellan gum with κ-carrageenan and dissolve in water at 60-70℃ to obtain a colloidal solution; Step 3: Mix the cellulose suspension and the colloidal solution at 50-70°C, add natural antioxidants, and shear the mixture to allow the microcrystalline cellulose to intercalate with the colloidal solution, thereby obtaining a compound slurry. Step 4: The compound slurry is subjected to secondary high-pressure homogenization to obtain a coffee cleaning label compound stabilizer.

5. A coffee cleaning label compound stabilizer according to claim 4, characterized in that, The preparation method also includes step 5: after the homogenized compound stabilizer obtained in step 4 is subjected to ultra-high temperature instantaneous sterilization at 135-145℃ for 3-8 seconds, it is cooled to 25-35℃ for aseptic filling.

6. A coffee cleaning label compound stabilizer according to claim 4, characterized in that, In step 4, the secondary high-pressure homogenization is carried out with a first-stage homogenization pressure of 20-40 MPa, a second-stage homogenization pressure of 5-10 MPa, and a homogenization temperature of 50-65℃, and is repeated 1-3 times.

7. A coffee cleaning label compound stabilizer according to claim 4, characterized in that, In step 3, the shearing process is specifically performed by shearing at a high speed of 8000-12000 rpm for 5-15 minutes.

8. The application of a coffee cleaning label compound stabilizer as described in any one of claims 1-7 in ready-to-drink coffee.

9. The application according to claim 8, characterized in that, The amount of the coffee cleaning label compound stabilizer added to the ready-to-drink coffee beverage is 0.15-0.50 wt%, based on the total mass of the ready-to-drink coffee beverage.

10. The application according to claim 8, characterized in that, The ready-to-drink coffee beverage is a milk-based coffee beverage, a plant-based coffee beverage, or a black coffee beverage.

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