Sheng Kui ZHU,David WANG,Fujun GAO,Shuyan SHAO,Elsie GUO,Jianping LIAO
申请号：
US15549980
公开号：
US20180020698A1
申请日:
2016.02.09
申请国别(地区):
US
年份:
2018
代理人:
摘要：
The principles of the present invention provide compositions and methods for making dual-texture bubble bits that en.) are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.
