The colloidal microcrystalline cellulose is sheared in water and hydrogen bonds with water to form a stable three-dimensional network structure, which is used as an emulsion stabilizer in milk beverages, especially neutral milk beverages, to stabilize the particle system. At the same time, it has a unique effect on increasing the fullness, smoothness and flavor of the beverage

1. Improve the separation of emulsions often found in milk beverages, thicken and gel the aqueous phase of the oil-water emulsion in the system, and prevent the oil droplets in the phase from approaching each other or even polymerizing;

2. Prevent the sedimentation of insoluble tiny particles in the beverage and prevent the re-aggregation of fat particles to achieve a stable effect. It can solve the stability of neutral milk-containing beverages such as cocoa milk, soy milk, cereal drinks and high calcium milk.

3. Improve the concentration and density of the product to make the product taste full and lubricated. The shear rheology of microcrystalline cellulose can reduce the adhesion and mouthfeel of the product.

4. The unique network structure has a good protective effect on the original flavor of the flavored milk beverage.