The stability which includes the oil phase stabilization manner null of the beverage fountain syrup and the fountain syrup

摘要

(57) consists essentially be incorporated in the syrup and about 0.02 to about 0.3% stabilizer is xanthan gum, [Abstract] The present invention, stabilization of the beverage fountain syrups having a dispersed oil phase relates to a method. Emulsifier from about 0.2 to about 10%, which is c) reforming food starch; approximately 0.02 stabilizer is a) xanthan gum present invention about 0.3%; about 3% b) oil from about 0.2 to ; sweetener e) an effective amount; flavor component d) effective amount of a beverage fountain syrup composition comprises about 70% f) water and about 30, preferably further relates to dilute juice beverage fountain syrup composition , above syrup has a reformed food starch-to-oil ratio of about 4 and about 0.1 Brix value of about 70 ° about 30.