Hydrocolloids in Beverage
Each year, thousands of new beverage products are launched to the market, most of them including at least one kind of hydrocolloid.
In many ways, advances in hydrocolloids are responsible for much of the innovation exploding in the beverage aisle. They keep cocoa, protein and other ingredients in suspension. They stabilize flavors and protect proteins from high heat and acidic juices. In reduced-sugar applications, they can even replicate the mouthfeel of sugar.
Our carrageenan, gellan gum, xanthan gum and pectin products are ideal for a broad range of beverages:
Dry Powdered Beverages, Powdered fruit juices, Reduced-Sugar Beverages, UHT/Retort Beverages, Beers, Wines and Vinegar, Syrups, Diet shakes
- Improve Mouthfeel
- Particle suspension
- Rapid dispersion
- Syneresis control
- Cloud homogenization
- Flavor stabilizer
- Replicate mouthfeel of sugar
- Protect proteins from high heat
"As more and more beverages are developed in the nutraceutical and health and wellness segments, hydrocolloids will become more and more important ingredients for product development, " Joshua Brooks, vice president of gum technology at Penford Food Ingredients, says."Creating a wide range of textures for instant powdered protein beverages, as well as ready-to-drink products, hydrocolloids are problem solvers, especially when combined with other gums, starches or fibers."
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As one professional and experienced supplier and manufacturer in China,
Our technical sales representatives are able to assist product development and provide texture solutions
in common fields such as baking, dairy, meat and poultry, dressings, sauces, and confectionery.