飲料
Hydrocolloids in Beverage
- はじめに
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.
- 具体的な用途
- 特徴と利点
- Improve Mouthfeel
- 粒子懸濁液
- 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."
できない アプリケーションを探す
この分野での専門家の才能と、良い経験に頼って、我々は偉大な成果を取得し、最高のメーカーの一つとして関係しているChina、
当社の技術営業担当者は、製品開発を支援し、質感ソリューションを提供することができます。
製パン、乳製品、肉・鶏肉、ドレッシング、ソース、製菓など、一般的な分野で。
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