In the ever-evolving world of beverages, stabilisers play a pivotal role, opening doors to endless possibilities. Whether it’s enhancing body in a low sugar drink, suspending fruit and veggies in a wellness beverage, ensuring protein stability in fruit and milk drinks or imparting a creamy and smooth texture to liqueurs, the potential of hydrocolloids is truly astonishing.
These versatile ingredients ensure that your beverages not only taste great but also deliver the perfect mouthfeel and appearance that consumers crave. Join us on a journey through the art and science of beverage stabilisation. Together, we’ll explore the endless horizons of innovation, where every sip is an invitation to savour the magic of stabilisers and texturisers.
Fruit beverages have an enduring global appeal, offering a refreshing and healthy way to quench our thirst. With a variety functional or low sugar options, ensuring the perfect harmony of flavour, texture and stability is crucial to delighting consumers.
Acidified milk drinks commonly refer to a large category of dairy products, typically characterised by milk containing fruit juice or milk directly acidified within a pH range approximately from 3.4 to 4.6. High methoxyl pectin (HM) is well-known for stabilising protein particles in such beverages at low pH (up to 4.2). This special pectin forms a protective layer around protein particles, which helps keeping them dispersed and evenly distributed while preventing the dehydration of the protein during heat treatment. It acts as a colloidal protector, ensuring a smooth texture without the formation of a “sandy” structure. Other texturising solutions based on carboxymethyl cellulose can be used at a pH higher than 4.2.
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