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drinkworld Technology + Marketing 2/2021

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Ingredients Expanding

Ingredients Expanding Nutrition Delivery with Beverages From flavored milks to plant based yoghurt drinks to a favorite cocktail, there are thousands of beverages available to consumers and the plethora of options continues to grow. One thing many of them have in common is the need for stabilization and texture which hydrocolloids provide. Whether it is suspending cocoa or protein, or adding a small amount of body to a reduced sugar beverage, hydrocolloids improve the quality and drinkability of beverages. This article will cover a few of the most popular solutions to difficult problems. Cocoa or Protein Particles Most of the milk sold around the globe is homogenized and pasteurized or sterilized. The homogenization process ensures equal dispersion of fat if present It also ensures even dispersion of protein particles which are at or below 1μ in size. Even these tiny particles, however, will settle out eventually, but, generally, the milk will be spoil before this ever happens. Plant based protein, or milks with particles like cocoa have larger particles. The larger the particles, the more quickly they will settle in the bottom of the can or bottle unless the viscosity of beverage is raised. The trick is to increase the viscosity while not changing the refreshing mouthfeel. Which hydrocolloids are up to the task? For milk systems, carrageenan is a top choice. This is because carrageenan is synergistic with milk proteins. At very low concentrations (0,018%-0,025%), carrageenan forms a 3D network that suspends cocoa while the beverage is at rest. The bonds between carrageenan and milk proteins are weak enough that they will dissipate when drinking giving a light refreshing texture. Because of the protein synergism, carrageenan works best with non-diluted milk such as chocolate milk and many ready-toserve latte products. It will function in plant-based beverages and dilute milks, but the use level will need to be increased. Even at increased use levels, carrageenan is an economical choice. 16

Ingredients Another option that has found a niche within the plant-based beverage market is gellan gum. Gellan gum (high acyl type) forms a fluid-gel network independent of protein content or source. A fluid-gel is practically gelled while sitting on the shelf, but it becomes fluid under the slight shear created by drinking. It is an ideal choice for plant based beverages. Again, use level is very low, usually at around 0,03%-0,035% of gellan gum. It has a very clean mouthfeel. In fact, it is so clean, many manufacturers choose to add a galactomannan such as locust bean gum, guar or tara gum to provide a slight creaminess and add body to the beverage. These galactomannans will also be used at low concentrations; generally less than 0.1%. Of these choices, guar is the most economical even if used at higher addition rates. This is true particularly in the high price current situation for LBG and tara. This system also works well with coffee beverages. If UHT processing is used, a key to remember is to buffer the system well. The pH should never drop below 6.6 for a stable beverage. Drinking yoghurts, ambient or otherwise Carrageenan works well with neutral pH beverages like chocolate milk, but which hydrocolloids are best for low pH drinks like drinkable yoghurt or protein enriched juices? For protein enriched juices, pectin (HM) and CMC are very effective. Both pectin and CMC associate with the protein in low pH conditions to protect it. The hydrocolloid wraps around the protein molecule and keeps the protein micelles from associating with one another. This prevents bridging and flocculation of the protein which would result in a powdery, unpleasant mouthfeel and destabilization of the beverage. Without stabilization, the protein would end up a sludge on the bottom of the bottle with clear fluid on the top. UHT processing of these proteins can be especially harsh in low pH conditions. Pectin is most useful at the lower end of the pH spectrum for protein fortified fruit juice, at pH 3.6-4.2. For drinking yoghurts at higher pH, 4.2 to 4.8, gellan gum (HA type) may be a better choice. Across Asia, drinkable yoghurts are UHT processed and usually enjoyed at ambient temperature. These beverages do not contain live active cultures, but remain an excellent source of protein. Functional sugar reduction Sugar reduction has been a global focus for several years now as obesity rates have increased along with the health issues that come from expanding waistlines. There are a few issues associated with removal of sugar from juice beverages. The first, of course, is loss of sweetness. This can be overcome with the use of high intensity sweeteners from aspartame to Stevia. The second, less well recognized, issue is loss of body or mouthfeel. The mouth is an incredibly sensitive instrument capable of noticing very minute differences in viscosity. The loss of body can take a beverage from satisfying and flavorful to watery and weak with a single sip. Hydrocolloids offer a variety of solutions. For reduced sugar fruit juices, pectin (a viscosity building HM type) offers a very natural body to the juice. Very low levels (~0,04%) of xanthan gum may be a good solution. Another option is gum acacia which can also double in European markets as an added fiber to the beverage (gum acacia is, surprisingly, not currently recognized as a fiber in the US). Fiber fortification is not only helpful for reducing sugar, fiber has its own halo effect on the finished beverage. While most hydrocolloids are non-digestible and are considered a fiber, most are not used at levels high enough to add much to the drinkworld Technology + Marketing · June 2021 17

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