Seeking stability in beverage applications

 In Food Business News, Press

CHICAGO — Not only do we eat with our eyes, as the saying goes, we also drink with them. This is why many beverages include ingredients that stabilize the system by keeping additives ranging from colors and flavors to vitamins and minerals to fiber and protein in suspension.
“Stabilizers can also enhance the mouthfeel of reduced-sugar beverages, which is a growing area of innovation,” said Brian Surratt, project manager, Cargill Texturizing Solutions, Minneapolis.
Joe Farinella, vice-president of research and development with Imbibe, Niles, Ill., said, “There are a number of reasons a beverage would need to be stabilized. I’d group them into four camps: physical, micro, flavor and appearance. The tools to use vary depending on the attribute you’re trying to stabilize as well as the specifics of the formulation.”
Most formulators agree the greatest stabilizing challenge is with high-protein drinks. This includes beverages designed to refuel, replenish, rehydrate, satiate and nourish.

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