Imbibe will be closed on October 3, 4, 17, 18, 25, and 26. Please expect delays in responses during this time.

Seeking stability in beverage applications

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.

Read the full article on Food Business News.

Keep Reading:

Pea Protein Taste & Texture Woes? Imbibe’s NonSense Maskers Offer Relief!

To overcome pea protein challenges, Imbibe has launched a Pea Protein masker in powder and liquid form (NonSense P-1 & NonSense LP-1, respectively).
READ MORE

Imbibe Develops Pea Protein Masker

Imbibe has developed the NonSense Pea Protein Masker, an ingredient that may be used to mask the off-flavor notes associated with pea protein.
READ MORE

Flavor Drop: English Toffee & Strawberry Basil

Strawberry Basil, a marriage of sweet and savory, has emerged as a trend in the food and beverage industry. Toffee, a confectionary classic, is experiencing a resurgence in popularity.
READ MORE