Whenever consumers make Jell-O, thicken gravy or add corn starch to a pie filling, they knowingly or unknowingly are using hydrocolloids to thicken their products and give them a desired consistency. As health-and-wellness trends impact new product development, beverage formulators increasingly are using these ingredients to give consumers the clean label, nutrient-enriched beverages they seek, experts say.
Additionally, hydrocolloids can boost soluble dietary fiber, improve the mouthfeel of juices and juice smoothies and can extend a beverage’s shelf life by keeping solid ingredients in suspension so they don’t settle at the bottom, according to experts.