As the popularity of high-protein and reduced-sugar beverages continues to grow, formulators look for new ways to perfect the process while maintaining the texture, mouthfeel and taste of their products. This equates to an increased focus on hydrocolloids, the additives commonly found in many low-calorie foods that help improve viscosity and stability.
"Some of the biggest trends in beverage formulation involve high protein and sugar reduction; hydrocolloids make both of these beverage segments possible," says Wen J. Shieh, Ph.D., technical leader for fruit, beverage and confections at Cargill Texturizing Solutions, Minneapolis. "In protein beverages, hydrocolloids are vital to protein stabilization. With the right hydrocolloid ingredients, we can prevent proteins from breaking down and keep them in solution throughout the beverage’s shelf life.