Food and beverage manufacturers have long turned to hydrocolloids such as starch, xanthan gum, carrageenan, guar gum and pectin to control functional properties, help maintain safety and freshness, and improve nutritional value, taste, texture and appearance. A surge in ketogenic diets and sugar-reduction is impacting demand for hydrocolloids, which help improve mouthfeel and enhance the quality and functionality of low-sugar, low-carb beverages.
“Consumers have always gravitated toward diets that help [them] quickly lose weight, and the keto diet’s promotion of high-fat foods strong in flavor contributes to its wide popularity,” says Brendan Scott, food scientist in food systems at Westchester, Ill.-based Ingredion Inc. “In addition, now more than ever, consumers are monitoring the nutritional labels of products they purchase and are wary of the health effects of excess sugar in their diet.”