Hydrocolloids provide solutions for new formulations
February 13, 2012
As beverage-makers dream up new formulations to address the gamut of consumer requests, such as natural, diet, functional or indulgent products, new recipes often can spur the need for new solutions from ingredient suppliers. In response, hydrocolloid manufacturers have developed portfolios of binding ingredients that are able to perform in new applications.
Use of starches in flavor and cloud emulsions is increasing due to the price volatility of the gum market, says Adrienne Stucky, associate food scientist at Tate & Lyle. Starches are becoming increasingly popular as a cost-effective replacement for gum Arabic in flavored oil emulsions, she says.
