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Beverages

In the ever-evolving world of beverages, stabilisers play a pivotal role, opening doors to endless possibilities. Whether it’s enhancing body in a low sugar drink, suspending fruit and veggies in a wellness beverage, ensuring protein stability in fruit and milk drinks or imparting a creamy and smooth texture to liqueurs, the potential of hydrocolloids is truly astonishing.
These versatile ingredients ensure that your beverages not only taste great but also deliver the perfect mouthfeel and appearance that consumers crave. Join us on a journey through the art and science of beverage stabilisation.
Together, we’ll explore the endless horizons of innovation, where every sip is an invitation to savour the magic of stabilisers and texturisers.

Fruit beverages

Fruit beverages have an enduring global appeal, offering a refreshing and healthy way to quench our thirst. With a variety functional or low sugar options, ensuring the perfect harmony of flavour, texture and stability is crucial to delighting consumers.

As the beverage industry continues to innovate, encompassing everything from health focused beverages rich in fibers, omega-3s, vitamins and minerals to low-calorie options that emphasise natural ingredients without sacrificing taste and refreshment, as well as beverages featuring real fruit and vegetable pieces, these hydrocolloids will continue to be indispensable in the pursuit of the perfect fruit beverage. In the world of fruit beverages, hydrocolloids like pectin, tara gum, xanthan gum and carboxymethyl cellulose play a key role in preserving freshness, taste, texture and visual appeal of these drinks, from the moment they’re bottled to the moment they’re enjoyed. For a clean label formulation, citrus fiber is the most fitting solution.

Milk drinks​

The market for milk based beverages has seen a surge in health-focused products with probiotics and functional ingredients. The rise of plant-based alternatives, flavour innovations and sustainability concerns are prominent trends.

Acidified milk drinks commonly refer to a large category of dairy products, typically characterised by milk containing fruit juice or milk directly acidified within a pH range approximately from 3.4 to 4.6. High methoxyl pectin (HM) is well-known for stabilising protein particles in such beverages at low pH (up to 4.2). This special pectin forms a protective layer around protein particles, which helps keeping them dispersed and evenly distributed while preventing the dehydration of the protein during heat treatment. It acts as a colloidal protector, ensuring a smooth texture without the formation of a “sandy” structure. Other texturising solutions based on carboxymethyl cellulose can be used at a pH higher than 4.2.

Neutral milk-based beverages are drinks made primarily from milk, characterised by their mild and subtle flavor profile. To enhance their texture and mouthfeel while avoiding fat separation, these formulations often incorporate common texturisers such as carrageenan and xanthan gum. Thanks to their robust stability during the homogenisation and sterilisation processes, these hydrocolloids play a pivotal role in preserving the neutral taste of milk, thereby exalting the flavour of other ingredients like chocolate and coffee.

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