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Texturizing Beverages for Stability and Mouthfeel

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Texturizing Beverages for Stability and Mouthfeel acidic, and UHT temperatures are HYDROCOLLOIDS IN DRINKS harsh. Protein protection by buffer- ing the pH is crucial. A pH range of 6.7–7.0 is recommended. For retort- processed lattes, switch to HM pectin Texturizing Beverages for for its protein-protective properties. Texturizing High-Protein Stability and Mouthfeel Sports Drinks Gyms have been closed for many months during the pandemic. How- A short guide to hydrocolloid formulation in protein ever, protein-fortified beverages used by bodybuilders remain popular as drinks, lattes, soft drinks, and alcoholic offerings. convenient meal replacements. The diet industry has wisely repositioned by Nesha Zalesny meal replacement shakes as protein- fortified beverages, choosing to ac- centuate the positive (protein con- he beverage industry is a world chocolate milk benefit from the ad- suspend plant-based protein or co- tent and low carb) rather than focus unto itself within the food in- dition of a stabilizer. The hydrocol- coa particles throughout the prod- on the negative (meal replacement dustry. It is highly fragment- loid of choice for both is carrageenan. uct’s shelf life. Gellan gum on its own and diet). These beverages benefit Ted with multiple categories, an in- has an extremely clean mouthfeel from a systems approach. credible number of producers and Stabilizing Cream so many manufacturers are choos- If casein is present, a suspending consumers. Beverages come in a with Carrageenan ing to add a small amount of a ga- hydrocolloid such as carrageenan is wide variety of textures, flavors, and Carrageenan works synergistical- lactomannan, such as locust bean used. High acyl gellan gum is the in- functionalities. Shoppers can choose ly with casein to form a three-di- gum (carob bean gum), guar gum, gredient of choice for plant-based products that fit within their pref- mensional network that physically or tara gum, to modify the mouth- proteins. Microcrystalline cellulose erences and lifestyles. Whether ke- separates fat globules, thereby sta- feel of the beverage. The use level for and carboxymethylcellulose (MCC/ to-friendly, vegan, paleo, or other— bilizing high products high in milk gellan gum is 0.028%–0.032% and CMC) are often also used. there’s a drink for that. fat. By the same token, the casein- for the galactomannans is 0.1% or The colloidal cellulose modifies Of course, each of these catego- carrageenan network keeps cocoa less. The senegal type of gum aca- ries has its own technological chal- particles in suspension by slowing cia can be used to emulsify added lenges for stabilizing ingredients and settling. The use level of carrageen- fat in these systems. providing the desired texture. This an in dairy milk beverages is very article will focus on tips and tricks low, it will be in the 0.018%–0.025% Latte Perfection for stabilizing and texturizing bev- range. For thicker chocolate milk or Latte-type products can contain ei- erages. When considering what hy- milkshakes, microcrystalline cellu- ther dairy or a plant-based alterna- drocolloid to use for stabilization, it lose, guar, tara, or locust bean gum tive plus coffee and flavor. They can is helpful to classify beverages by al- (carob) are often added to provide be produced using high-temperature/ cohol content, pH, and protein con- a more decadent mouthfeel. short-time pasteurization (HTST), tent. Other major factors are pro- ultra high-temperature processing cessing conditions and shelf life. A (UHT), or retort processing. Lattes large part of the nonalcoholic mar- Gellan Gum for Non-Dairy should have a light creamy texture ket is water, which is not stabilized, Plant-based milk alternatives do not regardless of the “milk” coming from and therefore outside the scope of contain casein, so carrageenan is not dairy or plants. this article. the first choice for these beverages. To achieve this, UHT processors Carrageenan can be used, but with- have turned to high acyl gellan gum Neutral pH Beverages out the synergistic effect of casein, for suspension, with a galactoman- with Protein the use level is higher at 0.03-0.05%. nan such as locust bean, tara, or guar Dairy and plant-based milk alterna- A better choice may be high acyl gel- gum to add some mouthfeel. UHT tives fall within this category. These lan gum. Gellan gum provides the processing of latte-type products beverages have a neutral pH and suspension properties necessary to can be problematic. Coffee itself is contain varying amounts of pro- tein. Generally, dairy milk is not sta- Starbucks Non-Dairy Almond & Oat Milk Caramel Macchiato bilized. Milk proteins and fat glob- ules are generally less than 1 micron, A neutral pH protein beverage, this Starbucks product is stabilized which means they will remain in sus- with gellan gum for protein suspension and guar gum. Notice the pension for the shelf life of the milk. addition of potassium citrate and baking soda for buffering the pH. Cream and chocolate milk contain Buffering is essential for UHT processed coffee products. either milk fat that will agglomer- Ingredients: ate and float to the top over time or Almond milk (water, almonds), oat milk (water, oat flour), sugar, co- cocoa particles that are larger than 1 conut oil, pea protein, natural flavor, potassium citrate, baking soda, micron, which will settle to the bot- gellan gum, guar gum (from the guar plant). tom of the beverage. Both cream and 48 THE WORLD OF FOOD INGREDIENTS MARCH 2021 Nestlé Coffee Mate Oatmeal Crème Pie Creamer This creamer is a neutral pH protein beverage. It is stabilized with carrageenan for protein suspension and colloidal microcrystalline cellulose (cellulose gel, cellulose gum), which assists with process tolerance and mouthfeel. Ingredients: Water, sugar, vegetable oil (high oleic soybean and/or high oleic can- ola), and less than 2% of micellar sodium caseinate (a milk derivative), mono-and diglycerides, dipotassium phosphate, natural and artificial flavor, cellulose gel, cellulose gum, carrageenan, salt. es, these dry mixes contain a small amount of carrageenan for protein stabilization during spray drying, and CMC, guar, or xanthan gum for mouthfeel. The selected hydr- ocolloid needs to be a rapidly hy- drating type, either a very fine mesh product or an agglomerated prod- uct depending on the concentration of the other ingredients. A good rule of thumb is a 10 to 1 ratio. There should be 10 parts of the other ingredients to 1 part gum for the best chance of hydration of the hydrocolloid. Most protein pow- ders do contain a sufficient amount of other ingredients to meet this re- quirement. Low pH Beverages with Protein One of the hottest growing trends within the food industry is probi- otics or fermented foods. Ferment- ed beverages such as drinkable yo- mouthfeel and stabilizes the suspen- gurts and kefir are considered low sion over time. It is especially use- pH, protein-containing beverages. ful in low-fat or non-fat beverages, These can be made with dairy or as it mimics the feel of cream in the plant bases. The struggle most plant- mouth. These high-protein products based products face is offering prod- are most often UHT-processed and ucts with a similar protein content as are shelf-stable. Use levels for carra- dairy-based products. Plant-based geenan will be similar to chocolate proteins such as pea have very dis- milk (0.018%–0.025%) if milk pro- tinct flavor profiles that are not -en teins are used. Gellan gum will also hanced by fermentation. A possible be the same at 0.028%–0.035%. MCC solution may be a blend of several will be approximately 0.3%. Again, different plant-based proteins such protein protection for UHT pro- pea, lupin, and soy to improve fla- cessing in these beverages is crucial. vor. Whatever the protein source, is dairy or plant-based, it can be stabi- High-Protein Mixes lized with HM pectin or MCC and/ Dry mix instant cocoa or protein or CMC. Another great option is cit- shakes are designed to be consumed rus fiber, which contains HM pec- quickly. These products simply tin native to the citrus peel. need some added viscosity to aid in temporary protein suspension Protein-Fortified Juice and mouthfeel. Gum acacia (sene- Hybrid fruit juice products such gal type) is often used to deliver any as protein-fortified juice appeal to added fats in these systems. Senegal consumers seeking to support their type acacia is the emulsifying grade health. These directly acidified pro- that is used for the delivery of liq- tein beverages are also stabilized with uid fats in dry form. In many cas- HM pectin, MCC, and/or CMC or MARCH 2021 THE WORLD OF FOOD INGREDIENTS 49 inate (PGA) is used as a foam sta- bilizer in beer. PGA reduces inter- facial tension of the beer, which helps with air incorporation while pouring. Bailey’s Irish Cream is sta- bilized with gum acacia. The sene- gal type, which is the emulsifying grade, keeps the fat in the “cream” from agglomerating and floating to the surface of the bottle. Gum aca- cia is one of the few hydrocolloids › UHT processing of latte-type that does not have solubility issues products can be problematic due with alcohol. to acidity. Protein protection by buffering the pH is crucial. Future Products that Pop There are so many nutritional and soy fiber. (belly washes). Concerns over the ural mouthfeel. functional ingredients that can be There are a few tips for produc- expanding waistlines of consumers offered in a variety of textured bev- ing these beverages successfully. have led to global efforts to reduce Gum Acacia Regulation erages. The only constraints are The first tip is to start with a small sugar consumption.
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