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. In beverag- At the moment, gum acacia is con- processing challenges and stabil- uniform protein particle. This will es, sugar not only sweetens, it also sidered a fiber in the EU, but it is ity. Tastes are also changing. Mil- help with stability and is especial- provides some mouthfeel. When not yet on the FDA-approved fib- lennials and Gen Z are populariz- ly relevant for plant-based protein sugar is removed from carbonated er list. Small amounts of xanthan ing “mocktails,” mixed drinks that juice beverages. To do this, hydrate soft drinks, the beverage becomes gum or CMC are good choices to do not contain alcohol but have plant-based proteins by homogeniz- watery. Small amounts of hydro- create a light mouthfeel in the re- exotic flavors and textures typical- ing them. This step makes the pro- colloids work well to improve the duced-sugar dry mix. The agglom- ly found in cocktails. tein particles small and uniform and lack of mouthfeel. There are sev- erated form of these hydrocolloids Boba or bubble milk teas are also also roughs up the surface of the eral that work well; xanthan gum, are recommended as these often do becoming more popular as Asian protein particle, allowing for bet- CMC, and MCC at very low use lev- not contain enough other ingredi- flavors and textures become more ter contact with the stabilizing hy- els (0.03%–0.06% wt/vol) will add a ents for the 10:1 ratio recommend- mainstream in the West. Tradition- drocolloid. The next tip is to blend subtle amount of viscosity to sugar- ed for good hydration. ally, boba beads are made with tap- the hydrocolloid into the hydrated free soft drinks. Sugar reduction is ioca starch. But, different textures protein as close to room temper- also an opportunity to fortify with Stabilizing Cocktails can be achieved with different hy- ature as possible. Finally, add the fiber. There are many soluble fib- With bars and pubs closed in many drocolloids. The exploding boba is juice and adjust the pH to 3.0–3.5 er options to incorporate, some of parts of the world, consumers are made with sodium alginate. A soft- with a citric acid solution, again, at which have a naturalness. creating and enjoying cocktails from ly gelled multicolored boba can be room temperature. The product can home. The presence of alcohol pre- made with gellan gum. Jelly piec- then be homogenized, pasteurized, Reducing Sugar in Juice sents a challenge to many hydrocol- es created with agar can also offer and packed following USDA guide- To reduce sugar in fruit juice-based loids. Biogums such as xanthan or other textures to beverages. lines for low pH juices. beverages, it is necessary to reduce gellan gum, carrageenan, and many The biggest challenge to these the amount of actual fruit juice used. others are insoluble in concentrat- becoming a reality is processing. Non-Protein Pectin can replace the body lost ed alcohol. They are processed by Multi-colored boba balls need to Low pH Beverages when removing some juice con- precipitation with isopropyl alco- use oil-soluble colors that won’t The beverages in this category in- tent to reduce sugar and total cal- hol. However, most cocktails have bleed into the surrounding bever- clude carbonated soft drinks, fruit ories in RTD juices. Dry mix fruit low enough concentrations that age. Turmeric, beta carotene and juices, and fruit-flavored drinks beverages are more popular outside many hydrocolloids will function. annatto work fairly well. the US. They are available in a wide A simple rule of thumb is the alco- Finally, hydrocolloids are being variety of flavors and many contain hol content should be 30% or lower. looked at as a possible solution to gum acacia (senegal type) as a flavor packaging waste. Sodium alginate carrier. Gum acacia (seyal type), by Beer & Liqueurs can be used to create a film around contrast, is a good choice for fiber While not commonly used in the water for a novel bottle-free delivery fortification, in the EU, and a nat- US, globally, propylene glycol alg- system. The film, made by setting sodium alginate in calcium is edible Minute Maid Soft Frozen Orangeade and biodegradable. Hydrocolloids can provide a world of textures and even packaging to beverages. They This frozen product contains pectin and guar gum to give the product are limited only by the imagination the slushy mouthfeel when frozen. This slushy product would be a t great cocktail base as well. and consumer acceptance. Nesha Zalesny is co-author Ingredients: of The Quarterly Review of Food Micron filtered water, sweeteners (sugar, corn syrup), concentrated or- Hydrocolloids, an in-depth ange juice, maltodextrin, less than 1% of: natural flavors, pectin, guar analysis on hydrocolloids, gum, citric acid (provides tartness), annatto and turmeric (for color). produced by IMR International since 1991.

50 THE WORLD OF FOOD INGREDIENTS MARCH 2021