New potential for hydrocolloid innovations
02 Aug 2017 | CP Kelco
Of the IFC Food Expo in Las Vegas and I'm here with Wanda Yurlina from CP Kelco.
And Wanda, can you tell me about some of the potential for stabilizers and how they can be used?
Like one trend, for example, is towards protein products.
We're definitely seeing a lot of high protein beverages this year and a lot of demand from customers to formulate a whole range of different high protein products.
So not only are we seeing customers working with the traditional dairy proteins, but we're starting to see more folks working with things like pea protein.
So one of the great things about our gel and gum-based systems is they have an amazing power to create suspension in all kinds of.
Different Systems, so all the way from a water-based system like this where we're suspending jelled beads to a neutral pH protein beverage where we're suspending the insoluble proteins, we're suspending the calcium that's used for fortification in the products, and we're also suspending the cocoa that's used in those types of products, and it's an amazing network to create stream suspension with very low viscosity.
What are some of the challenges involved in formulating with these types of ingredients?
So some of the challenges with these types of formulations, you can imagine that if you have calcium going into a protein beverage that's in an aseptic brick for a 6 to 12 months shelf life, if we don't suspend that calcium in the formulation, we'll actually see the calcium settle out, pack in the creases in the bottom of the carton, and the consumer will never be able to shake those in, so they'll actually eat the calcium that you've intended for them to so that they're getting a.
Nutritionally fortified beverage.
So one of the beauties with being able to suspend these very difficult to spend systems in low viscosity is you can actually deliver the nutritional claims that you're making.
What are some of the other platforms you're looking at, for example, sugar reduction, I think is one area we're doing a lot with sugar reduction as.
Gums have been used for many, many years to kind of tweak the viscosity in beverages, which impacts how all of the flavors come across in the system.
So you change the.
Viscosity, the impact that you get from high intensity sweeteners or from acids or from different components of the flavor come across very differently just with small changes in viscosity.
So we're seeing a lot of interest as the industry moves towards lower sugar products with delivering products that have the mouthfeel, the flavor impact that consumers are expecting from a reduced sugar product.
Thank you.
Thanks, Robin.
