The GM Free and Reduced Sugar Trends
02 Aug 2016 | CP Kelco
Hydrocolloids, such as pectin, cellulose gum, xanthan gum and gellan gum, offer formulators the opportunity to formulate a low-sugar beverage that better represents full sugar products. These biopolymer products enhance mouthfeel, make the flavour more pleasant and reduce the aftertaste of high intensity sweeteners. CP Kelco has conducted laboratory tests to determine how hydrocolloids affect both rheological and sensory measures in beverages. These tests have shown conclusively that viscosity and density are integral parameters influencing the oral sensations of body and mouthfeel and that these parameters can be manipulated to achieve a desired outcome.
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