The textural difference between traditional stabilisers (left) and Ticaloid Pro 192 AGD (right) is clear.
TIC Gums has expanded its portfolio of clean-label hydrocolloids with the launch of new stabiliser systems for ready-to-drink, dairy-based protein drinks.
The new Ticaloid Pro 192 AGD and Ticaloid Pro 192 AGD High Viscosity stabilisers address challenges associated with dairy beverage development including age gelation, protein stabilisation and texture needs while still offering manufacturers a clean-label claim.
The Ticaloid Pro 192 stabiliser line emulsifies increased oil loads better than traditional emulsifiers, such as lecithin, in heat processed beverages, which allows manufacturers to expand product formulations with increased levels of nutritional oils beyond what they were able to achieve with lecithin alone.
The range also suppresses age gelation, preventing gel formation during storage and increasing the overall shelf-life of a product, and stabilises dairy-based protein beverages.
Ticaloid Pro 192 AGD yields a low viscosity and delivers desirable mouth coating in refreshing beverages, while Ticaloid Pro 192 AGD High Viscosity increases the viscosity and enhances mouth coating for a thick and indulgent beverage.
“This new product line allows formulators to expand and push beverages into longer shelf-life, higher protein content, and increased fat levels, while maintaining a clean label,” said TIC Gums beverage technology manager Dan Grazaitis. “These were challenges the industry previously faced without many solutions. The Ticaloid Pro 192 line is a real game changer for beverage developers to use in these new, innovative beverages.”
© FoodBev Media Ltd 2017