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Whether you’re creating a clear or opaque beverage or developing a new powdered beverage, Cargill’s n-OSA starches will help bring your next innovation to life.

Today’s consumer trends present new opportunities for beverage manufacturers. With consumers seeking more appealing, refreshing and novel-tasting beverages, the pressure is on to respond with more adventurous flavours as palates become open to bolder flavours.

The challenge is that many beverage formulations contain oil-based ingredients such as flavours, colours and vitamins that do not naturally mix with water. Without the right emulsification system, beverages can experience oil separation and ring formation, inconsistent appearance and texture, reduced flavour performance over shelf-life and quality and stability challenges in production and storage.

Cargill’s emulsification portfolio of C*EmCap and EmulTru n-OSA starches (speciality modified starches) are designed to stabilise flavour emulsions by helping oil-based ingredients remain evenly dispersed throughout the beverage. Their unique functionality enables water and oil to work together, creating beverages that stay stable and visually appealing over time.

An innovative approach

Cargill’s patented process revolutionises flavour production by eliminating the traditional 'washing with alcohol' method. When it comes to creating transparent citrus beverage flavour emulsions, this innovative approach serves as an alternative to the time consuming, solvent-dependent and unreliable washing process for citrus oil deterpenation. By removing the need for alcohol, it not only simplifies production, making it safer and suitable for Halal claims, but also opens the door to new and unique flavours. But this technology is also suitable for opaque beverages.

Cargill's flavour emulsification solutions can help bring your next beverage innovation to life:

• Opaque beverages: Deliver a rich, juice-like appearance with robust flavour.

• Transparent beverages: Offer a clear, refreshing look with delightful taste.

Deliver powders bursting with flavour and functionality

C*EmCap and EmulTru speciality modified starches are also suitable for beverage powders, where consumers expect beverages and powders that deliver great taste, functionality and convenience. At the same time, manufacturers face increasing challenges protecting sensitive flavours and active ingredients during processing and throughout shelf-life.

Flavour encapsulation through spray drying helps convert liquid flavours and oils into stable powders, improving protection against oxidation, moisture and flavour loss while ensuring excellent performance in the final application avoiding stickiness, poor flowability and processing inefficiencies.

Cargill’s encapsulation solutions combine n-OSA starches (C*EmCap and EmulTru), maltodextrins and dried glucose syrups to create robust carrier systems that help customers develop flavourful, shelf-stable and easy-to-process beverage powders.

Whether you’re developing beverage powders, functional nutrition products or flavour systems, Cargill can help you improve flavour retention, protect sensitive ingredients and create powders that perform throughout shelf-life.

Let Cargill’s n-OSA starch solutions work for you

Discover how C*EmCap and EmulTru n-OSA starch solutions will support you in delivering beverages bursting with flavour and functionality, or help you create stable, flavourful beverage powders that perform throughout processing, storage and consumption.