The paper presents a novel ingredient solution, Purity Gum Ultra emulsifier, to deliver both flavour (or colour) and turbidity effectively, allowing beverage manufacturers to maximise oil load and minimise water usage in emulsion concentrates for significant savings.
Purity Gum Ultra emulsifier is capable of doubling the oil load over conventional emulsifiers, which in turn doubles the manufacturing volume that can be produced from the same amount of raw materials, reducing processing costs, according to the company.
This specialty starch also reduces water by up to 54% in emulsion concentrate, which has the potential to for manufacturers to saves shipping and inventory costs, and reducing their carbon footprint.
Afaf Makarious, global technical lead for beverage emulsion with Ingredion, said: “A main limitation of traditional emulsifiers in stabilising higher oil loads is that higher oil loads require a higher amount of emulsifiers, which causes too high of a viscosity in processing. As a result, typical oil loads for beverage emulsions are less than 15% to avoid processing issues.
We developed, through patented technology, Purity Gum Ultra emulsifier to deliver four times the emulsifying power of traditional beverage emulsifiers. Using standard industry data, we have estimated production, warehousing and shipping cost savings of approximately $500,000 per 1 billion litres of finished beverage.”
Source: Ingredion
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