Shifting consumer preference for healthier products, new labeling laws, and sugar taxes all have contributed to making the reformulation of reduce sugar a top priority. While the demand to lower or even eliminate sugar is clear, developing formulas that meet consumer expectations is not.
Learn more about our unparalleled innovation and expertise in replacing sugar without comprising on mouthfeel, texture or taste. We offer a broad portfolio of nature-based ingredients that working alone, or in combination, enable formulators to mimic the mouthfeel and texture of a full-sugar beverage without a bitter aftertaste. Our application scientists offer years of research, development and application knowledge to reach sugar reduction targets with all the desired sensory and taste profiles expected of a quality product. Let us help you rethink existing or develop new recipes with optimal market appeal.
GENU® Pectin is a preferred choice to reduce sugar and recover mouthfeel in fruit-based beverages. This well-known product is derived from nature-based occurring structural components in fruits and vegetables. GENU Pectin provides body and mouthfeel in fruit juice products when used at levels of around 0.2%. When consumed, a reduced-sugar beverage containing GENU Pectin can have a mouthfeel which mimics its full-sugar counterpart as well as an enhanced fruity flavor.
KELCOGEL® Gellan Gum offers unique suspension properties in drinks via the formation of a fluid gel network. This extremely pseudoplastic network consists of a low concentration of weakly associated molecules. At rest, KELCOGEL Gellan Gum provides a weak gel structure, resulting in excellent suspension of insoluble ingredients such as minerals, fruit pulp and eye-catching inclusions. Due to the weak molecular associations, the structure is easily disrupted upon agitation, resulting in low viscosity when pouring the drink and a completely natural sensation when it’s consumed.
KELTROL® Xanthan Gum has a highly pseudoplastic flow behavior that provides high viscosities at low shear rates to help improve suspension, while still providing good flow properties when poured. The slight increase in viscosity imparts the sensation of enhanced body which is ideal for cordials and sugar-free or reduced sugar juice drinks. Due to its molecular structure, KELTROL Xanthan Gum has excellent pH stability, down to pH 2.7 that allows high tolerance to the high-acid environment of fruit-based system.
CEKOL® Cellulose Gum is a cold-water soluble polymer which imparts viscosity to aqueous solutions. Produced in a wide range of viscosity grades, CEKOL Cellulose Gum can produce a flow that ranges from thin, almost Newtonian when simple body is desired, to higher pseudoplastic viscosity that produces a thicker mouthfeel, such as mango or guava drinks.