Fruit juice and juice-based drinks have increasingly been promoted on a health platform. Consumption of these products has been encouraged as an important part of any diet leading to good health. In the quest for longevity and enhanced quality of life, people are consuming greater quantities of vitamins, minerals, and various other nutrients than ever before.
For the beverage formulator, incorporating these components into fruit juices or fruit drinks can be a bit of a challenge. Fortunately, CP Kelco manufactures ingredients that enable the beverage manufacturer to incorporate more components consumers desire, without impacting product flavor or texture.
CP Kelco products serve many functions for juice drinks, including thickening, suspension and stabilization. Hydrocolloids enhance body and mouthfeel in low calorie versions without impacting the flavor of the beverage. When using less than 100% juice, hydrocolloids can build back the body to a full-juice mouthfeel.
CP Kelco ingredients are derived from nature-based, renewable raw materials, and we strive to provide these products with minimal processing or modification. Therefore, most products will support a ‘nature-based’ label claim, and many will support an ‘organic’ label claim.
Whether it’s suspending botanicals and minerals, stabilizing protein in fruit smoothies, or creating refreshing low calorie drinks, CP Kelco offers a portfolio of stabilizers and texturizers to suit the needs of the fruit drink manufacturer.
- KELTROL® Xanthan Gum
KELTROL® Xanthan Gum is a high molecular weight polysaccharide produced by fermentation of Xanthamonas campestris. Process control and rigorous quality standards throughout production guarantee consistent, reliable performance products.
Low pH stability: KELTROL, due to its molecular structure, has excellent pH stability – down to pH 2.7, such that it is very tolerant to the high acid environment of fruit-based systems.
Body and Mouthfeel: KELTROL’s pseudoplastic flow behavior provides high viscosities at low shear rates to help improve suspension and emulsification, yet provides good flow properties when poured. The slight increase in viscosity resulting from very low use levels imparts the sensation of enhanced body, ideal for nectars and sugar-free or reduced sugar juice drinks.
- GENU® Pectin
GENU® Pectins are polysaccharides derived from nature-based occurring structural components in fruits and vegetables. Pectin is well known by consumers and is label friendly. The major commercial raw material source is citrus peel, although CP Kelco also produces pectin derived from sugar beets.
Recovering Mouthfeel/Reducing Sugar: Formulating with GENU pectin is an excellent way to recover mouthfeel when reducing or removing sugar in fruit juice-based beverages. GENU pectin can also be used to build mouthfeel in juice systems with high clarity requirements. At typical beverage use levels, the rheological profile of GENU pectin is similar to sugar solutions. This means that when consumed, a reduced-sugar beverage containing GENU pectin can have a mouthfeel which mimics its full-sugar counterpart. GENU pectin is also perceived as enhancing the fruity flavors in juice drinks.
Protein Protection: Stabilization of protein-containing juice drinks, such as smoothies and other milk-juice combinations, is a perfect fit for HM grades of GENU pectin. These grades are specifically designed to associate with proteins in the pH range of 3.8 – 4.2, and protect the proteins from aggregation in low pH environment, even during heat treatment.
- KELCOGEL® Gellan Gum
KELCOGEL® Gellan Gum is a polysaccharide produced by fermentation of a pure culture of Sphingomonas elodea. This multi-functional hydrocolloid is used at extremely low use levels in a wide variety of beverages that require suspension.
Fluid Gel Network: KELCOGEL offers unique suspension properties in juice drinks via the formation of a uniquely functioning fluid gel network.
This network, consisting of a low concentration of weakly associated molecules, is extremely pseudoplastic. At rest, the fluid gel has a very high apparent viscosity resulting in excellent suspension of insoluble ingredients such as minerals and fruit pulp. Because of the weak molecular associations, the network is easily disrupted upon agitation, resulting in a low viscosity, refreshing juice drink with uniform mineral and pulp suspension.
- CEKOL® Cellulose Gum
CEKOL® Cellulose Gum is a highly purified cold water-soluble polymer derived from cellulose. CEKOL’s main function is the ability to impart viscosity to aqueous solutions. CEKOL cellulose gum is produced in a wide range of viscosity grades, with resulting flow properties ranging from almost Newtonian to pseudoplastic. Depending on the grade, CEKOL can have either thixotropic or non-thixotropic rheology.
Whether simple body is needed or a thicker mouthfeel is part of the product identity, CEKOL is the perfect choice.
- SIMPLESSE® Microparticulated Whey Protein Concentrate
SIMPLESSE® Microparticulated Whey Protein Concentrate is a patented ingredient made from whey protein concentrate. The whey protein concentrate undergoes a unique microparticulation process, resulting in uniform protein particles with an average diameter of 1 micron. The microparticulation process denatures the protein to impart a decreased tendency to aggregate and gel upon heating.
Additional Protein Source: SIMPLESSE is a nature-based dairy ingredient and contains 53% protein. It can be used as a high quality protein source and adds a pleasant dairy note to juice-containing beverages.
Opacity: Due to the consistency and size of the microparticles, SIMPLESSE behaves similarly to emulsified oil droplets in terms of light scattering. This characteristic allow SIMPLESSE to be used in juice drinks as a nature-based clouding agent and opacifier.
Please contact a CP Kelco representative for more details.