Neutral pH Drinks (Milk, Dairy, Soy)
Producers are leveraging dairy and soy milks’ existing healthy image and fortifying these beverages to create consumer appeal on shelf, with bone health (added insoluble calcium and vitamin D) and heart health (added Omega-3 fatty acids) being important recent trends. In addition, protein based beverage producers continue to concentrate on creating Low/No Fat and Reduced/Low/No Sugar alternatives with premium eating qualities to attract the discerning health-conscious consumer.
Getting all these consumer demands satisfied is challenging for the beverage formulator. Formulating stable milk and soy beverages with neutral pH with a refreshing mouthfeel and acceptable flavor profiles presents technical hurdles, for sure, and these technical hurdles can be exasperated if the beverages are fortified with insoluble particulates.
…But Not to Worry. Hydrocolloids to the Rescue.
CP Kelco is the perfect partner for this beverage category. With world-class application knowledge and the most extensive portfolio of ingredients, customers can produce high-quality neutral pH protein beverages with a variety of drinking profiles, that are stable across the shelf-life of the product.
CP Kelco products serve several functions in neutral pH protein beverages, including stabilization, suspension and thickening. Hydrocolloids make it possible to produce consumer appealing neutral pH protein beverages with a consistent and uniform quality and nutrient delivery.
CP Kelco’s 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.
When it comes to stabilizing protein, suspension of insoluble particulates, or dialing-in the desired mouthfeel, CP Kelco offers a broad portfolio of stabilizers and texturizers to satisfy the consumer needs and requirement of the beverage producer.
- GENU® Carrageenan
GENU® Carrageenan products are a family of polysaccharides extracted from select species of red seaweed – Rhodophyceae. There are three basic carrageenan structures: Kappa, Iota, and Lambda. These structures are found in varying amounts depending on the seaweed species, and through careful seaweed selection and processing, a variety of functionalities can be achieved in neutral pH beverages.
Interact with Milk Casein: CP Kelco’s GENULACTA® carrageenans are designed to interact with milk casein to provide uniform suspension of cocoa and minimize fat creaming in chocolate milk at very low use levels. They can also be effective in adding mouthfeel, and are suitable for use in UHT, HTST, and batch pastuerization processes.
Effective in Soy and Coffee Milks: GENUVISCO® Carrageenans are used in soymilks to prevent fat creaming and minimize protein settling. In coffee-milk beverages where the pH is often in the 6.3-6.6 range, GENUVISCO carrageenan can protect against protein aggregation during heat treatment to maintain a smooth, consistent mouthfeel.
Manipulating Mouthfeel: By using the appropriate GENU® Carrageenan, the formulator can create beverage textures ranging from light and free-flowing, to rich and indulgent.
- KELCOGEL® Gellan Gum
KELCOGEL® Gellan Gum is a polysaccharide produced by fermentation of Sphingomonas elodea culture. The composition and structure of native gellan gum produced by commercial fermentation is identical to the nature-based occurring polysaccharide formed by Sphingomonas elodea on plants of lilli-pad varieties.
This multi-functional hydrocolloid can be used at extremely low use levels in a wide range of beverage products that require suspension.
Fluid Gel Network: The uniqueness of KELCOGEL is its ability to provide suspension independent of protein, through its unique pseudoplastic fluid gel network. Thus, gellan gum is the perfect solution for long-term suspension of protein, cocoa, and insoluble minerals in low protein applications such as coffee beverages, diluted milk drinks, soy drinks, and other beverages low in casein.
At rest, the fluid gel has a very high apparent viscosity resulting in excellent suspension of insoluble ingredients. Because of the weak molecular associations, the fluid gel network is easily disrupted upon drinking, agitation, or pouring, resulting in a low viscosity, uniform pour, and a light and
- SIMPLESSE® Microparticulated Whey Protein Concentrate
SIMPLESSE® Microparticulated Whey Protein Concentrate is a ingredient made from Whey Protein. The whey protein undergoes a unique microparticulation process, resulting in uniform particles with an average diameter of 1 micron. The microparticulation process denatures the protein, thus increasing stability and making SIMPLESSE easy-to-use during heat processing.
Additional Protein Source: SIMPLESSE is a nature-based dairy ingredient which contains 53% protein. It can be used as a high quality protein source.
Mouthfeel: Due to the unique size and shape of the microparticles, SIMPLESSE provides a smooth, creamy and almost “fat like” mouthfeel in neutral pH protein beverages, without chalkiness or grittiness. SIMPLESSE is considered ideal for reduced-fat dairy milk beverages.
- CEKOL® Cellulose Gum
CEKOL® Cellulose Gum is a highly-purified, cold water-soluble polymer derived from cellulose. For neutral pH beverages, CEKOL is a versatile, cost-effective way to add viscosity. CEKOL is produced in a wide range of viscosity grades, with resulting flow properties ranging from nearly-Newtonian to pseudoplastic.
Diverse Rheology: Depending on the grade, CEKOL can have either thixotropic or non-thixotropic rheology. This diversity allows beverages to be formulated for a nice, full mouthfeel.
Rapid Hydration: CEKOL cellulose gum is very quick to hydrate and so is an excellent choice for dry mixes.
Please contact a CP Kelco representative for more details.