Markets Ripe for New Product Developments…
and Hydrocolloids

Our mouths are amazing. Consumers are very sensitive to changes in beverage consistency. Just the slightest change to what we expect can be detected and can form a positive or negative opinion.

To take this inherent sense to a science-based analysis (in order to use it as a tool), CP Kelco conducts sensory property analyses to decipher the sensory/rheological correlation hydrocolloids play in beverages. This work has shown conclusively that viscosity and density are integral parameters influencing the oral sensation of body and mouthfeel and can be manipulated to achieve a desired outcome.

Mouthfeel is often described as the ‘weight,’ ‘body’ or ‘substance’ that a beverage has when being consumed. Recent experimental evidence has shown this mouthfeel can come from two complimentary properties of a hydrocolloid. One of those is the increase in density that comes from using a gum like GENU® pectin.

A second method to build body in a beverage is to increase the viscosity with an efficient thickener like KELTROL® Xanthan Gum or CEKOL® Cellulose Gum. But an increase in viscosity of even 2 mPa*s (cP) can be noticed and contributes to improved mouthfeel. Of course, combinations of gums can be used to tailor the body of the beverage to your exact requirements.

bevchart2

As the chart shows, formulations can use hydrocolloids that increase viscosity at low use levels (KELTROL® or CEKOL®), or conversely, use hydrocolloids at higher levels to increase beverage density (GENU® and low viscosity CEKOL). Finally, a combination of these can be used to create a non-watery mouthfeel.

 

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Or if you can’t wait, feel free to contact us with your next “What if…”