Formulating the perfect beverage requires a bit of art and science. Regardless of whether you’re working with dairy or plant-based beverages, product developers want the same results:
- A pleasing appearance
- A cleaner label with fewer ingredients, less sugar, etc.
Suspension of insoluble minerals, cocoa and fiber in milk-based and protein-fortified beverages can be challenging. There can also be stabilization problems with neutral pH dairy beverages, creamers and cultured products. Count on KELCOGEL® Gellan Gum to create a fluid gel network with excellent suspension and a smooth pour, with minimal impact on viscosity and mouthfeel.
The drinking yogurts segment has seen rapid growth, thanks to its grab-and-go convenience and health benefits. However, heat processing for shelf stability adds another hurdle for formulators. Gellan gum hydrates at manufacture processing temperature (no extra step required), providing stability and texture upon cooling. To achieve that creamy, indulgent taste consumers desire and keep your label-friendly status, KELCOGEL® Gellan Gum adds stability, texture and a light, refreshing mouthfeel.
Working with plant protein has its own set of unique challenges. It can be hard to achieve visual uniformity and even distribution of insoluble proteins, cocoa, calcium and nutrients. Different protein sources such as legumes, nuts and grains can also negatively impact your outcome – forming a gritty sediment at the bottom and leaving an unpleasant taste.
To address your functional requirements and achieve a clean label, turn to a stabilizer that offers excellent suspension functionality – naturally derived KELCOGEL Gellan Gum. We offer gellan gum solutions that are vegan, Non-GMO Project Verified, organic compliant, gluten-free and more to address your specific needs while creating your plant-based beverage masterpiece. Should any formulation and process modifications be needed, you can count on our regional R&D lab experts to help with tips they’ve culled from their 30 years of working with gellan gum.