acidic, and UHT temperatures are
HYDROCOLLOIDS IN DRINKS harsh. Protein protection by buffer-
ing the pH is crucial. A pH range of
6.7–7.0 is recommended. For retort-
Texturizing Beverages for processed lattes, switch to HM pectin
for its protein-protective properties.
Stability and Mouthfeel Texturizing High-Protein
Sports Drinks
Gyms have been closed for many
months during the pandemic. How-
A short guide to hydrocolloid formulation in protein ever, protein-fortified beverages used
by bodybuilders remain popular as
drinks, lattes, soft drinks, and alcoholic offerings. convenient meal replacements. The
diet industry has wisely repositioned
by Nesha Zalesny meal replacement shakes as protein-
fortified beverages, choosing to ac-
T
centuate the positive (protein con-
he beverage industry is a world chocolate milk benefit from the ad- suspend plant-based protein or co- tent and low carb) rather than focus
unto itself within the food in- dition of a stabilizer. The hydrocol- coa particles throughout the prod- on the negative (meal replacement
dustry. It is highly fragment- loid of choice for both is carrageenan. uct’s shelf life. Gellan gum on its own and diet). These beverages benefit
ed with multiple categories, an in- has an extremely clean mouthfeel from a systems approach.
credible number of producers and Stabilizing Cream so many manufacturers are choos- If casein is present, a suspending
consumers. Beverages come in a with Carrageenan ing to add a small amount of a ga- hydrocolloid such as carrageenan is
wide variety of textures, flavors, and Carrageenan works synergistical- lactomannan, such as locust bean used. High acyl gellan gum is the in-
functionalities. Shoppers can choose ly with casein to form a three-di- gum (carob bean gum), guar gum, gredient of choice for plant-based
products that fit within their pref- mensional network that physically or tara gum, to modify the mouth- proteins. Microcrystalline cellulose
erences and lifestyles. Whether ke- separates fat globules, thereby sta- feel of the beverage. The use level for and carboxymethylcellulose (MCC/
to-friendly, vegan, paleo, or other— bilizing high products high in milk gellan gum is 0.028%–0.032% and CMC) are often also used.
there’s a drink for that. fat. By the same token, the casein- for the galactomannans is 0.1% or The colloidal cellulose modifies
Of course, each of these catego- carrageenan network keeps cocoa less. The senegal type of gum aca-
ries has its own technological chal- particles in suspension by slowing cia can be used to emulsify added
lenges for stabilizing ingredients and settling. The use level of carrageen- fat in these systems.
providing the desired texture. This an in dairy milk beverages is very
article will focus on tips and tricks low, it will be in the 0.018%–0.025% Latte Perfection
for stabilizing and texturizing bev- range. For thicker chocolate milk or Latte-type products can contain ei-
erages. When considering what hy- milkshakes, microcrystalline cellu- ther dairy or a plant-based alterna-
drocolloid to use for stabilization, it lose, guar, tara, or locust bean gum tive plus coffee and flavor. They can
is helpful to classify beverages by al- (carob) are often added to provide be produced using high-temperature/
cohol content, pH, and protein con- a more decadent mouthfeel. short-time pasteurization (HTST),
tent. Other major factors are pro- ultra high-temperature processing
cessing conditions and shelf life. A (UHT), or retort processing. Lattes
large part of the nonalcoholic mar- Gellan Gum for Non-Dairy should have a light creamy texture
ket is water, which is not stabilized, Plant-based milk alternatives do not regardless of the “milk” coming from
and therefore outside the scope of contain casein, so carrageenan is not dairy or plants.
this article. the first choice for these beverages. To achieve this, UHT processors
Carrageenan can be used, but with- have turned to high acyl gellan gum
Neutral pH Beverages out the synergistic effect of casein, for suspension, with a galactoman-
with Protein the use level is higher at 0.03-0.05%. nan such as locust bean, tara, or guar
Dairy and plant-based milk alterna- A better choice may be high acyl gel- gum to add some mouthfeel. UHT
tives fall within this category. These lan gum. Gellan gum provides the processing of latte-type products
beverages have a neutral pH and suspension properties necessary to can be problematic. Coffee itself is
contain varying amounts of pro-
tein. Generally, dairy milk is not sta- Starbucks Non-Dairy Almond & Oat Milk Caramel Macchiato
bilized. Milk proteins and fat glob-
ules are generally less than 1 micron, A neutral pH protein beverage, this Starbucks product is stabilized
which means they will remain in sus- with gellan gum for protein suspension and guar gum. Notice the
pension for the shelf life of the milk. addition of potassium citrate and baking soda for buffering the pH.
Cream and chocolate milk contain Buffering is essential for UHT processed coffee products.
either milk fat that will agglomer-
Ingredients:
ate and float to the top over time or Almond milk (water, almonds), oat milk (water, oat flour), sugar, co-
cocoa particles that are larger than 1 conut oil, pea protein, natural flavor, potassium citrate, baking soda,
micron, which will settle to the bot- gellan gum, guar gum (from the guar plant).
tom of the beverage. Both cream and
48 THE WORLD OF FOOD INGREDIENTS MARCH 2021
Nestlé Coffee Mate Oatmeal Crème Pie Creamer
This creamer is a neutral pH protein beverage. It is stabilized with
carrageenan for protein suspension and colloidal microcrystalline
cellulose (cellulose gel, cellulose gum), which assists with process
tolerance and mouthfeel.
Ingredients:
Water, sugar, vegetable oil (high oleic soybean and/or high oleic can-
ola), and less than 2% of micellar sodium caseinate (a milk derivative),
mono-and diglycerides, dipotassium phosphate, natural and artificial
flavor, cellulose gel, cellulose gum, carrageenan, salt.
es, these dry mixes contain a small
amount of carrageenan for protein
stabilization during spray drying,
and CMC, guar, or xanthan gum
for mouthfeel. The selected hydr-
ocolloid needs to be a rapidly hy-
drating type, either a very fine mesh
product or an agglomerated prod-
uct depending on the concentration
of the other ingredients.
A good rule of thumb is a 10 to
1 ratio. There should be 10 parts of
the other ingredients to 1 part gum
for the best chance of hydration of
the hydrocolloid. Most protein pow-
ders do contain a sufficient amount
of other ingredients to meet this re-
quirement.
Low pH Beverages
with Protein
One of the hottest growing trends
within the food industry is probi-
otics or fermented foods. Ferment-
ed beverages such as drinkable yo-
mouthfeel and stabilizes the suspen- gurts and kefir are considered low
sion over time. It is especially use- pH, protein-containing beverages.
ful in low-fat or non-fat beverages, These can be made with dairy or
as it mimics the feel of cream in the plant bases. The struggle most plant-
mouth. These high-protein products based products face is offering prod-
are most often UHT-processed and ucts with a similar protein content as
are shelf-stable. Use levels for carra- dairy-based products. Plant-based
geenan will be similar to chocolate proteins such as pea have very dis-
milk (0.018%–0.025%) if milk pro- tinct flavor profiles that are not en-
teins are used. Gellan gum will also hanced by fermentation. A possible
be the same at 0.028%–0.035%. MCC solution may be a blend of several
will be approximately 0.3%. Again, different plant-based proteins such
protein protection for UHT pro- pea, lupin, and soy to improve fla-
cessing in these beverages is crucial. vor. Whatever the protein source, is
dairy or plant-based, it can be stabi-
High-Protein Mixes lized with HM pectin or MCC and/
Dry mix instant cocoa or protein or CMC. Another great option is cit-
shakes are designed to be consumed rus fiber, which contains HM pec-
quickly. These products simply tin native to the citrus peel.
need some added viscosity to aid
in temporary protein suspension Protein-Fortified Juice
and mouthfeel. Gum acacia (sene- Hybrid fruit juice products such
gal type) is often used to deliver any as protein-fortified juice appeal to
added fats in these systems. Senegal consumers seeking to support their
type acacia is the emulsifying grade health. These directly acidified pro-
that is used for the delivery of liq- tein beverages are also stabilized with
uid fats in dry form. In many cas- HM pectin, MCC, and/or CMC or
MARCH 2021 THE WORLD OF FOOD INGREDIENTS 49
inate (PGA) is used as a foam sta-
bilizer in beer. PGA reduces inter-
facial tension of the beer, which
helps with air incorporation while
pouring. Bailey’s Irish Cream is sta-
bilized with gum acacia. The sene-
gal type, which is the emulsifying
grade, keeps the fat in the “cream”
from agglomerating and floating to
the surface of the bottle. Gum aca-
cia is one of the few hydrocolloids
› UHT processing of latte-type that does not have solubility issues
products can be problematic due with alcohol.
to acidity. Protein protection by
buffering the pH is crucial. Future Products that Pop
There are so many nutritional and
soy fiber. (belly washes). Concerns over the ural mouthfeel. functional ingredients that can be
There are a few tips for produc- expanding waistlines of consumers offered in a variety of textured bev-
ing these beverages successfully. have led to global efforts to reduce Gum Acacia Regulation erages. The only constraints are
The first tip is to start with a small sugar consumption. In beverag- At the moment, gum acacia is con- processing challenges and stabil-
uniform protein particle. This will es, sugar not only sweetens, it also sidered a fiber in the EU, but it is ity. Tastes are also changing. Mil-
help with stability and is especial- provides some mouthfeel. When not yet on the FDA-approved fib- lennials and Gen Z are populariz-
ly relevant for plant-based protein sugar is removed from carbonated er list. Small amounts of xanthan ing “mocktails,” mixed drinks that
juice beverages. To do this, hydrate soft drinks, the beverage becomes gum or CMC are good choices to do not contain alcohol but have
plant-based proteins by homogeniz- watery. Small amounts of hydro- create a light mouthfeel in the re- exotic flavors and textures typical-
ing them. This step makes the pro- colloids work well to improve the duced-sugar dry mix. The agglom- ly found in cocktails.
tein particles small and uniform and lack of mouthfeel. There are sev- erated form of these hydrocolloids Boba or bubble milk teas are also
also roughs up the surface of the eral that work well; xanthan gum, are recommended as these often do becoming more popular as Asian
protein particle, allowing for bet- CMC, and MCC at very low use lev- not contain enough other ingredi- flavors and textures become more
ter contact with the stabilizing hy- els (0.03%–0.06% wt/vol) will add a ents for the 10:1 ratio recommend- mainstream in the West. Tradition-
drocolloid. The next tip is to blend subtle amount of viscosity to sugar- ed for good hydration. ally, boba beads are made with tap-
the hydrocolloid into the hydrated free soft drinks. Sugar reduction is ioca starch. But, different textures
protein as close to room temper- also an opportunity to fortify with Stabilizing Cocktails can be achieved with different hy-
ature as possible. Finally, add the fiber. There are many soluble fib- With bars and pubs closed in many drocolloids. The exploding boba is
juice and adjust the pH to 3.0–3.5 er options to incorporate, some of parts of the world, consumers are made with sodium alginate. A soft-
with a citric acid solution, again, at which have a naturalness. creating and enjoying cocktails from ly gelled multicolored boba can be
room temperature. The product can home. The presence of alcohol pre- made with gellan gum. Jelly piec-
then be homogenized, pasteurized, Reducing Sugar in Juice sents a challenge to many hydrocol- es created with agar can also offer
and packed following USDA guide- To reduce sugar in fruit juice-based loids. Biogums such as xanthan or other textures to beverages.
lines for low pH juices. beverages, it is necessary to reduce gellan gum, carrageenan, and many The biggest challenge to these
the amount of actual fruit juice used. others are insoluble in concentrat- becoming a reality is processing.
Non-Protein Pectin can replace the body lost ed alcohol. They are processed by Multi-colored boba balls need to
Low pH Beverages when removing some juice con- precipitation with isopropyl alco- use oil-soluble colors that won’t
The beverages in this category in- tent to reduce sugar and total cal- hol. However, most cocktails have bleed into the surrounding bever-
clude carbonated soft drinks, fruit ories in RTD juices. Dry mix fruit low enough concentrations that age. Turmeric, beta carotene and
juices, and fruit-flavored drinks beverages are more popular outside many hydrocolloids will function. annatto work fairly well.
the US. They are available in a wide A simple rule of thumb is the alco- Finally, hydrocolloids are being
variety of flavors and many contain hol content should be 30% or lower. looked at as a possible solution to
gum acacia (senegal type) as a flavor packaging waste. Sodium alginate
carrier. Gum acacia (seyal type), by Beer & Liqueurs can be used to create a film around
contrast, is a good choice for fiber While not commonly used in the water for a novel bottle-free delivery
fortification, in the EU, and a nat- US, globally, propylene glycol alg- system. The film, made by setting
sodium alginate in calcium is edible
Minute Maid Soft Frozen Orangeade and biodegradable. Hydrocolloids
can provide a world of textures and
even packaging to beverages. They
This frozen product contains pectin and guar gum to give the product are limited only by the imagination
the slushy mouthfeel when frozen. This slushy product would be a
and consumer acceptance.t
great cocktail base as well.
Nesha Zalesny is co-author
Ingredients: of The Quarterly Review of Food
Micron filtered water, sweeteners (sugar, corn syrup), concentrated or- Hydrocolloids, an in-depth
ange juice, maltodextrin, less than 1% of: natural flavors, pectin, guar analysis on hydrocolloids,
gum, citric acid (provides tartness), annatto and turmeric (for color). produced by IMR International
since 1991.
50 THE WORLD OF FOOD INGREDIENTS MARCH 2021
