date:Jun 18, 2014
and sparkling beverages, notes Wen J. Shieh, technical leader in fruit, beverage and confection for the texturing solution business unit of Minneapolis-based Cargill. Sugar provides good mouthfeel for the regular-caloric beverage, he says. When it is removed from the formulation, the beverage will not have the same viscosity, and the mouthfeel will be similar to plain water. In these products, hydrocolloids like pectin, gum arabic or cellulose derivatives are used to improve the mouthfeel by add