date:Jun 18, 2014
ing lubricity and helping the drink to more closely replicate a full-calorie beverage, he says.
At the same time, hydrocolloids can help beverage-makers save money in fruit juice formulations, says Sean McHenry, technical service representative at Atlanta-based CP Kelco. By reducing the juice content and instead including hydrocolloids, which tend to require low usage levels, beverage-makers still can achieve a mouthfeel similar to that of a 100 percent juice, he says.
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