Formulating Texture & Stability Using Clean Label Hydrocolloids
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Texture + Stability Solutions
Transcript of Formulating Texture & Stability Using Clean Label Hydrocolloids
Texture + Stability Solutions
Texture + Stability Solutions
Clean LabelRecognizable
Ingredients
No
Artificial
Ingredients
NGMO
Country of
Origin
Minimally
Processed
Minimal
Ingredients
Safe
Ingredients
No
Preservatives
Texture + Stability Solutions
Mystery Hydrocolloids (Gums)
o Unrecognizable, Unknown ingredients to
consumers
o Functionality is not understood by
consumer
o Nomenclature for gums is confusing
– What is a gum?
– What is a hydrocolloid?
Texture + Stability Solutions
Hydrocolloids common uses
Texture + Stability Solutions
Hydrocolloids are Clean Labelo Most hydrocolloids are naturally sourced
o Required for products to maintain stability
for products with a shelf life
o They are not preservatives
o They are safe for consumption
o Most are NGMO
o Many are minimally processed
o Recognizable Ingredients
o Country of origin
Texture + Stability Solutions
Gum Acacia: clean label
o Sap of the Acacia Senegal or Seyal Tree
o Harvested by tapping or natural exudation
o Organic grades
o Label Friendly
Texture + Stability Solutions
Gum Acacia: Functionality
o Excellent natural emulsifier
o Low viscosity addition to product
o Increases mouth coating
o Can be used in a wide usage range
Texture + Stability Solutions
Gellan Gum: Clean label
o Bacterium Sphingomonas Elodea
o Produced from fermentation process
o Approved for use in organic products
o Label friendly
Texture + Stability Solutions
Gellan Gum: Functionality
o Excellent for suspension
o Creates a fluid gel network
o Increases viscosity
o Low usage level
Texture + Stability Solutions
Project: Almondmilk
Texture + Stability Solutions
Ingredients Percentage
Water 97.70%
Sugar 3.00%
Almond Butter 2.00%
Gum Acacia/Gellan Gum 0.25%
Salt 0.03%
Sodium Phosphate 0.02%
Almondmilk Formulations
Ticaloid®
Pro 181-AG Carrageenan/Lecithin
Ingredients Percentage
Water 94.82%
Sugar 3.00%
Almond Butter 2.00%
Soy Lecithin 0.10%
Salt 0.03%
Carrageenan 0.03%
Sodium Phosphate 0.02%
Procedures:
1. Mix stabilizer, sugar, sodium phosphate, and salt into the water
2. Mix for 10 minutes and then add almond butter with high shear
3. UHT process at 285oF for 4 seconds and homogenize 2500psi (2000/500)
4. Collect cold in sterile package
Emulsion Stability
Particle Size Distribution
0.01 0.1 1 10 100 1000 3000
Particle Size (µm)
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
5.5
6
6.5
Volu
me (
%)
Almond Milk #2B Day 1, Friday, November 06, 2015 1:47:35 PM Almond Milk #2B Day 30, Friday, December 04, 2015 11:37:48 AM
Almond Milk #2B Day 60, Monday, January 04, 2016 1:37:02 PM
Particle Size(1 Day-30 Days-60 Days) of Carrageenan/Soy Lecithin
Emulsion Stability
Particle Size(1 Day-30 Days-60 Days) of Ticaloid Pro 181-AG
Particle Size Distribution
0.01 0.1 1 10 100 1000 3000
Particle Size (µm)
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
5.5
6
6.5
7
Volu
me (
%)
Almond Milk #1B Day 60, Monday, January 04, 2016 1:19:14 PM Almond Milk #1B Day 30, Friday, December 04, 2015 11:24:05 AM
Almond Milk #1B Day 1, Friday, November 06, 2015 1:28:51 PM
Texture + Stability Solutions
Texture Ranking of Almondmilk
Resistance to Flow
Viscosity
Awareness of
ParticulatesMouth Coating
Overall Flavor
TicaPro 181 AG Carrageenan/Soy LecithinCarrageenan/Soy LecithinTicaloid Pro 181-AG
Texture + Stability Solutions
Conclusions
o Leveraging the functionalities of multiple
ingredients can provide control over texture and
stability
o Hydrocolloids are clean label options
o Valuable source of fiber
o Each hydrocolloid has unique properties, use
them to your advantage
Texture + Stability Solutions
For more information
o of Ticaloid®
Pro 181
o white paper:
– “Texture + Stability Solutions for Dairy
Alternative Beverages”
o : Basics of Food Gums series
