39F-3

M. J. Cash, Food Gums Division, Hercules Incorporated, 500 Hercules Road, Wilmington, DE 19808 and G. A. LUZIO.

Particles in a beverage can be more visually attractive if suspended throughout the liquid composition. A settling of particles on the bottom of the container can be aesthetically unappealing and can also reduce the consistent delivery of nutrients, colors, flavors, and pulp. Many fruit drinks have insoluble components, such as pulps, essential oils, natural coloring agents, minerals and the like, which tend to separate via sedimentation or creaming.

The objective was to determine if food gums such as pectin could be used to delay the rate of settling in fruit juices beverages. To evaluate the rate of settling in fruit juice beverages, a method was developed to measure settling of particles as a function of time. These settling rates were also supported by centrifugation tests and the determination of yield stress and shear rate sweeps, using a Haake rotary viscometer.

Pectins have traditional uses in acidic beverages for providing mouthfeel or for stabilization of casein in yogurt drinks. A particular type of high methoxyl pectin has now been found to be useful in suspending particles when calcium ions are included in the beverage composition. Fruit pulp particles, of approximately 1 mm in diameter have significantly improved suspension properties with the new class of HM pectins. Settling rates have been reduced by 50 fold as compared to controls. Shear rate sweeps show the presence of a slight yield stress behavior. The results indicate that the incorporation of particular types of pectins into fruit juice beverages can have beneficial effects, beyond providing mouth feel, by significantly improving the suspension of particles.