38-5

M. E. HINES and C. Roberts-Howard. Food Gums Division, Hercules Incorporated, 500 Hercules Road, Wilmington, DE 19808

Certain block esterified high methoxyl pectins have been long used in the beverage industry for the stabilization of protein, particularly dairy protein, when incorporated into low pH (pH 3.5 - 4.2) beverages. This beverage category, acidified milk drinks, has enjoyed commercial success in Japan for a number of years, and is a rapidly growing (241% growth from 1997 to 1998) segment of the US beverage market. Through processing technology and raw material procurement, a new generation of these pectins has been developed. The new generation has 25% greater stabilizing power, and has been further developed for products at high milk solids (8% MSNF) or low milk solids (3% MSNF or less). With increased protein stabilizing power, beverage manufacturers are able to stabilize proteins without excessive viscosity development. This allows for a light refreshing taste and mouthfeel. The two new products have been found to be successful in stabilizing low pH beverages made with soy protein isolate, soy protein concentrate, or soy milk. The product developed for high milk solids is particularly suited for beverages that have sufficient soy protein to utilize the recently FDA approved health claim. Without this new generation, beverages with approximately 3% soy protein isolate, or 4.5% soy protein concentrate would have had excessive viscosity build-up from the amount of pectin necessary to stabilize this quantity of protein. This new pectin stabilizer allows for a lighter mouthfeel with a beverage that meets the protein requirement for the soy health claim.