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S. BARAY, S. E. Simmons, and F. T. Thevenet. Colloides Naturels, Inc., 1140 U.S. Hwy 22 E., Ste. 102, Bridgewater, NJ 08807 High molecular weight polysaccharides are used for stabilization of oil-in-water emulsions. Historically, flavor emulsions for soft drinks have been stabilized by acacia gum and modified starches. Mechanisms of stabilization are complex; related to surface tensions and steric hinderances associated with electric charges. The new ingredient, EFICACIA, is obtained from an innovative processing technology which produces an acacia gum-based emulsion stabilizer, with significantly enhanced emulsifying and stabilizing properties. Due to an optimized ratio between high and low molecular fractions, this new ingredient is 3 to 5 times more efficient than traditional acacia gums or starches. This extremely high level of functionality and effectiveness provides cost savings and provides superior emulsion stability. Soft drink flavor emulsions must be stable for 1 year in concentrated form, containing approximately 15% oil phase and in diluted form only 150 ppm. Weighting and coloring agents (natural and artificial) are components of typical beverage formulas, and type/concentration of each has a distinct impact on the emulsion stability. The most recent analytical techniques including laser granulometering and scanning measurements have been applied to detect emulsion instability and product defects. Studies have confirmed that this technology stabilizes while guaranteeing absence of creaming, flocculation, sedimentation or coalescence in the concentrated emulsion and after dilution. This new technology provides wide pH stability and is highly compatible with traditional weighting systems. Very effective in highly colored systems, it integrates easily with most artificial and natural coloring agents. The ingredient is granulated, dust-free and flows easily to facilitate easy handling and hydration. The new product is labeled as acacia gum (E414) which is all natural, GRAS and GMO-free. The new technology involves multiple physical purification and filtration steps, yielding a finished ingredient with high microbiological purity. Extensive emulsion studies have confirmed effective use levels of 4-7% in liquid emulsions vs. typical levels of 18-25%. While initial stability studies were completed in beverages, the technology can be expanded to many food applications.
Session 35, NEW PRODUCTS & TECHNOLOGIES: Innovations in processing and functional ingredients
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