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J. D. KELLER, P.L. Thomas & Co., Inc., 17 Iroquois Dr., Freehold, NJ 07728 The quest for stable beverages in today's food industry involves huge markets, mega dollars and many technical challenges as well as potential remedies. In actuality, fluid beverage stabilization per se is NOT a problem (pure water by itself is relatively stable). Rather, it is the additives or non-aqueous components, such as particulates (cocoa, pulp), proteins, flavors, soluble solids, lipids, colors, minerals and vitamins included in the beverage composition that lead to stability problems (separation, sedimentation, precipitation, and other problems. To address such defects, a myriad of beverage stabilizers exist as countermeasures. These water-loving substances (or hydrocolloids) possess interesting properties and functionality to help achieve stable products, but not all hydrocolloids are panaceas or are ubiquitous to the many beverage stability problems one can potentially encounter. Thus, it is the scope of this paper to describe the major types of beverage stability problems and define the functionality & mechanisms of the select hydrocolloid choices to resolve these issues.
Session 43, Crash course: How to stabilize foods with hydrocolloids
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |