Texturizers can provide critical functionality in many alcoholic beverage applications yet care must be taken to select a stabilizer that remains stable in the presence of alcohol and at low pH levels.
In drinks like pina coladas, stabilizers enhance mouthfeel and increase viscosity while emulsifying the coconut cream and suspending the pineapple pulp.
In frozen drinks, stabilizers increase viscosity, provide freeze/thaw stability and control ice crystal growth.
Using standardized language to identify your texture targets early in product development can speed up the process and result in a beverage that consistently delights your consumers. Our food texture terminology makes it easier to communicate the desired texture attributes of your alcohol stable beverage.
|Texture Attributes of Alcohol Stable Beverages|
|Viscosity||Rate of flow per unit force: the force to draw between lips from spoon, and the rate of flow across tongue||water vs sweetened condensed milk|
|Astringency||The feeling on the tongue or other skin surfaces of the oral cavity described as puckering/dry and associated with tannins or alum||yellow American cheese vs strong brewed tea|
|Awareness of Particulates||Amount of grainy, gritty, or lumpy particles or other inclusions in the mass||strained bananas baby food vs cream of wheat cereal|
|Mouth Coating||Degree to which mouth surfaces are coated after swallowing or expectorating||water dessert gel vs creamy peanut butter|