If you need to increase the viscosity of your flavor syrups but maintain clarity, we have several solutions for you. This functionality is especially useful in reduced sugar syrup applications because gums can replace some of the texture and stability attributes that are lost when sugar is replaced with artificial sweeteners.
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 foods and beverages.
|Texture Attributes of Flavor Syrups|
|Resistance to flow||The amount of force necessary to begin flow||apple juice vs mayonnaise|
|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|
|Mouth coating||Degree to which mouth surfaces are coated after swallowing or expectorating||water dessert gel vs creamy peanut butter|