Whether you are looking to create a new coffee product or get back to the basics of coffee stabilization, TIC Gums can offer technical solutions combined with stabilization expertise to make formulating simple. Our solutions offer a wide array of benefits, including stabilization of various protein sources and ingredients, emulsification, suspension and the ability to withstand harsh processing conditions. From cold brew with a splash of milk and sugar to keto beverages to protein enhanced products, the Gum Gurus® are standing by to provide innovative solutions that meet your formulation, process and stabilization needs.
Processing options:
- UHT Processing: Ultra-High-Temperature (UHT) processing is a method of thermal processing in which beverages are heated to high temperatures for a short period of time.
- Retort Processing: Retort processing for beverages is a thermal processing method in which the product is heated and sterilized within the packaging and gradually cooled within a pressurized vessel.
- HTST Processing: High-Temperature-Short-Time (HTST) processing is a thermal processing method in which products are heated and held at lower temperatures compared to UHT but for a longer period of time.
Texture attributes of RTD coffee:
|
Texture Terminology |
Definitions |
Examples |
|
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 |
|
Visual Separation |
The amount of visual liquid perceived on the top or around the sample; amount of visual liquid separation. |
mayonnaise vs. fruit on the bottom yogurt |
|
Resistance to Flow |
The amount of force necessary to begin flow. |
apple juice vs. mayonnaise |
|
Mouth Coating |
Degree to which mouth surfaces are coated after swallowing or expectorating. |
water dessert gel vs. creamy peanut butter |
Functions of stabilizers in RTD coffee:
- Emulsion stability
- Coffee, cocoa or spice sedimentation
- Enhance mouthfeel and texture
Questions a Gum Guru may ask you when recommending a stabilizer:
- Are you making any label claims?
- What functionality are you looking to achieve?
- How are you processing the beverage? (If using retort, static or rotational retort?)
- Is there dairy present in your coffee?
- What is the target pH?
Resources
Products
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ProductUsage LevelFeatures
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0.20-0.40%Provides both suspension and emulsification to coffee beverages and helps to delay age gelation associated with high concentration of dairy
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0.40-0.70%Provides stability through UHT processing and improves mouthfeel; great suspension
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0.02-0.05%Enables stabilization of systems with higher protein levels due to buffering capacity
Can’t find your application? Talk to a Gum Guru
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(800) 899-3953