The right texture can yield sensory benefits that differentiate a dairy beverage from its competitors.
Though not unique to low-pH dairy beverages, the phenomenon of age gelation, or the clumping of milk proteins over time, also requires a solution from today’s texturizing arsenal. Phil a’Becket, market research analyst, TIC Gums, White Marsh, Md., noted that when age gelation occurs, the product can look unappealing and even spoiled.
“It can limit a brand’s or even an individual product’s footprint,” he said. “And if a dairy product appears to be clumping, the consumer automatically assumes it’s unsafe to eat.”... read more.