Gum Guru Blog

 

Instant Beverages on the Rise

With consumers busier than ever, there is a continued need for solutions that can be taken on the go and enjoyed over a longer period of time. In addition to convenience, consumers are also seeking products that align with the health and wellness trends that continue to penetrate the instant beverage category. Subsequently, product developers are challenged with creating innovative, clean label instant beverages that maximize nutritional value without negatively impacting sensory attributes. With a product that must abide by common clean-label guidelines, as well as deliver on consumer texture and flavor expectations, challenges do arise. One particular challenge when working with an instant beverage is producing a consistent and optimal hydration rate.

What do you mean by hydration rate?

Hydration rate is described as the rate by which an instant beverage powder hydrates when moistened and the optimal consistency the beverage maintains. An ideal hydration rate would feature a beverage that hydrates quickly and remains at a consistent viscosity so it can be consumed immediately or over a longer period of time, if desired. Conversely, a beverage that suffers from less than ideal hydration rate may continue to hydrate as the beverage sits. Creating a thick, undesirable texture for the consumer. 

Hydration rate in action

In order to see the true and real-time effects that hydration rate has on instant beverages, TIC Gums created an instant chocolate protein beverage formulation to compare the textural benefits of Ticaloid® Ultrasmooth CL to xanthan gum alone. The video below shows the formulations with Ticaloid Ultrasmooth CL and xanthan gum alone during different points of hydration: 30 seconds and 20 minutes. It is easiest to see the difference between the two solutions by taking a look at the amount of residue that is left on the spoon after 30 seconds and 20 minutes respectively. The solution with xanthan gum alone shows that over time, the product continues to hydrate past the 10 minute mark and becomes more viscous compared to the solution with Ticaloid Ultrasmooth CL.

How can Ticaloid Ultrasmooth CL help with my instant protein beverage?

Ticaloid Ultrasmooth CL from TIC Gums is a hydrocolloid system that enhances texture and suspension in instant protein beverage applications. This clean label, cold water soluble system dissolves easily into a solution allowing consumers to experience the textural benefits upon reconstitution.

instant protein drink bag 600

What other benefits does Ticaloid Ultrasmooth CL have to offer?

Fortified instant beverages have an increased amount of perceivable particulates due to the addition of vitamin-mineral blends, fiber, protein and other nutritional ingredients. These ingredients, especially the protein selection, can also increase the astringency of the beverage. As a result, the textural properties of the finished beverage are impacted. To target texture in these protein beverages, product developers can leverage the benefits found in hydrocolloid systems.

TIC Gums used the instant chocolate protein beverage to test the textural benefits of Ticaloid Ultrasmooth CL with six trained descriptive analysis panelists. While the sample with xanthan and the sample with Ticaloid Ultrasmooth CL both provide viscosity and suspension, the sample with Ticaloid Ultrasmooth CL masked the awareness of particulates in a way xanthan alone was not able to, avoiding an undesirable, gritty mouthfeel and dispersed in liquid more easily than the alternative samples, while exhibiting the highest hydration rate. 

instant protein beverage sensory analysis
Texture Attributes of Instant Protein Beverages
Texture Terminology Definitions  Typically Associated Consumer Terms
Viscosity [Initial] Rate of flow per unit force: the force to draw between lips from spoon, and the rate of flow across tongue  Thickness
Slipperiness [Manipulation] Ease to slide product over lips Slickness or sleekness
Astringency [Chemical] The feeling on the tongue or other skin surfaces of the oral cavity described as puckering/dry and associated with tannins or alum Mouth drying associated with products such as strong brewed tea
Awareness of Particulates [Breakdown] Amount of grainy, gritty, or lumpy particles or other inclusions in the mass Not smooth, gritty or grainy
Mouth Clearing The speed with which the sample clears from the mouth after swallowing or expectorating  Easy to swallow

 What other benefits does Ticaloid Ultrasmooth CL have to offer?

Fortified instant beverages have an increased amount of perceivable particulates due to the addition of vitamin-mineral blends, fiber, protein and other nutritional ingredients. These ingredients, especially the protein selection, can also increase the astringency of the beverage. As a result, the textural properties of the finished beverage are impacted. To target texture in these protein beverages, product developers can leverage the benefits found in hydrocolloid systems.

formulation comparison instant beverage

 

Selecting gums for your beverage formulation

To talk with a Gum Guru about your specific application, call our technical support hotline +1-800-899-3953 / +1-410-273-7300 or chat live online.

instant protein beverage white paper

Brian Briggs, TIC Gums PresidentFor over 108 years, TIC Gums has focused on providing our customers with solutions for their food texture and stability challenges. From time to time, this commitment has meant adding new product offerings to our portfolio.

I am pleased to announce that as of October 2, 2017, our team has completed the relocation of the Gum Technology business from Ingredion’s Illinois and New Jersey facilities to our Maryland locations.

The integration of Gum Technology, along with TIC Gums’ robust portfolio and Ingredion’s offerings, allows us to continue expanding the tools and resources we have available for solving your food innovation needs.

Welcome Customers of Gum Technology!

If you were previously a customer of Gum Technology, you should have already heard from a member of our team. Every effort has been made to ensure a smooth transition and we plan to provide you with the same high level of service you’ve come to expect.

Key Contact Information for All Customers

Customer Service: For immediate customer service regarding orders, please call (800) 221-3953.

Documentation Requests: documentation@ticgums.com

Emergency Contact: (410) 273-7308

Director of Customer Experience: Joe Eason – jeason@ticgums.com

Planning for the Future

We have progressively increased our manufacturing and R&D capabilities at our Maryland locations in order to serve you better and to provide for future growth. In fact, recently completed upgrades to our blending operations allowed us to quickly bring the Gum Technology business on board. Heading into 2018 we plan to further invest in additional capabilities to meet the steady demand for gums and stabilizers for food and beverage applications.

Answers to Your Texture & Stability Questions

Whether you are developing a new product or reformulating an existing one, our Gum Gurus® are available to talk with you about specific applications via our technical service hotline or online chat.

Gum Guru Technical Service Hotline: (800) 899-3953 or chat at www.ticgums.com/chat.

We value your business, so if you have concerns which haven’t been addressed, please contact me directly at bbriggs@ticgums.com or (800) 899-3953 x3422. I’m always happy to discuss how TIC Gums can be a better a partner in helping your business grow.

I also encourage you to talk with your TIC Gums contact regarding the breadth of our solutions portfolio to see if there are additional areas where we can add value to your organization.

TIC Times newsletterThe TIC Times newsletter is your source for the latest news on food texture & stability.

In this issue:

Tips for Formulating Dairy-Based Sauces

Briggs: Gum Technology Stabilizers Now Available from the Gum Gurus

Update: Status of Gum Acacia as Fiber

Subscribe to the TIC Times newsletter and we'll deliver it right to your email box! 

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beverage application guide

TIC Times newsletterThe TIC Times newsletter is your source for the latest news on food texture & stability.

In this issue:

New Formulation Possibilities with Flavor Free Guar Gum

Briggs: Showcasing Ingredients That Meet Food Industry Challenges at IFT 2017

Video: Controlling Age Gelation in UHT Dairy Beverages

Download: Guar Gum FSMA infographic

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Label-friendly GuarNT® USA Flavor Free 5000 also boasts clean flavor profile

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I am looking to remove xanthan gum from my application to align with the “no ‘x’” trend. What are my options for a stabilizer that won’t mask the flavor of my finished product?

I’m using guar gum in my ice pop but I can still taste the guar. What can I do to clean up the flavor profile?

We’re trying to match a refrigerated cheese sauce that lists guar and xanthan but we’re having trouble with the off flavor of the guar.

We want to use guar gum to thicken our instant oatmeal because it meets our label objectives but we need a guar gum that hydrates fast in water and doesn’t impact the taste or flavor of the instant oatmeal.

These are just a few of the questions our Gum Gurus® have fielded recently. While the finished food may vary these questions have at least one thing in common: Whether the caller was asking about ice pops or instant oatmeal, the challenge involved the typical flavor profile of guar gum.

First, what is guar gum?

Guar gum is a low cost all-purpose thickener derived from the endosperm of the plant Cyamopsis tetragonoloba that grows in India and Pakistan. Since this gum comes from a seed, it is widely accepted as a label-friendly ingredient.

Guar gum can be used alone or in combination with other gums to change the texture or stabilize a range of foods and beverages. It is often used to prevent ice crystal formation in soft serve ice cream, thicken and add mouthfeel in sauces and dressings or prevent runny instant oatmeal.

Unfortunately for formulators, standard guar gum has a grassy, earthy smell and a beany, green flavor that can interfere with the sensory characteristics of foods with more delicate flavors.

What creates the off-flavor in guar gum?

Using gas chromatography-mass spectrometry (GC-MS) analysis, several volatile organic compounds (VOCs) were identified as contributors to the flavor and odor of standard guar gum. Hexanal and hexanoic acid were identified as the main sources of the green, grassy off odor and flavor associated with guar.

Volatile Organic Compounds (VOCs) Contributing to Typical Guar Odor and Flavor
VOC Flavor Profile
Hexanal Grassy flavor
Hexanoic Acid Fatty/cheesy/waxy odor
Pentanal Penetrating, acrid-pungent
Heptanal Grassy unripe fruit odors
Octanal Fruit-like odor
Nonanal Fruity or floral odor

How do you get rid of the off-notes?

TIC Gums developed GuarNT® USA Flavor Free 5000 to enable formulators to use guar gum in more of their applications without concerns over flavor masking.

The proprietary manufacturing process for GuarNT USA Flavor Free 5000 significantly reduces the VOC levels present in the finished product. Comparing GuarNT USA Flavor Free 5000 to standard guar powder, the hexanal concentration and the total measured VOCs were reduced by nearly 90%.

Reduced VOC with GuarNT Flavor Free

Volatile Organic Compound (VOC) Reduction
VOC Standard Guar (ppb) GuarNT USA Flavor Free 5000 (ppb)
Hexanal 729 80
Hexanoic Acid 892 22
Pentanal 137 0
Heptanal 77 9
Octanal 150 11
Nonanal 157 53
Total Measured VOC 2,142 175

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