Food Business News - January 15, 2013 - 32

to not repurchase indicates the
bull’s-eye has been missed.
Texturizing options abound
Texturants are as varied as
the beverage category. Some,
such as maltodextrin and polydextrose,
are used for the sole
purpose of adding body and
building total solids. Others,
such as starches and gums, may
build viscosity, provide body,
contribute to mouthfeel and/or
prevent phase separation.
The latter is referred to as
emulsifi cation, and this is critical
to drinkability as well as visual
appeal of the fi nal product.
Emulsifi ers function by binding
two typically non-combinable
components: fat and water.
This is particularly important
in creamy beverages, where the
two phases must come together
as one homogenous system. It is
equally important in water-based
beverages that are fl avored —
and sometimes colored — with
oil-based ingredients. Gum acacia,
also known as gum Arabic,
and select modifi ed starches,
are most often used in fl avor and
beverage concentrates and syrups
to deliver a fully emulsifi ed
product, or an emulsion.
Some texturants will protect
proteins from denaturing under
otherwise unforgiving conditions
such as high pH or high
temperature. This is particularly
important in the growing category
of ready-to-drink dairybased
beverages such as drinkable
yogurts, smoothies and
coffee-milk beverages. The lowpH
drinks contain protein molecules
that may denature and
aggregate, resulting in a gritty
or chalky mouthfeel, as well as
thinness due to the settling of
insoluble ingredients and visual
separation. Texturants, in particular
pectin, enable the manufacture
of creamy, homogenous
protein-based beverages. They
protect the proteins from aggregation
during heat processing
and stabilize the beverage
over shelf life.
Lower-sugar refreshment
The issue of obesity has led
to the emergence of a trend in
lowering the sugar content of
all types of beverages, as sugar
is viewed as a major contributor
of unnecessary calories.
However, when sugar or similar
caloric sweeteners are reduced
from beverage formulations
and replaced by high-intensity
sweeteners to make low- or nocalorie
products, sweetness is
replaced but texture often suffers.
This is due to the missing
mouthfeel and viscosity that accompanies
dissolved sugar or
corn syrup. The caloric sweeteners
also contribute to beverage
stabilization by thickening,
binding and fi lm-forming. Such
complex functionality also infl
uences fl avor and sweetness
perception, making it especially
challenging to replace sugar in
many beverages.
To provide consumers with
the same drinking experience
as fully sugared beverages, it is
necessary to add texture back
to a formulation. Without the
addition of texture modifi ers,
such drinks may seem thin and
may lack body. Lower viscosity
32 FOODBUSINESSNEWS
®
January 15, 2013
http://www.ititropicals.com

Food Business News - January 15, 2013

Table of Contents for the Digital Edition of Food Business News - January 15, 2013

Food Business News - January 15, 2013
Hormel Foods may let Skippy out of the jar
Beverage texture: growing challenge
Market conditions keep lid on corn sweetener prices
Table of Contents
Web Contents
Editorial - Food safety déjà vu
JBS to acquire Canadian meat processing operations of XL Foods
Bioengineered labeling bill proposed in New Mexico
New name, location for Smart Balance
Heat, extreme weather defined 2012
Leaders of the snack pack highlighted in report
Sunland gets partial go ahead to operate from F.D.A.
Technomic: Healthy eating changes shape
Employees at Pinnacle Foods plant vote to strike
Smith Dairy taps new president
Innophos acquires Triarco Industries for $46 million
Butterball acquires Illinois pork processor
Inventure to produce Vidalia branded snacks
Target takes aim at groceries in new national ad campaign
Hillshire Brands hires corporate strategy leader
Acquisition expands Agropur’s ingredient portfolio
Consortium to acquire banners from Supervalu
Color, graphics may enhance nutrition data comprehension
Drought, acquisitions hamper Cal-Maine earnings
Alternative dairy beverage market is growing
Organic Avenue sells controlling interest to investment firm
Restaurant operator identifies conflicting market challenges
Washington - Extreme makeover: Food Safety edition
Farm-to-table F.D.A. extends preventive approach to food safety to the farm
Flavors - Ethnic flavors remain on trend
Ingredient Innovations - Starches for simple solutions
New starch works with coatings, baked foods
New Food Products
Ingredient Market Trends - Winter wheat seedings up just 1% from 2012
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - January 15, 2013 - Market conditions keep lid on corn sweetener prices
Food Business News - January 15, 2013 - 2
Food Business News - January 15, 2013 - 3
Food Business News - January 15, 2013 - Table of Contents
Food Business News - January 15, 2013 - 5
Food Business News - January 15, 2013 - Web Contents
Food Business News - January 15, 2013 - 7
Food Business News - January 15, 2013 - 8
Food Business News - January 15, 2013 - Editorial - Food safety déjà vu
Food Business News - January 15, 2013 - New name, location for Smart Balance
Food Business News - January 15, 2013 - Leaders of the snack pack highlighted in report
Food Business News - January 15, 2013 - Innophos acquires Triarco Industries for $46 million
Food Business News - January 15, 2013 - Acquisition expands Agropur’s ingredient portfolio
Food Business News - January 15, 2013 - Drought, acquisitions hamper Cal-Maine earnings
Food Business News - January 15, 2013 - 15
Food Business News - January 15, 2013 - Organic Avenue sells controlling interest to investment firm
Food Business News - January 15, 2013 - Washington - Extreme makeover: Food Safety edition
Food Business News - January 15, 2013 - 18
Food Business News - January 15, 2013 - Farm-to-table F.D.A. extends preventive approach to food safety to the farm
Food Business News - January 15, 2013 - 20
Food Business News - January 15, 2013 - 21
Food Business News - January 15, 2013 - 22
Food Business News - January 15, 2013 - 23
Food Business News - January 15, 2013 - Flavors - Ethnic flavors remain on trend
Food Business News - January 15, 2013 - 25
Food Business News - January 15, 2013 - Ingredient Innovations - Starches for simple solutions
Food Business News - January 15, 2013 - 27
Food Business News - January 15, 2013 - New starch works with coatings, baked foods
Food Business News - January 15, 2013 - 29
Food Business News - January 15, 2013 - 30
Food Business News - January 15, 2013 - 31
Food Business News - January 15, 2013 - 32
Food Business News - January 15, 2013 - New Food Products
Food Business News - January 15, 2013 - 34
Food Business News - January 15, 2013 - 35
Food Business News - January 15, 2013 - 36
Food Business News - January 15, 2013 - Ingredient Market Trends - Winter wheat seedings up just 1% from 2012
Food Business News - January 15, 2013 - Ingredient Markets
Food Business News - January 15, 2013 - 39
Food Business News - January 15, 2013 - 40
Food Business News - January 15, 2013 - 41
Food Business News - January 15, 2013 - 42
Food Business News - January 15, 2013 - 43
Food Business News - January 15, 2013 - 44
Food Business News - January 15, 2013 - 45
Food Business News - January 15, 2013 - 46
Food Business News - January 15, 2013 - Supplier Innovations and News
Food Business News - January 15, 2013 - 48
Food Business News - January 15, 2013 - Classifieds
Food Business News - January 15, 2013 - 50
Food Business News - January 15, 2013 - Marketplace
Food Business News - January 15, 2013 - 52
Food Business News - January 15, 2013 - Ad Index
Food Business News - January 15, 2013 - Food Business in the News
Food Business News - January 15, 2013 - 55
Food Business News - January 15, 2013 - 56
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