F&B Insight Asia Magazine Vol.7 AW-Final_F&B_Issue7_Low | Page 19

GOOD
APPEARANCE
IN BEVERAGES
I
ncreasing the comfort of healthy foods consumption has
become a global trend in this year. Mintel (2019) said that a new
generation about foods and drinks consumption in a modern
way has been responded to rising eating habits, quest for flavors
from culinary lovers, interest in personalization and competition in
fast delivery services. The consumer preferences nowadays are
advancing demand for more natural, nutritious, or customizable
products. It can help people who have busy schedules to consume
foods easily without worrying about their health or curiosities of the
ingredients, flavors or formats.
In beverage industries, they are going to produce healthy
beverages, such as juice and fiber based beverages. Both
have specific quality parameters,i.e. high turbidity and cloudy
visualization. It challenges the industries becausethe system of
juice and fiber based beverages forms two layers, i.e.a foam on
top and fruit pulp in the bottom.
Formulators need to put clouding agentsto stabilize the cloudy
appearance in the products. This food additive is different from
emulsification agents, but consists of oil in water emulsion.
The performance of this additive is the presence ofmicroscopic oil
dropletsin water suspension, so it will create a cloudy appearance
in beverages.
Besides adding the clouding agents, the turbidity appearance
can be done by adding essential oil, such as citrus oil. This oil is
known as flavor emulsion because its functional character as
flavor enhancer and maintaining the turbidity. However, adding
the clouding agents to the beverages will be dispersed into
unstable liquids. That is because the microscopic oil droplets in
the water will be interacted, so they will be separated from water.
To ensure the quality of the clouding agents based on its stability,
it is necessary to use emulsion technology. Making clouding
agents usually starts witha breakdown of the oil droplets into small
pieces in the water phase.It will be stabilized with stabilizers, e.g.
gum and / or modified starch, so the oil droplets will not blend. To
maintain stability, the addition of other emulsifiers (co-emulsifiers)
in beverages with clouding agents also needs to be done.
Reference: Lykke Stounbjerg, Christian Vestergaard, BirgitteAndreasen& Richard Ipsen. 2017.
Beverage clouding agents: Review of principles and current manufacturing. Food Reviews
International, DOI: 10.1080/87559129.2017.1373286
By: Miftah Duha
new generation about foods and
drinks consumption in a modern
way has been responded to rising
eating habits, quest for flavors
from culinary lovers, interest in
personalization and competition in
fast delivery services
Source : Asia Food Beverage Thailand