Orange-flavoured cloud emulsion

Preparation

1. Weigh water into a beaker and dissolve the sodium benzoate, followed by the citric acid.
2. Add Q-NATURALE^® 200 V emulsifier under moderate agitation to the water.
3. Dissolve the ester gum in the oil using continuous moderate agitation at ambient temperature.
4. Add the combined oil phase to the water phase under thorough agitation. Best results are obtained using a high-shear mixer to reduce the particle size range below 1μm.
5. Homogenise the pre-emulsion. Adjust pressure of the homogeniser and number of passes to achieve a mean diameter of approx. 0.3 to 0.4μm.

_{Note: Beverage emulsions are typically dosed at 1-2 g / litre to the final beverage. Therefore, the nutritional values of the final product depend on the composition of the final beverage where, for example, the use of regular sugar, reduced sugar or artificial sweeteners can make a significant difference.}