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Mandarin orange fusion beverage

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Emulsify high-oil loads

Mandarin orange fusion beverage

Ingredion Ingredients Used: PURITY GUM® Ultra - 32236110 INVERTOSE® High Fructose Corn Syrup - 026550

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Formula

-

Ingredient % % as is
Water 82.88
INVERTOSE® High Fructose Corn Syrup 026550 15.80
Citric acid 0.44
Sodium benzoate 0.41
Potassium sorbate 0.30
Yellow 6 0.11
Flavor and color emulsion: 0.063
PURITY GUM® Ultra high performance emulsifier (food starch-modified) 6.00
Natural orange blend flavor 4.80
Beta carotene (30% suspension) 0.20
Medium-chain triglycerides (MCT) 18.40
Water 70.60
TOTAL 100

Preparation

Procedure 1: Beta carotene oil blend

  1. Combine beta carotene with natural orange blend flavor and MCT.
  2. Heat up the oil blend to 110-140ºC until all beta carotene crystals are dissolved, check for any un-dissolved crystal under microscope.

Procedure 2: Flavor and color emulsion

  1. Dissolve the required amounts of sodium benzoate in water.
  2. Dissolve citric acid in the above solution.
  3. Disperse PURITY GUM® Ultra high performance emulsifier with moderate agitation using high shear mixer.
  4. Heat up the above water phase to ~80-90 ºC.
  5. Make pre-emulsion by slowly adding the beta carotene oil blend with moderate agitation. Using LCI high shear mixer for 2 min at 5000 rpm.
  6. Homogenize the above pre-emulsion using high pressure homogenizer at 4500/500 psi multiple passes till obtain finer particle size.
  7. Check particle size of the emulsion. Particle size should be less than 1 micron, preferably 0.3 to 0.4 microns.

Guidelines

  1. It’s important to follow the procedure of dissolving sodium benzoate in water first, followed by citric acid. Otherwise, precipitation may occur.
  2. In the emulsion, you can replace the oil blend (natural orange blend flavor, beta carotene suspension and MCT) with an alternate oil blend such as vegetable oil/ MCT with orange, lemon, lime, etc. to construct your desired flavor.
  3. You may need to adjust the PURITY GUM Ultra emulsifier to oil ratio from 1:4 to 1:3 depending on the specific oil blend.
  4. If the viscosity of the emulsion is too high, reduce the PURITY GUM Ultra emulsifier level to 5% and reduce the oil blend to 20% accordingly; compensate the difference with water.
  5. The recommended homogenization pressure is 4500/500 psi for two passes, but you may decrease or increase the pressure if the emulsion particle size is too large or too small. Sometimes, over-shearing may break the emulsion.
  6. Process the emulsion at minimum 80ºC to prevent beta carotene crystallization.

Featured ingredient

PURITY GUM® Ultra - 32236110

Double your beverage emulsion oil load for greater productivity

Challenged to stabilize high oil loads in concentrated beverage emulsions? The most desirable emulsifier needs to deliver both flavor (or color) and turbidity effectively, while maximizing the oil load and minimizing water usage. Yet higher oil loads require more emulsifiers, which causes too high of a viscosity in processing. Plus, emulsions are also highly unstable. As a result, typical oil loads for beverage emulsions are less than 15%.

For a solution, look to PURITY GUM Ultra modified starch. It enables you to double the emulsion oil load to improve productivity, whether developing a new formulation or reformulating an existing beverage.

Enjoy savings and sustainability benefits 

PURITY GUM Ultra modified starch uses a patented technology that optimizes the molecular structure of the starch. This gives the emulsifier three to four times the emulsifying power of traditional beverage emulsifiers. It makes it possible to double the oil load, which in turn doubles manufacturing throughput, dramatically reducing processing costs. It also saves in warehousing and shipping.

Achieve high performance for ultimate process savings

This innovative ingredient solution consistently outperforms other starch emulsifiers:

  • Excellent performance in high oil load (up to 30%)
  • Functional in delivering flavors, actives, nutrients and oil-soluble ingredients in a wide range of applications 
  • Superior emulsification in weighted and non-weighted systems  
  • Offers beverage turbidity cost-optimization opportunity 
  • Stable in alcohol-based systems up to 20% alcohol by volume 
  • Can eliminate or reduce time-consuming processing steps 
  • Stable at a broad pH range (2.5 to 8.0)
  • Reduces variable manufacturing costs, less warehouse costs, reduced shipping weights
  • Greater asset utilization, potentially postponing capital expenditure in concentrate production
  • Reduces carbon footprint aligning with corporate sustainability initiatives

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