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Wild berry-flavored beverage

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Non-weighted neutral cloud

Wild berry-flavored beverage

Ingredion Ingredients Used: PURITY GUM® Ultra - 32236110

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Close up fresh wild cherries and two glasses of cherry compote with ice on dark background. Selective focus. Healthy food concept

Formula

-

Ingredient % % as is
Water 88.625
Sugar 11.000
Wild berry flavor (water soluble) 0.110
Citric acid 0.080
Malic acid 0.020
Sodium benzoate 0.020
Sodium citrate 0.015
FCC Red 40 0.005
Neutral cloud emulsion: 0.125
PURITY GUM Ultra high performance emulsifier (food starch-modified) 7.00
Medium-chain triglycerides (MCT) 20.00
Sodium benzoate 0.15
Citric acid 0.30
Water 72.55
TOTAL 100

Preparation

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. Make pre-emulsion by slowly adding neutral oil with moderate agitation. Use LCI high shear mixer for 2 min. at 5000 rpm.
  5. Homogenize the above pre-emulsion using high-pressure homogenizer at 4500/500 psi multiple passes until finer particle size is obtained.
  6. Check particle sizes of the emulsion. Particle sizes should be less than 1 micron, preferably mean particle sizes ~ 0.3 to 0.4 microns.

Beverage 

  1. Place water in a suitable container and agitate using overhead mixer to form a vortex.
  2. Dissolve the required amount of sodium benzoate in water.
  3. Add sugar, citric acid, malic acid and sodium citrate and continue to agitate until they are completely dissolved/dispersed (5-10 minutes).
  4. Add flavor and agitate for 5 minutes.
  5. Add neutral cloud emulsion and agitate for 10 minutes.
  6. Store under refrigeration.

Guidelines

  1. It’s important to note that the first ingredient added to water is sodium benzoate. If sodium benzoate is added after acids it will form a thick, white, gelatinous precipitate that creates a milky-white cloud in the beverage. Using warm water will aid dissolution of preservative.
  2. Medium-chain triglycerides (MCT) is recommended as a neutral oil for clean flavor.
  3. You may need to adjust the PURITY GUM Ultra high-performance emulsifier to oil ratio from 1:4 to 1:3 depending on the specific oil blend.
  4. The recommended homogenization pressure is 4500/500 psi for two passes, but you may decrease or increase the pressure if the emulsion particle sizes are too large or too small. Sometimes, over-shearing may break the emulsion.

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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