Stabilizing agents called hydrocolloids have become popular in functional beverage formulations as the drinks become more complex. "We have recently seen a lot of acidified dairy beverages, ready-to-drink cocktails, and different types of protein beverages emerge on the market," said Daniel Bailey, an R&D scientist with Gum Technology Corp. "Most of these types of applications contain proteins in the presence of acids or alcohol, requiring the use of hydrocolloids to achieve emulsion stability and protein protection."

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