The clean label trend has forced the reformulation of many commonly used foods to use unmodified hydrocolloids. This opens the door to look further into blend synergies and explore new applications. Includes a case study of the reformulation of an RTD beverage to meet clean label requirements.

1. Texture + Stability Solutions

2. Texture + Stability Solutions
Clean LabelRecognizable
Ingredients
No
Artificial
Ingredients
NGMO
Country of
Origin
Minimally
Processed
Minimal
Ingredients
Safe
Ingredients
No
Preservatives

3. Texture + Stability Solutions
Mystery Hydrocolloids (Gums)
o Unrecognizable, Unknown ingredients to
consumers
o Functionality is not understood by
consumer
o Nomenclature for gums is confusing
– What is a gum?
– What is a hydrocolloid?

4. Texture + Stability Solutions
Hydrocolloids common uses

5. Texture + Stability Solutions
Hydrocolloids are Clean Label
o Most hydrocolloids are naturally sourced
o Required for products to maintain stability
for products with a shelf life
o They are not preservatives
o They are safe for consumption
o Most are NGMO
o Many are minimally processed
o Recognizable Ingredients
o Country of origin

6. Texture + Stability Solutions
Gum Acacia: clean label
o Sap of the Acacia Senegal or Seyal Tree
o Harvested by tapping or natural exudation
o Organic grades
o Label Friendly

7. Texture + Stability Solutions
Gum Acacia: Functionality
o Excellent natural emulsifier
o Low viscosity addition to product
o Increases mouth coating
o Can be used in a wide usage range

8. Texture + Stability Solutions
Gellan Gum: Clean label
o Bacterium Sphingomonas Elodea
o Produced from fermentation process
o Approved for use in organic products
o Label friendly

9. Texture + Stability Solutions
Gellan Gum: Functionality
o Excellent for suspension
o Creates a fluid gel network
o Increases viscosity
o Low usage level

10. Texture + Stability Solutions
Project: Almondmilk

11. Texture + Stability Solutions
Ingredients Percentage
Water 97.70%
Sugar 3.00%
Almond Butter 2.00%
Gum Acacia/Gellan Gum 0.25%
Salt 0.03%
Sodium Phosphate 0.02%
Almondmilk Formulations
Ticaloid® Pro 181-AG Carrageenan/Lecithin
Ingredients Percentage
Water 94.82%
Sugar 3.00%
Almond Butter 2.00%
Soy Lecithin 0.10%
Salt 0.03%
Carrageenan 0.03%
Sodium Phosphate 0.02%
Procedures:
1. Mix stabilizer, sugar, sodium phosphate, and salt into the water
2. Mix for 10 minutes and then add almond butter with high shear
3. UHT process at 285oF for 4 seconds and homogenize 2500psi (2000/500)
4. Collect cold in sterile package

12. Emulsion Stability
Particle Size Distribution
0.01 0.1 1 10 100 1000 3000
Particle Size (µm)
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
5.5
6
6.5
Volume(%)
Almond Milk #2B Day 1, Friday, November 06, 2015 1:47:35 PM Almond Milk #2B Day 30, Friday, December 04, 2015 11:37:48 AM
Almond Milk #2B Day 60, Monday, January 04, 2016 1:37:02 PM
Particle Size(1 Day-30 Days-60 Days) of Carrageenan/Soy Lecithin

13. Emulsion Stability
Particle Size(1 Day-30 Days-60 Days) of Ticaloid Pro 181-AG
Particle Size Distribution
0.01 0.1 1 10 100 1000 3000
Particle Size (µm)
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
5.5
6
6.5
7
Volume(%)
Almond Milk #1B Day 60, Monday, January 04, 2016 1:19:14 PM Almond Milk #1B Day 30, Friday, December 04, 2015 11:24:05 AM
Almond Milk #1B Day 1, Friday, November 06, 2015 1:28:51 PM

14. Texture + Stability Solutions
Texture Ranking of Almondmilk
Resistance to Flow
Viscosity
Awareness of
Particulates
Mouth Coating
Overall Flavor
TicaPro 181 AG Carrageenan/Soy LecithinCarrageenan/Soy LecithinTicaloid Pro 181-AG

15. Texture + Stability Solutions
Conclusions
o Leveraging the functionalities of multiple
ingredients can provide control over texture and
stability
o Hydrocolloids are clean label options
o Valuable source of fiber
o Each hydrocolloid has unique properties, use
them to your advantage

16. Texture + Stability Solutions
For more information
o of Ticaloid® Pro 181
o white paper:
– “Texture + Stability Solutions for Dairy
Alternative Beverages”
o : Basics of Food Gums series