WESTCHESTER, Ill.— Ingredion Inc. released a technical booklet called “Beverage Emulsion Science 101" about the fundamentals of emulsion, comparing types of emulsifiers and featuring novel solutions. The booklet is designed for formulators with varying experience.
Emulsifiers, such as the popular gum arabic, starch and quillaja extract, to hold together two liquids made of lipophilic and hydrophilic molecules that wouldn’t normally mix together.
The booklet covers the types of emulsifiers, including how to stabilize and destabilize them, how they are used in drinks, and summarizes new solutions.
“Formulators are facing many challenges when working with emulsions—from removing weighting agents to availability, price and more," said Dinah Diaz, market development manager with Ingredion. “We wanted to address these challenge head on, present the available options and provide new solutions to showcase our capabilities in this area and ability to develop solutions that will meet the demands of our beverage customers."
The booklet features two novel emulsification solutions—PURITY GUM Ultra for traditional beverages and Q-NATURALE for naturally sourced beverages.