For centuries, the clear gel inside Aloe vera leaves served as a topical treatment for burns, bites, dry skin and other skin ailments, and has been valued for moisturizing and anti-aging properties. Taken internally, the gel offers digestive, blood-sugar-regulating and detoxification benefits. Among Hispanics, aloe is the second most traditionally used herbal remedy (after chamomile). According to Aloecorp, 94% of Hispanic consumers prefer herbal remedies in a tea or beverage, compared to 44% of non-Hispanic consumers.

Aloecorps patent-pending Qmatrix® dehydration technology allows formulators and marketers the opportunity to develop aloe-based drink mixes with the same as fresh quality as the fresh Aloe vera leaf used in traditional recipes, says Barbara Apps, director of business development.

Qmatrix retains freshness and nutritional content by: patented polysaccharide preservation; proprietary, rapid, high throughput; and patented, low-temperature/short-time drying that retains heat-sensitive nutritional and functional components. With the Qmatrix manufacturing process, aloe can be stabilized indefinitely as a dry powder without preservatives and still retain the nutritional and sensory characteristics of fresh juice, says Apps.

After two years of bioactivity-guided product development to offer guaranteed biological activity, the company manufactures ACTIValoe®, with a guaranteed polysaccharide content of NLT 10% dry weight, fresh flavor, shelf stability and advanced solubility. Aloecorp has invested more than $13 million in scientific research to support efficacy for a wide range of health benefits, including immune-system health, antioxidant and detoxification activity, and the ability to help lower cholesterol, regulate blood sugar, and heal wounds.

Consumption rates of refrigerated juice and other beverages, bottled water, and beer and ale are growing significantly faster among Hispanics than the general population. Carbonated soft drinks, aseptic juices and sports drinks also show an increased purchase rate. Hispanic flavor preferences include fruit flavors, including berry, lemon-lime, orange and berry-lime flavor combinations, as well as traditional flavors such as guava, lime, pineapple, hibiscus and tamarind. Overall, sweet-tasting products rate high.

Getting the right mouthfeel and texture for a drink is important, says Apps. For example, a genuine tamarind beverage has a texture that contains pulp and particulates; this was found to be unacceptable by many informal sensory participants. However, these characteristics were very acceptable for the Hispanic target audience. The texture assures consumers that the product is natural and made with authentic ingredients, not just colored or flavored water.

Aloecorp, Inc.
248 Addie Roy Road 
Austin, TX 78746 
Phone: 800/458-ALOE (2563) 
Fax: 512/330-0746 
E-mail: [email protected] 
Website: www.aloecorp.com