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Technical Service Representative Adam Bosset spends much of his day fielding questions from customers who reach out to us and, recently, the topic of replacing pectin in acidified protein beverages has been a common query. We asked him to provide recommendations for these applications:
"Our R&D team has identified gum synergies that mimic pectin's mouthfeel, ability to suspend and, most importantly protect protein. Proteins can potentially denature and clump in acidic environments which makes understanding the isoelectric point of proteins critical to the replacement process.
If you are formulating fruit based drinks, Ticaloid® PRO 148 OG stabilizes and suspends protein particulates. For dairy based coffee beverages, Ticaloid PRO D159 OG creates an indulgent drinking experience by enhancing mouthfeel. To reduce the awareness of particulates in juice beverages Ticaloid 310 S is a great cold water soluble option for pulp suspension."
To talk with Adam or another Gum Guru® on our technical service team about your specific texture and stability needs, call our technical support hotline at (800) 899-3953/+1(410) 273-7300 or click the chat button on this page.