For example, Gelstar[r] stabilizer, a newly formulated stabilizer from FMC BioPolymer (Philadelphia), utilizes the functionality of specific hydrocolloids to achieve optimum stability in a reduced-sugar beverage. This new stabilizer functions to improve the rheological properties, texture, mouthfeel and quality of the beverage over the length of the product's shelflife, particularly when sugar and fat solids are reduced. Once activated, the ingredient provides both a soluble and insoluble matrix that effectively suspends protein, calcium, cocoa and vitamins, and prevents fat/oil separation in the emulsion.
A dramatic change in mouthfeel and texture are evident when sugar is removed or reduced from beverages. “We are able to tailor our blends into enhancing the stability during processing and shelflife, while adding back some of the creaminess and body that sugar provides in a beverage,” says Sara Carlberg, an FMC food technologist.