Traditional soluble hydrocolloid systems do not impact retort-processing times significantly. However, they do not provide long-term shelf stability, yielding defects of sedimentation and separation.
At comparable-use level and typical processing conditions, the new MCC/CMC co-processed product can provide 10% to 30% time savings versus traditional MCC/CMC-based stabilizers. In a high-brix or high-solid nutritional beverage, the addition of this product results in a 25% reduction in retort time, and in-house stability of 12 months.