Ingredion Incorporated has published “Beverage Emulsion Science 101,” a new technical booklet for various levels of formulation expertise. The booklet presents the fundamentals of emulsion, compares types of emulsifiers and features novel emulsification solutions.

An emulsion is a mixture of two or more liquids made up of molecules that possess lipophilic (fat-loving) and hydrophilic (water-loving) properties. These liquids are immiscible; meaning they are not normally capable of being mixed. The two liquids are constantly trying to separate, and that’s where emulsifiers come in. The food industry uses a variety of emulsifiers, the most popular being gum Arabic; as well as starch and quillaja extract.

The booklet covers the types of emulsifiers, including how they stabilize emulsions, how emulsions destabilize, how emulsions are used in beverages, and summarizes by presenting new-age solutions with superior emulsification power.

“Formulators are facing many challenges when working with emulsions – from removing weighting agents to availability, price and more,” says 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.”

Two novel emulsification solutions featured in the booklet include PURITY GUM® Ultra for traditional beverages and Q-NATURALE® for naturally sourced beverages. Derived from the Quillaja Saponaria Molina tree and extracted by a naturally based process, Q-NATURALE emulsifier can emulsify non-weighted oil systems – a solution for a wide range of applications, especially clear beverages and waters. PURITY GUM Ultra emulsifier is a cost effective and energy reducing emulsifier with unique oil stabilizing properties suitable for numerous beverage applications.

—Ingredion Incorporated, www.ingredion.com/us.