BREWING AND ALCOHOLIC BEVERAGE
Hydrocolloids have been used as beer foam stabilizers lately by the manufacturer. They give your beer a beautiful golden colour by removing the haze in beer caused by proteins in the grain.
DAIRY BASED BEVERAGE
A common gel used in chocolate milk is carrageenan. Carrageenan extracted from seaweed is used to keep cocoa suspended. Carrageenan is a cold-soluble hydrocolloid, meaning it can form gels at lower temperatures. It also aids in particulate suspension, Emulsification, Mouthfeel.
ALTERNATIVE DAIRY BEVERAGE
The increase in demands for non-dairy beverages worldwide has turned the attention for hydrocolloids as stabilizers in plant based drinks. Also, hydrocolloids are meeting the need for reduced sugar, higher protein, improved mouthfeel, enhanced functionality and ingredients from sustainable sources.
VEGETABLE AND FRUIT JUICE
Juices are gaining very high demand as a non alcoholic beverages, uses as an alternative to the caffeine containing drinks such as coffee, black Due to the action of gravity, the particles aggregate to form sediments during storage in juices. Hydrocolloids and gums have been found to stabilize different juices and can stabilize the sensorial attributes as well as nutritional quality of juices.
Serves as an egg wash replacement to add gloss for vegan bakery products.
The rise of functional foods to meet the nutritional requirements of individuals in busy schedules has expanded the requirements for suitable hydrocolloids. They have been found to aid in improving mouthfeel, reducing calorie intake, and enhance nutritional value.
TEA AND COFFEE
Tea having good antioxidant content have high likeability in consumers for its properties. The packaged beverage though need hydrocolloids to improve their acceptability, along with low sugar and calories intake. Similarly, for coffee too beverage texturizers and suspension agents to enhance mouthfeel and maintain uniformity with time are needed.
The hydrocolloids can be customised based on the product`s need, that can help to stabilize suspension, flavours and protect proteins from high heat and acidic juices; for example, protecting the proteins in dairy beverages from acidity.
The hydrocolloids used are vegan, organic, non-GMO, fortified for their application to meet the required demands of beverage industry.
- Using hydrocolloids in acidic pH beverages, the stability of hydrocolloids at low-pH range is critical to maintain expected viscosity during storage. Another challenge is giving the appealing mouthfeel and great flavor release for the beverage. GUMS at SARDA has been formulated to meet the needs of manufacturers.
- Guarsar 501 (High viscosity, fast hydrating fine mesh)
- Guarsar 351 (medium high viscosity fine mesh)
- Guarsar F01 (Low viscosity, perhydrates Guar and odourless)
- Sargol 100/99
- Sargol 100/98