What is Hydrocolloids In Beverages?

December 31, 2024

A unique class of food ingredients that play a critical role in the development of the structure of the food is known as hydrocolloid. In broad terms, hydrocolloids can be defined as a distinctive kind of polymer that is soluble in water and impacts the viscosity and gelation of a solution. In general, a large number of hydrocolloids are polysaccharides. However, that is not the case for every single one of them. A few types of proteins such as gelatin, certain kinds of milk, eggs, and some vegetables derived from protein isolates also fall under the definition of hydrocolloid.

Additionally, most types of hydrocolloids are polysaccharides, not all food polysaccharides fall under the category of hydrocolloids. This is because a lot of polysaccharides are insoluble in water and do not react with water in any way. Moreover, because not every kind of polysaccharide which is soluble in water impacts the viscosity of the solution, they are not considered hydrocolloids. This happens because such polysaccharides have a distinctive molecular structure and weight. For instance, many varieties of oligosaccharides, or the highly branched dextran, fall within the category. Similarly, granular starch is traditionally not considered a true hydrocolloid however charges which are modified or gelatinized are considered true hydrocolloids.

Hydrocolloids perform a lot of functions within the food industry and are used for several purposes such as in the form of thickening agents as well as for the formation of gels. Hydrocolloids also play a vital role in the production of beverages. The majority of its functions emerge from the way that this ingredient reacts with water including its solubility and the way temperature impacts its performance when it is exposed to different conditions. With the immobilization of water, the gel tends to take on distinctive characteristics that vary based on the type of hydrocolloid used.

Further reading： What Are Hydrocolloids?

Role of hydrocolloid in beverages

Available in a diverse array of types such as xanthan gum, guar gum, alginates, carrageenan, and CMC, as well as pectin; hydrocolloids in beverages play a very important part in their production. In manufacturing beverages of various kinds including powdered beverage mixes, fruit juices, and more, hydrocolloids act as a critical thickening agent, or gelling agent, while also helping in regulating the fluidity as well as the texture of the beverages. In addition to this, hydrocolloids also allow the modification of the deformability of semi-solid foods.

When being utilized, usually a minimal concentration between 0.025% to 0.5% serves as enough amount to create the desired viscosity and form gels. However, since there are many types of food hydrocolloids, it is essential to select and use the ideal kind of hydrocolloid during the production phase, based on the purpose of application to enhance the sensory properties, as well as increase the stability of the beverages.

To choose the right hydrocolloid, it is essential to consider a range of factors including the following:

The stability of the hydrocolloids under a range of pH conditions ensures their performance does not deteriorate and the beverages stay in top shape.
The impact that electrolytes have on the hydrocolloids in beverages ensures the beverages do not suffer any kind of damage.
Synergy with all the other components of food such as sugars, salts, proteins, as well as other textures, along with the synergy it has with the texture of the products, as well as the mouthfeel of the liquid product.
The ease of use of the hydrocolloids, whether they are stable for storage over extended periods, and how easily soluble in water they are.
The price of the hydrocolloids for use, or their relative cost.
The relevant food additive regulations must be aligned before using any particular hydrocolloid to ensure it is allowed and understand in what concentration it can be used.

In general, when hydrocolloids are being used in food production, whether as gelling agents in food thickeners, stabilizers, or something else, a single variety cannot fulfill all the requirements. As such, a combination of varied types of hydrocolloids may be used to produce the desired effect. To understand this, we will explore the application properties of hydrocolloids for a range of common types of beverages.

Hydrocolloids in Beverages

In Acidic Fruit and Vegetable Juices

Beverages that are classified as acidic fruit juices have a pH level of around 4.0. Because of the low pH levels, heat-resistant bacteria pose the threat of growing and reproducing, which is why pasteurization or normal pressure boiling sterilization is employed to preserve the freshness of the juice for a long time. A lot of acidic vegetable juices have a pH level of around 5.0. As such, these require high-pressure and high-temperature sterilization.

This demonstrates that varied kinds of beverages, even those falling within the larger similar group (acidic juices in this instance), may require different stabilizers. For example, acidic fruit juice beverages require acid-resistant stabilizers such as xanthan gum, pectic, or propylene glycol alginate. Whereas, acidic vegetable juices need heat-resistant stabilizers like instant xanthan gum or CMC.

Another factor that would come into play is the mouthfeel of these products. Since both have very specific requirements for fullness and refreshing mouthfeel properties, only stabilizers with high viscosity and poor gelling properties like xanthan gum, CMC or propylene glycol alginate may be useful.

In Milk-rich Beverages

In beverages that contain milk, the use of hydrocolloids such as xanthan gum, CMC, pectin, or propylene glycol alginate becomes critical as emulsifying stabilizers that help boost the shelf stability of the beverages. However, for beverages that are classified as neutral milk-containing beverages, including nut milk, coffee milk, chocolate milk, etc; the hydrocolloid carrageenan also performs the same task as the ones mentioned above. There are also a few kinds of stabilizers that are specifically designed to act as emulsifying stabilizers for acidic milk-containing beverages and can protect proteins and improve the smoothness of the drinks.

In Carbonated Beverages

During the production of carbonated beverages, hydrocolloids play an important role as emulsifying stabilizers, enabling the development of emulsified flavors (also known as bases), which are derived from essential oils. Gum arabic and modified starch are the most commonly used hydrocolloids for this purpose, while modified gum arabic further boosts the properties of basic gum arabic, which allows for the effective manufacture of high-multiple emulsified flavors. It also helps in lowering the cost of formulation of emulsified flavors.

In Powdered Beverages

Hydrocolloids also play a critical role in the production of powdered beverages, since they help boost the mouthfeel of the beverages and help in suspending small solid particles that are not easy to dissolve in water. These include tea powder, coffee powder, and cocoa powder, among others. These mixes require properties like quick or instant solubility in water, which makes it essential to choose hydrocolloids that have strong solubility and strict microbial control, like instant varieties of guar gum xanthan gum, or carrageenan.

In Functional Beverages

Functional beverages include products like herbal tea, functional health beverages, and meal replacement drinks. These beverages have quickly become highly popular across countries, and become a critical market. Within these, hydrocolloids play a vital role during the production stages, for the unique characteristics it adds to the beverages. One of the key roles that hydrocolloids play in these beverages is that they help boost the overall quality of the drinks when blended stabilizers are used during the production process.

Additionally, select hydrocolloids such as inulin, gum arabic, and guar gum, play the role of an essential dietary fiber, however, they must be used in regulated amounts, ensuring that the added quantities are within the legal limits prescribed for the particular beverage. Additionally, hydrocolloids help in preventing the precipitation of crude fibers in pure grain meal replacement beverages which contain huge amounts of the crude fibers. In this application, hydrocolloids, help in preventing layering, while also preserving grain proteins and regulating crude fiber water absorption and expansion which helps in avoiding starch aging during the storage of manufactured goods.

In Other Beverages

Other beverages such as alcoholic beverages including beer, certain types of hydrocolloids such as propylene glycol alginate are commonly utilized for their ability to stabilize the foam. Furthermore, in beverages that contain any type of natural or artificial suspended pulp, suspending hydrocolloids become a very useful additive because of their unique properties. Other beverages such as the unique oral spray liquid candies, which are considered to be a kind of very low acid beverage, acid resistant hydrocolloids such as instant xanthan gum, and instant pectin play a very crucial role as these typically have a very low pH level ranging between 1.5 to 2.1.

Conclusion

High-quality hydrocolloids for beverages play a vital role in determining the stability of beverages from manufacturing to their distribution and sales. As such, finding reliable suppliers of hydrocolloid additives like Mondstar is essential for beverage manufacturers.

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