Wild berry-flavoured beverage

Emulsion

1. Dissolve the required amounts of sodium benzoate in water.
2. Dissolve citric acid in the above solution.
3. Disperse PURITY GUM® Ultra starch with moderate agitation using high shear mixer.
4. Make pre-emulsion by slowly adding neutral oil with moderate agitation. Use LCI high shear mixer for 2 min. at 5000 rpm.
5. Homogenise the above pre-emulsion using high-pressure homogeniser at 4500/500 psi multiple passes until finer particle size is obtained.
6. Check particle sizes of the emulsion. Particle sizes should be less than 1 micron, preferably mean particle sizes ~ 0.3 to 0.4 microns.

Beverage 

1. Place water in a suitable container and agitate using overhead mixer to form a vortex.
2. Dissolve the required amount of sodium benzoate in water.
3. Add sugar, citric acid, malic acid and sodium citrate and continue to agitate until they are completely dissolved/dispersed (5-10 minutes).
4. Add flavour and agitate for 5 minutes.
5. Add neutral cloud emulsion and agitate for 10 minutes.
6. Store under refrigeration.

Guidelines

1. It’s important to note that the first ingredient added to water is sodium benzoate. If sodium benzoate is added after acids it will form a thick, white, gelatinous precipitate that creates a milky-white cloud in the beverage. Using warm water will aid dissolution of preservative.
2. Medium-chain triglycerides (MCT) is recommended as a neutral oil for clean flavour.
3. You may need to adjust the PURITY GUM Ultra high-performance emulsifier to oil ratio from 1:4 to 1:3 depending on the specific oil blend.
4. The recommended homogenisation pressure is 4500/500 psi for two passes, but you may decrease or increase the pressure if the emulsion particle sizes are too large or too small. Sometimes, over-shearing may break the emulsion.