Stabilising soft drinks
Standard orange beverage emulsion
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Water
75.60
12.00
Orange oil
7.20
Ester gum
4.80
Citric acid
0.30
Sodium benzoate
0.10
TOTAL
100
Preparation
1. Weigh the water into a beaker and dissolve the sodium benzoate, followed by the citric acid.
2. While mixing the water phase with a spiral mixer at moderate speed, slowly add PURITY GUM® 2000 starch and stir until completely dissolved. Once the mixture is smooth, stop mixing to avoid foam formation.
3. In parallel, dissolve the ester gum in the oil using continuous moderate agitation at ambient temperature.
4. Add the combined oil phase to the water phase under thorough agitation. Best results are obtained using a high-shear mixer to reduce the particle size range below 1μm.
5. Homogenise the pre-emulsion. Adjust pressure of the homogeniser and number of passes to achieve a mean diameter of approx. 0.3 to 0.4 μm.
Note: Beverage emulsions are typically dosed at 1-2 g / Litre to the final beverage. Therefore, the nutritional values of the final product depend on the composition of the final beverage where, for example, the use of regular sugar, reduced sugar or artificial sweeteners can make a big difference.