date:Jun 18, 2014
ients, such as pieces of fruit or aloe, are increasing the market demand for hydrocolloids, Ingredions Ferrey says. In addition, gums that provide creamy mouthfeel and suspension of insoluble ingredients are in demand for the alternative milk and dairy- and soy-based coffee drink segments, CP Kelcos McHenry says.
In addition, hydrocolloids can help keep solid ingredients in suspension throughout a beverages shelf life so that the ingredients dont settle out and collect as sediment at the botto