date:Jun 18, 2014
ys Prenzno says.
Beyond these nutritional benefits, hydrocolloids also can act as emulsifiers, Ingredions Ferrey says. Flavored beverages usually require integration of oil-based flavors in aqueous phases, he explains. Some [hydrocolloids] act as emulsifying agents, enabling the delivery of oil-soluble ingredients such as citrus flavors, oil-based colors like beta-carotene, and oil-soluble actives such as omega-3s into a stable beverage product. They also play a role in keeping oils and waters