date:Jun 18, 2014
mixed together in high-protein non-dairy beverages, he says.
Working as a team
Although hydrocolloids can be used to solve various beverage complexities, they do pose some challenges of their own, experts note.
For example, hydrocolloid gums tend to clump together when they come in contact with water, making it difficult for a beverage-maker to disperse the gums in solution, says Dan Grazaitis, food scientist for TIC Gums. To alleviate this, formulators can use pre-hydrated gums, which disper