date:Jun 18, 2014
sion network for juice drinks, neutral protein drinks and alternative milks, CP Kelcos McHenry notes. Pectin, a fruit- and vegetable-based gelling agent, is used to improve mouthfeel in juice and other low-pH beverages and for protein stability in low-pH protein drinks, he says. In addition, carrageenan, an algae-based hydrocolloid ingredient, is the primary stabilizer for most neutral-pH dairy applications, while xanthan gum and cellulose are used to provide additional body, mouthfeel and visc