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Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory tre
date:Feb 15, 2019
erage annual growth of +16.7 percent, according to Innova Market Insights. In low-sugar/sugar-free (LSSF) products, the main stabilizer applied in new products was maltodextrin, featuring in 8.2 percent of new LSSF beverages launches tracked. Gum Arabic was used in 6.3 percent of launches and xanthan gum featured in 5.9 percent of launches reported in the same period.

Ingredion realizes the mounting pressure beverage manufacturers are under to reduce sugar content in drinks both as a result of

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