Different names are used for each variety within the fruit beverage range, many of which are used in specific geographical areas only. A guideline to definitions of fruit beverages is given in the figure below.
JU 543 – All-round Stabilizer for Juices and Drinks
Introduction to Stabilizers
Benefits of Stabilizer Systems
Stabilizer systems are typically used in still drinks to:
- Suspend pulp and particles and avoid phase separation during storage
- Control mouthfeel and sensory properties
JU 543 – An All-round Stabilizer for Juices and Drinks
Danisco has developed JU 543, which is an all-round stabilizer for almost all types of still drinks. The stabilizer can work in both juices and juice concentrates. The dosage of JU 543 is as low as 0.03% (may vary depending on fruit variety, required functionality and other parameters). The JU 543 helps in providing mouthfeel as well as stabilization to the product to a great extent. JU 543 can be added to the juice processing line with the help of high shear mixer and thus, no new infrastructural investment is required for using this product. The main USPs of JU 543 are:
- Versatility
- Reliability
- Adaptability
JU 543 is a totally safe additive and meets all the specifications laid down by WHO. It is a combination of Cellulose Gum and Xanthan Gum. The product is Halal certified and can be added to all types of juices and drinks.
The unique effect of Danisco’s stabilizer systems is obtained by means of carefully selected raw materials, processing conditions and standardization methods, ensuring products of high uniformity.
The benefits of using Danisco stabilizers in beverages are:
- Good suspending effect
- Effective sensory control
- Highly efficient and cost-effective
- Optimal selection and combination of ingredients
- Well-defined properties
- Wide range of specialized products
- Replacement of lost mouthfeel in low calorie drinks
- Increased perception of higher juice content
- Addition of texture e.g. jelly drinks
Types of Still Drinks
The Use of Stabilizers to Improve the Mouthfeel of Fruit Beverages
Health and cost concerns have led to increased interest in removing sugar from drinks and replacing it with a non-nutritive sweetener. Although sweeteners can replace taste loss, they do not replace the texture provided by sugar.
Danisco offers a range of stabilizers which can replace the loss of mouthfeel in a cost- effective way.
Types of separation in fruit beverages. A: stable beverage; B: slight sedimentation of pulp and fruit particle (ineffective stabilizer system); C: complete phase separation (wrong stabilizer system); D: Neck ringing – essential oil separation due to unstable flavor emulsion.
Fruit Pulp and Particle Suspension
The sedimentation of pulp, particle and cloud material is a phenomenon related to beverages based on a high content of fruit pulp solids. This takes place over a certain storage period and the result is a non-homogeneous product with an unattractive appearance. The most common types of separa- tion in fruit beverages are shown in examples B and C in figure above:
- sedimentation of pulp and fruit particles, and
- separation in a serum phase and cloud phase
The rate of separation is related to several factors such as the size and density of the particles as well as the viscosity and yield value properties of the beverage. A stabilization and suspending effect are obtained using stabilizer systems with a high yield value. The presence of yield value is synonymous with the presence of a stabilizing network in the beverage. Stabilizer systems are giving a high yield value and, thus, a good stabilizing effect may not necessarily have high viscosity, as the two aspects are not related. This means a beverage may have a good suspending effect (high yield value) and low viscosity. In beverages requiring a high degree of flavor emulsion stability (see example D in figure above), the use of emulsifying agents may be necessary.
How to Select Stabilizer Systems for Fruit Beverages
When selecting stabilizer systems for fruit beverages, it is essential the desired functional properties of the stabilizer system are clearly defined and that they are related to the type of beverage in question.
The most important parameters to define are:
- the type of beverage – ready-to-drink or dilutable
- the level of pulp-suspending effect required
- the mouthfeel characteristics – heavy or light
- the viscosity profile
- the fruit type
- the fruit juice/concentrate content
- the required flavor release
- legislation
- cost