OPTIMISE STABILITY WHILE MAINTAINING FUNCTIONAL PERFORMANCE

Achieving effective stabilisation and the sweet taste consumer expect when reducing sugar in your formulations present many challenges. We can help you create highly stable emulsions and just-right sweetness with less sugar, fewer calories and the same indulgent texture that will elevate their drink to the next level in terms of quality enjoyment.

CASE STUDY: CRAFTING A NON-ALCOHOLIC, ZERO SUGAR BEER

CHALLENGE

A manufacturer wanted to create a non-alcoholic beverage using natural stabiliser and non-artificial sweetener.

SOLUTION

Ingredion experts recommended these ingredients solutions. 
Q-NATURALE^® 200 V emulsifier, which is a Quillaja extract from the Chilean soapbark tree. PureCircle Alpha stevia sweetener made from stevia extract and purified through a proprietary process to well-defined ratio of steviol glycoside molecules and PureCircle NSF12 food flavour extracted from stevia leaf.

RESULTS

Q-NATURALE® 200 V emulsifier enables the creation of a highly stable beverage emulsion, prevents ring formation, delivers crystal clarity and foam stability in the final beverage thus increases overall product satisfaction. 
PureCircle Alpha stevia sweetener provides sweetness without calories and in combination with PureCircle NSF12 natural flavour, the sweetness quality is improved and aftertaste is reduced. 

DRIVE STABILTY AND FUNCTIONAL PERFORMANCE WITH INNOVATION FROM INGREDION

NON-ALCOHOLIC BEER

Achieve foam stabilisation with reduce sugar content whilst maintaining mouthfeel. 

MOCKTAILS

Increase stability with a high performance emulsifier and reduced sugar for a health appeal. 

NON-ALCOHOLIC SPARKLING WINE

Increased beverage emulsion stability with reduced sugar level.