New system stabilizes beverage flavors

by Jeff Gelski
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HORGEN, SWITZERLAND — Dow Wolff Cellulosics has launched Methocel for flavor emulsions. The cellulose-based flavor stabilization solution for beverages offers a cost-effective alternative to octenyl succinic anhydride (OSA) starch and acacia gum, also known as gum Arabic, according to Dow Wolff Cellulosics, a business unit of the Dow Chemical Co. Beverages made with Methocel for flavor emulsions remain turbid over time, which indicates superior “cloudifying” properties, according to the company.

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