New system stabilizes beverage flavors
Feb. 3, 2011
by Jeff Gelski
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.