Stabilizers for protein beverages
April 26, 2010
by Jeff Gelski
WHITE MARSH, MD. — TIC Gums has developed three ingredients specifically created for pasteurized milk products, chocolate and alternative protein beverages that provide a stabilizing function to improve texture.
The TIC Pretested Colloid 760 MB Powder is a stabilizer blend for pasteurized chocolate milk and other dairy products. The ingredient provides cocoa and flavor suspension in pasteurized products. It also may be used to increase the body and creamy texture of variegating syrup, eggnog and buttermilk.
The Dairyblend MB2 was developed to stabilize chocolate dairy and milk beverages, especially those that require UHT processing. It provides slightly added viscosity while giving suspension to cocoa in UHT processed finished beverages.
The Ticaloid 875 gum system was developed for use in protein fortified products, including those that may be identified as 95% organic. The ingredient interacts with milk and soy protein ingredients and imparts viscosity and body. The company also said Ticaloid 875 has synergistic properties with starch and it is suitable for puddings and functional alternative beverages where thick and creamy characteristics are desired.