Cloud with an emulsified lining
It has been designed to reduce recipe and manufacturing costs by as much as 50%.
Stuart Wilson, business director, National Starch Food Innovation says: "In the past, manufacturers have struggled to find an emulsifier that combines cost-effectiveness with functionality. This new ingredient solves that problem, offering beverage manufacturers the opportunity to create premium-positioned beverages with a competitive price tag."
Purity Gum Ultra's molecular structure and chemistry stabilises up to 30% oil, enabling manufacturers to double the oil load of traditional OSA starch and Gum Arabic. Its oil stabilising properties optimise oil droplet size distribution: a key contributing factor to a drink's turbidity. The emulsifier eliminates the need for weighing agents and reduces water and energy use. It is stable in pasteurised and non-pasteurised applications and suited to all emulsion stability conditions.
Contact: National Starch
