Application of Hydrocolloids

in the Beverage Industry

Dedi Fardiaz
Department of Food Science and Technology,
and SEAFAST Center
IPB UNIVERSITY

Presented at FoodReview Indonesia In-Depth Seminar “Technology and Trends – Driving the
Future of Beverage Industry”, IPB ICC, Bogor, August 8, 2019

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 1

 https://hypoxisingapore.sg/wp-content/uploads/2019/05

http://www.51modo.cc/upload/kindeditor/image/20160916/20160916172643_12633.jpg

Lezatnya Minum
https://i.pinimg.com/736x/ef/people-drinking-coffee-expresso.jpg
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 2
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 Copyright © 2001, Sinauer Associates, Inc.
Mouthfeel is important

What do you feel when

you sip this beverage?
Determine the choice
In the case of Carbonated Beverage
• the feeling of bubbles popping on the tongue
• carbon dioxide triggers pain receptors
• increased amounts of carbon dioxide in a
beverage can lead to a perceived increase in the
www.elperfecto.com coldness (cooling the water increases irritation)
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 3
 Improving the Mouthfeel
of Beverages
Abstract
A method for improving the
mouthfeel of beverages by adding
hydrocolloids having a particular
intrinsic viscosity, and reduced-
calorie beverages comprising said
hydrocolloids

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019

https://patentimages.storage.googleapis.com/f2/6c/2d/9387b1a72a5606/WO2010054829A1.pdf 4
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 5
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 6
 Compare sipping sugar beverages vs sipping beverages with intense sweeteners

Beverage Sipping Enjoyment

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 7
 Challenges in Formulation with High Intensity
Sweeteners

Various high intensity sweeteners to a varying

degree have inherent flavor properties:

• a delay in the onset of the perceived

sweetness;
• a lingering sweetness;
• bitter aftertaste;
• metallic aftertaste;
• a non-linear sweetener concentration to
sweetness equivalency ratio;
• adaptation or desensitizing; and
• a lack of mouthfeel or body.

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 8

 Flavor Profiles of Sugar and Sweeteners?
Sweetness

Saltyness Body/Thickness

Astringent Fruity

Sweet aftertaste Bitter

Bitter aftertaste
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 9
 Consideration in formulating sweety beverages

• We talk about the total flavor acceptability, not only the sweetness
• Several factors may influence the perception of flavor:
- appearance
- mouthfeel or texture
• Viscosity influences the perception of sweetness. Example:
- Sorbitol is more viscous than other polyol (same T and C)
- Replacing sucrose or corn syrup with intense sweeteners will
significantly affect the viscosity, body, and mouthfeel
- Adding solids or ingredients that increase viscosity will likely
change the flavor perception
- Because intense sweeteners are used at low level they have no
www.elperfecto.com
influence on the surface tension or viscosity of the finished
product
• The temperature at which the product is consumed influences the
perception of sweetness and flavor (volatility of certain compounds)
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 10
 Compound sweetener is a solution in beverage formulation?
Compound Sweetener:
A product made from various natural or synthetic sweeteners
together to produce compound taste and function.

Criteria of good qualty compound sweetener:

• Good taste (very similar to cane sugar)
• Enhances flavors, particularly those of fruit, chocolate, coffee
and vanilla
• Masks the bitter after-tastes of intense sweeteners such as
cyclamate and saccharin
• Easy to handle
• High solubility
• High freezing point depression
• High osmotic pressure in solution (low water activity)
• Acts as a good humectant
• Low viscosity in solution
• Browns readily (Maillard reaction)
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 11
 ++
Hydrocolloids?

H H
O O
H H
++

++
++

++ H
O
H All hydrocolloids will bind and hold water
to different extents, and all will viscosify
++ aqueous systems or form a gel

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 12

 From viscosity
to gelation

http://www.antteknik.com/Upload/ProductImage/ http://texturetechnologies.imgix.net/images/ms_2016_1084.jpg

Rheological Properties (Flow Properties)

What do you need in your food formulation?

• Stability, firmness, etc.?
• Consistency, viscosity, gelling properties, etc.
• Water binding capacity, textural properties, etc.
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 13
 From viscosity
to gelation

http://www.antteknik.com/Upload/ProductImage/ http://texturetechnologies.imgix.net/images/ms_2016_1084.jpg Texture Profile Analysis

What do you need in your food formulation?

• Stability, firmness, etc.?
• Consistency, viscosity, gelling properties, etc.
• Water binding capacity, textural properties, etc.
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 14
 What are the functions of hydrocolloids in the food systems?

Function Example
• Thickening/Increasing viscosity Gravies, Sauces, Soups, Dressings
• Suspending Fruit juice drinks, Chocolate milk
• Stabilizing Emulsion Salad dressings, Cream sauces
• Stabilizing Protein Yoghurt drinks, Chocolate milk
• Gelling Jams, Jellies, Preserves, Dessert gels
• Binding Water Baked food, Icing, Candy
• Inhibiting Crystallization Ice cream, confectionary
• Inhibiting Syneresis Pie filling, Desserts
• Forming Film Batter, Breaded food

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 15

 Bottled Water Beer Coffee Soft Drinks Dairy

Beverages (Which one needs hydrocolloids?)

https://www.bevindustry.com/publications/3

Energy Drinks
Dedi Fardiaz Juice Hydrocolloids in Beverages,Sports Drinks
FoodReview, August 8, 2019
Tea Wine &16Spirits
 Cloudiness in beer generally comes from
one of three sources: tannins, proteins and
yeast.

Tannins are naturally occurring elements of

Cloudiness in beer the barley grain husk that is extracted along
with sugars during the mashing process.
Proteins come both from dark grains and
also from certain non-barley grains including
wheat, oats and flaked barley.

Beer

Gelatin will precipitate tannins,

proteins and yeast

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 17

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 18
 Selection of Hydrocolloids based on Their Properties

• Solution Clarity
• Solubility in Various Temperature
• Thickening versus Gelling
• Suspension Ability
• Natural versus Non-Natural
• Stability to Stabilize Protein at Low pH
• Acid Stability
• Relative Cost per Kg

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 19

 Factors which Affect Hydrocolloid Properties

Higher DP (Degree of Polymerization)  higher viscosity, slower to hydrate

Lower DP (Degree of Polymerization)  lower viscosity, faster to hydrate

• Molecular Weight Glucan, Galactan Manan, Galacturonate, Cellulose,

Guluronate, Mannuronate, Galactomanan, etc.
• Monosaccharides Composition
• Type of Side Chain Higher DS (Degree of Substitution)  Faster to hydrate, more uniform subst.
Lower DP (Degree of Substitution)  Slower to hydrate, less uniform subst.
• Number of Side Chain
• Distribution of Side Chain even

uneven

Hairy region Smooth region Hairy region

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 20

 From viscosity
to gelation

http://www.antteknik.com/Upload/ProductImage/ http://texturetechnologies.imgix.net/images/ms_2016_1084.jpg

Rheological Properties (Flow Properties)

What do you need in your food formulation?

• Stability, firmness, etc.?
• Consistency, viscosity, gelling properties, etc.
• Water binding capacity, textural properties, etc.
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 21
 http://www.antteknik.com/Upload/ProductImage/

Hydrocolloid as a Thickener

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 22

 Hydrocolloid as a Thickener

Source:
Dedi Saha
Fardiazand Bhatacharya, 2010. J Food Sci Technol. 47(6): 587–597.
Hydrocolloids in Beverages, FoodReview, August 8, 2019 23
 Juice

Juices may use CMC and xanthan gum to increase viscosity without impacting
color, taste, texture, or other desired characteristics.
The low viscosity of Gum Arabic makes it ideal for fruit juices, soft drinks, and
other beverages.
Gellan gum forms a transparent fluid-gel that is useful in beverage dispersions.
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 24
 Xanthan Gum stabilizes blended coffee Traditional Frappuccino-Blended Coffee
Ingredients
• ½ cup milk
• ½ cup strongly brewed coffee
(double-strength), chilled
• ⅛ tsp xanthan gum
• 2.5 tablespoon sugar
• pinch of salt (¹⁄₁₆ tsp)
• 1 cup ice

Coffee

with Xanthan Gum without Xanthan Gum

https://joyofblending.com/make-frappuccino-blended-coffee-drinks/
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 25
Xanthan Gum
• Non-gelling biopolymer, with an ordered
rigid chain conformation
• An effective stabilizer or a suitable
thickener for various kinds of water-
based systems
• High viscosity at low shear rates,
pronounced shear-thinning nature, and
good resistance to shear degradation.
• Viscosity is decreased with increasing
shear rate, therefore the food product
becomes easy to pour, mix, and pump
• It is bio-compatible with several gel-
forming and non-gel-forming
macromolecules and can form a stable
gel in conjunction with suitable
biopolymer systems, example locust Rheology Properties
bean gum
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 26
Xanthan Gum – Galactomannan Interaction Carrageenan
500 Xanthan Gum +
Locust Bean Gum
Xanthan Gum

Agar

Force, grams
Aginate
300

Galactomannan “hairy” region

(galactose residue) Gelatin
“smooth” (unbranched region)

Galactose
100
Mannan

0.5 1.5 2.5

Penetration, cm
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 27
 How to keep a perfect shelf-life of high protein
liquid?
• prevent proteins from breaking down in the
solution
• needs stabilization of protein

How to build a perfect mouthfeel and taste of

the reduced-sugar liquid?
• maintain the texture/body of the liquid

https://www.bevindustry.com/publications/3
We need hydrocolloids
High-protein and Reduced-
sugar Beverages
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 28
http://textureanalysisprofessionals.blogspot.com/2015/05/gel https://countrymeetscitydotme.wordpress.com/

Hydrocolloid as a Gelling Agent

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 29

Seaweeds

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 30

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 31
 Alginate Solution + Ingredients
Alginate

Alginate gel

Egg Box Structure

CaCl2 Solution

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 32

 Need hydrocolloids to
How to keep the fruit gels maintain the viscosity and
floating in the beverage? the specific gravity of the
liquid and the gels
Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 33
Main hydrocolloid thickeners
• Xanthan gum
• Carboxymethyl cellulose
• Methyl cellulose and hydroxypropyl Think Hydrocolloids in Beverages
methyl cellulose
• Gum arabic
• Galactomannans (guar and locust
bean gum)

Main hydrocolloid gelling agents

Thermoreversible gelling agents
• Gelatin
• Agar Thermally irreversible gelling agents
• Kappa Carrageenan • Alginate
• Iota Carrageenan • High methoxyl (HM) pectin
• Low methoxyl (LM) pectin • Konjac mannan
• Gellan gum • Locust bean gum
• Methyl cellulose and hydroxypropyl
methyl cellulose
• Xanthan gum and locust bean gum or
konjac
Dedi Fardiaz mannan Hydrocolloids in Beverages, FoodReview, August 8, 2019 34
 Thank You Very Much

Dedi Fardiaz Hydrocolloids in Beverages, FoodReview, August 8, 2019 35