Carbonated beverages:
Particle suspension, mouthfeel, viscosity control, foam
control.
Concentrates:
Used in powdered and liquid concentrates controls viscosity,
adds mouthfeel, maintains foam, creates bulk, reduces
food calories, carries flavours, regulates freeze point,
maintains colour and flavour uniformity, reduces cost
through solids replacement, retains moisture and enhances
aesthetic presentation.
Alcoholic beverages:
Gum acts as clarifying agent and foam stabilizer.
Bread and batters:
Improves adhesion, controls viscosity, retains moisture,
controls oil transference and improves texture. |
