Starch replacement for gum arabic in beverages

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Related tags: Starch, Sudan, Maize

While performance is key, price volatility and sourcing issues can also have an impact on hydrocolloid choice

With the recent price volatility of gum arabic due to unrest and poor harvests in Chad, Nigeria and the Sudan, National Starch is offering manufacturers a cost-effective alternative in the Purity Gum range of speciality starches.

Derived from waxy maize, the Purity Gum range of ingredients can replace gum arabic in flavour and beverage emulsions where film-forming and emulsifying properties are required.

The range does not affect taste or viscosity and, unlike gum arabic, Purity Gum does not require a cooking phase.

Usage levels are also significantly lower, says National Starch, which means that stable emulsions can be achieved at reduced shear pressures, resulting in reduced net costs. They also have high microbiological purity.

In flavour and oil encapsulation the starches can also provide excellent flavour retention, stability and shelf-life.

They provide beverages with long-term stability without major viscosity variations producing end products with no sign of ringing or sedimentation.

Contact: National Starch, Tel: 0161 435 3200

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