Cloud with an emulsified lining

National Starch Food Innovation has launched Purity Gum Ultra: a new starch-based emulsifier for cloudy beverages. The firm says the product delivers "exceptional turbidity and stability" in soft and alcoholic beverage formulations.

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

www.foodinnovation.com