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Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory tre

Zoom in font  Zoom out font Published: 2019-02-15  Origin: foodingredientsfirst  Views: 13
Core Tip: Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum.
Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum. The texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection, according to the company. With Ingredion’s expertise in recipe formulation, the addition of gums seeks to aid manufacturers to market faster without compromising on mouthfeel.

Ingredion says its single hydrocolloids deliver on texture and consumer appeal and can be used across a wide range of food and beverage applications. The company is targeting customers across Europe, the Middle East and Africa (EMEA).

“Whether they are developing a new tuna mayonnaise sandwich or fortified sparkling water or reformulating a blueberry muffin to be gluten-free, manufacturers need solutions that can help them deliver a delicious flavor and mouthfeel that the consumer will want to buy again and again,” says Charlotte Commarmond, Senior Director, Marketing and Innovation, Ingredion EMEA.

“But when it comes to removing essential ingredients such as sugar or fat, maintaining the flavor alone isn’t enough. Consumers want a satisfying eating or drinking experience which engages all the senses. Combining our global reformulation expertise with a diverse range of highly functional gums and starches, we can help food producers meet the needs of the health conscious, convenience shopper,” she explains.

Commarmond notes that by closely mimicking essential texture, performance and shelf life attributes, the company’s ingredient solutions can help to optimize costs without sacrificing eating quality and visual appeal.

Reducing sugar content in beverages
As regulatory moves occur related to excess sugar in food and beverages, combined with general consumer concern regarding sugar intake, the food and beverage industry continues to respond. A review of product launch information from Innova Market Insights data show clear trends in sugar claims such as sugar-free, low-sugar and no added sugar have occurred over the last ten years. Product launches with a sugar claim over this same time frame have been outpacing the general launch numbers, with a CAGR of 8.4 percent.

The same data show that products with both a sugar claim and those containing a hydrocolloid have been growing at 10.2 percent during this period. In fact, from 2013 to 2017, “low-sugar” was the fastest growing claim in the soft drinks category, with an average annual growth of +16.7 percent, according to Innova Market Insights. In low-sugar/sugar-free (LSSF) products, the main stabilizer applied in new products was maltodextrin, featuring in 8.2 percent of new LSSF beverages launches tracked. Gum Arabic was used in 6.3 percent of launches and xanthan gum featured in 5.9 percent of launches reported in the same period.

Ingredion realizes the mounting pressure beverage manufacturers are under to reduce sugar content in drinks – both as a result of soft drinks levies that now apply in various countries and to support the consumer drive for healthier lifestyles.

Last April, the UK’s sugar tax on soft drinks came into force, which pushed up the price of sugar-sweetened soft drinks across Britain. It has two tiers; a lower rate of 18 pence per liter for beverages with a total sugar content between 5-8g per 100ml and a higher price of 24 pence per liter for drinks with total sugar more than 8g per 100ml.

“Incorporating pre-hydrated gum arabic into low and sugar-free variants of popular beverages can help to maintain the body, texture and overall mouthfeel of the drink, meaning consumers don’t feel they have to sacrifice one sensory experience for another,” Commarmond adds.

Ingredion’s range includes;

Pre-Hydrated Gum Arabic Spray Dry Powder: Bolstering Ingredion’s beverage portfolio, this agglomerated gum arabic is pre-hydrated, making it easier to disperse and mix. This simplifies the manufacturing process by significantly reducing dusting and the amount of mixing time required (four to 16 hours down to just 45 minutes). The spray dried powder helps to enhance mouthfeel and drinking experience, even in reduced-sugar beverages, says Ingredion.  

TIC Gum Arabic FT Powder: A spray dried gum arabic that can be used as a film-forming agent in the panning process of many confectionery products. This grade two gum is also an excellent carrier for flavor encapsulation in dry mixes for water-soluble ingredients.

Ticalose CMC 400 Granular Powder: This medium-viscosity cellulose gum retains moisture, making it ideal for gluten-free bakery and low-calorie applications. It also controls texture and ice crystal formation in frozen dairy products, as well as protecting protein in acidified dairy products.

TIC Tara Gum 100: A guar gum used as a thickener and gelling agent in a variety of savory, dairy and bakery applications. It can be used with other starches and gums to give increased viscosity and stabilization, delivering an excellent texture and mouthfeel in the end product.
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