WESTCHESTER, Ill. — Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announces the publication of “Novel Ingredient Solutions for Removing Weighting Agents” white paper. The paper presents the company’s novel ingredient solutions designed to deliver high oil load and stable emulsification without the need for weighting agents, which are increasingly being removed from beverages due to potential concerns relating to their chemical compositions and process inconvenience.
Concerns over weighting agents like brominated vegetable oil (BVO), sucrose acetate isobutyrate (SAIB) and glycerol ester of wood rosin (ester gum) are on the rise due to potential consumer health concerns, regulatory limits on weighting agent usage levels and costs. BVO is no longer generally recognized as safe (GRAS) by the FDA and the cost of weighting agents can contribute as much as 50 percent to the formulation cost of the emulsion.
Ingredion is addressing these concerns by presenting manufacturers with ingredients to replace weighting agents: Q-NATURALE high efficiency emulsifier for natural beverages and PURITY GUM Ultra emulsifier for traditional beverages. Derived from the Quillaja Saponaria Molina tree and extracted by a natural process, Q-NATURALE emulsifier can emulsify non-weighted oil systems – a solution for a wide range of applications, especially clear beverages and waters. PURITY GUM Ultra emulsifier is a cost effective and energy reducing emulsifier with unique oil stabilizing properties suitable for numerous beverage applications.
“The market is facing major challenges related to the reformulation and product development of weighting agent free beverages in response to rampant consumer demands and technical issues that have persisted within the industry since their introduction,” said Afaf Makarious, Global Technical Lead for Beverage Emulsion with Ingredion Incorporated. “We’re excited to provide our manufacturing customers with innovative emulsification solutions to remove weighting agents from their beverages to address these concerns, while reducing emulsion costs.
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