Donald Pszczola

Donald E. Pszczola

In the November 1999 Ingredients section, “Sipping into the Beverage Mainstream,” we discussed how a variety of ingredients were helping to redefine what once were considered alternative beverages, moving them gradually into the beverage mainstream. At that time, we looked at bottled waters, soy drinks, coffee or tea beverages, fortified smoothies, juices, and several other categories.

A beverage recently introduced into the marketplace, Stewart’s Strawberry N’ Cream is an aromatic soda that uses the essence of strawberries and a hint of vanilla. Today’s beverages are driven by such factors as indulgence, health, novelty, and convenience.More than ever, today’s beverages are driven by such key trends as health, indulgence, convenience, the desire for something a little new (such as the addition of a different flavor or color to a traditional drink) or the desire for something a lot new (possibly a carbonated milk, an exotic fruit and vegetable juice blend, or a beverage made with certain health-promoting ingredient components). 

Over the past year a wide range of beverages have been introduced into the marketplace—many of them reflecting the trends mentioned above. Mistic StrawMato, a juice drink combining strawberry and tomato flavors; Pepsi with a Twist (a lemon flavor added); Mountain Dew Code Red (a red-colored Mountain Dew with a cherry flavor); Odwalla Milk, blending organic soymilk, basmati rice milk, and oat milk; and Welch’s 100% Juice Blends (Concord Grape Strawberry, Concord Grape Cranberry, and Concord Grape Mango) are just a few examples. 

Most recently, Stewart’s, owned by the Snapple Beverage Group, has introduced three fountain-style sodas in flavors that appeal to regional tastes. These products include Black Cherry Wishniak, an old-fashioned soda with the sweet taste of black cherries; Birch Beer, a cold-brewed draft with a touch of wintergreen; and Strawberries N’ Cream, an aromatic soda that uses the essence of strawberries and a hint of creamy vanilla. 

And, of course, there are many, many other examples that could be easily cited of the expanding beverage market. Throughout this article, several beverages will be alluded to such as probiotic drinks, hot beverage mixes, alcohol-free wines, improved soy beverages, fortified drinks, and a variety of others. 

But unfortunately the way to the mainstream is not always easy. All streams have their perils—hidden rocks, unruly currents, swamps, maybe even a gator or two. And so, not surprising, several challenges—including functionality, nutritional, marketing, and perhaps even conceptual (back to the old drawing board)—have to be met long before the product can reach the marketplace. 

Specialty ingredients (and we have a wide array to choose from, such as flavors, starches, colors, encapsulated ingredients, dairy components, soy-based ingredients, and so on) can help beverage processors solve problems in the formulation and processing of products in the expanding beverage sector of the food industry. 

Let’s look at more than 20 possible areas where ingredients can help address some problems that beverage manufacturers may encounter. 

--- PAGE BREAK ---

Ensuring delivery of probiotics
Probiotics present significant processing challenges because of their vulnerability to temperature, acidity, moisture, and other factors. Shelf life, too, can be unpredictable. Because of these processing and storage problems, manufacturers cannot accurately claim the specific amount of probiotics in a finished product, and often have to boost the amount to cultures to ensure that they deliver adequate levels. And, of course, if the probiotics stay alive, they may not necessarily survive the passage from the mouth to the intestines. 

A stabilized form of encapsulated probiotics has been developed through a collaboration between Balchem Encapsulates, a business segment of Balchem Corp., and Institut Rosell, the Human Nutrition and Health Group of the Lallemand Company. The encapsulate is said to greatly increase the probiotics’ stability and survival rate, with clinical tests revealing that tablets made with the encapsulated ingredient had a 100% recovery rate. 

Under the agreement between the two companies, Balchem applied its proprietary encapsulation technology, marketed under the name Probiocap™ by Institut Rosell, to several widely used strains of probiotics for use in food applications. These strains from Institut Rosell include Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium longum. Institut Rosell is utilizing its probiotics expertise to market the products. 

While the coating applied to the probiotics is part of Balchem’s core proprietary encapsulation technology, it has been modified to address specific processing challenges of probiotics. The technology coats the probiotic to protect it from moisture, high humidity, and acidity. The coating allows the probiotic to pass through the gastrointestinal tract without being destroyed by gastric juices and is triggered for release in the intestines based on pH conditions. 

Balchem currently holds a patent on the encapsulation and stabilization of volatile, temperature- and oxygen-sensitive substances, including probiotics. The encapsulation technology may triple shelf life for probiotics in certain applications. 

According to a representative from Institut Rosell, the technology has potential for such beverages as yogurt drinks, milk shakes, and baby formula. 

For more information, write to Balchem Corp., P.O. Box 175, Slate Hill, NY 10973 (phone 845-355-5300; fax 845-355-8032). 

Introducing fiberless soy protein with greater solubility
A soluble soy protein without fiber has been introduced for use in beverages by Central Soya Co., Inc., P.O. Box 1400, Fort Wayne, IN 46801-1400 (phone 219-425-5948; fax 219-425-5948). Called Alpha™, the soy protein is said to have a much greater solubility than standard soy proteins in the marketplace. 

In an interview with Food Technology, George Rakes, Assistant Director of Protein Research at Central Soya, described the new ingredient, its features, benefits, and broad range of beverage applications. 

Because the ingredient contains around 80% protein, it is labeled a soy protein concentrate. However, traditional soy protein concentrates are products that have protein (around 70%) in insoluble carbohydrates. This new ingredient can be described as a soy protein concentrate with the fiber removed, or, if you prefer, a highly soluble soy protein containing no insoluble particulates. 

--- PAGE BREAK ---

The ingredient is minimally processed, preserving and building on soy’s natural functionalities. It offers a low flavor profile, which is more compatible with low-flavor food systems; it has a milk-like viscosity and mouthfeel; and superior emulsification characteristics. It also retains high levels of naturally occurring isoflavones. 

Its low flavor profile, high solubility, and mouthfeel allow this soy protein to be used in a variety of beverages and traditional dairy applications. According to Rakes, it may be incorporated in soy milk-type products at 6 g soy/8 oz or in meal-replacement beverages at 14 g soy/8 oz. It is also suitable for acidic beverages such as juices. Furthermore, studies conducted at Central Soya have demonstrated its excellent emulsification properties in a coffee whitener and other fluid systems. 

The soy proteins will be part of a line of ingredients. Alpha Plus products, for example, are soy proteins compounded with other ingredients such as whey, vegetable lipids, flavorings, vitamins, and minerals. 

Such an ingredient can help beverage manufacturers with several challenges—both old and new—that they face when developing and processing their soy-based products. Rakes notes that these challenges can include flavor profiles, levels of soy incorporation, and sedimentation. 

Furthermore, as research has shown, soy has the potential for offering health benefits, and the ingredient meets the criteria for FDA’s health label. 

Additional information about this ingredient and its applications will be provided in future issues of Food Technology. 

Using dairy ingredients to provide functionality in hot beverage mixes
Dry beverages such as coffee, tea, and cocoa present certain challenges for the food formulator. Ingredients must be selected that provide superior foam stability, good solubility, clean flavors, and even nutritional benefits. Researchers have found that incorporating dry dairy ingredients into hot beverage formulations may help solve these problems. 

For example, formulating dry cocoa mixes that have a rich flavor and produce a head of foam can be a challenge. Foam-dried nonfat dry milk (NDM) has had an inert gas such as carbon dioxide or nitrogen injected during the drying process. Increasing the amount of air and decreasing density helps achieve a head of foam on these beverages. Furthermore, low-heat NDM reportedly provides good solubility and a clean flavor in hot cocoa mixes. (Sweet dairy whey may also be used as a substitute for NDM as a cost-effective alternative.) 

Dry versions of chai tea (a combination of milk, spice, and tea) often include NDM in the mix. NDM is said to have excellent cold water solubility and heat stability. Key benefits may also include a rich creamy mouthfeel, low fat levels, and proper foaming as expected in a latte beverage. 

--- PAGE BREAK ---

Nondairy creamers, or “coffee whiteners,” are often incorporated into a dry cappuccino or instant coffee mix. Recent research has shown that whey proteins may be used successfully in coffee whitener systems with some modifications of the stabilizer system. A 50:50 blend of whey protein and caseinate showed good results, as did a whey protein system stabilized with polysorbate, sodium stearoyl lactylate, and lecithin. 

In coffee systems, denatured whey proteins may provide superior foam stability. Clemson University researchers recently conducted preliminary studies with the addition of whey proteins to milk used for frothing and foaming in coffeehouses. The researchers found that adding 1% whey protein concentrate 80% (WPC80) to milk reduced mean foam dissipation after five minutes. They also found that increased pasteurization temperatures stabilized the foams that are produced during frothing. 

Foams produced during frothing—along with increased whey protein denaturation—might improve foam stability for both fluid milk and dried whey powder. 

For more information, write to Dairy Management, Inc., 10255 W. Higgins Rd., Suite 900, Rosemont, IL 60018-5616 (phone 847-803-2000; fax 847-803-2077). 

Preserving flavor and bouquet of alcohol-free wine
Alcohol-free wines are suitable for consumers who enjoy the taste of wine but want to avoid alcohol. In particular, these beverages, because they may contain 15% of the calories found in traditional wine, may appeal to the weight conscious as well as persons who need to avoid alcohol because of pregnancy, driving, sports, medications, or other reasons. The challenge, however, is to develop products that offer a satisfying flavor and bouquet. 

French winemaker Naturgie has created a line of fine wines called Poly Vignan which are said to provide the taste and aromatic elements of traditional wines but are free of alcohol. The wines are the result of a proprietary two-step method that removes the alcohol but retains the bouquet and flavor. According to the manufacturer, this method features a natural process that extracts by vacuum the alcohol molecules at temperatures below 86°F. This avoids thermal breakdown, since the processing temperatures are no higher than those used during fermentation. 

Within minutes, the alcohol is removed and recovery of the wine’s bouquet begins. The delicate ingredients of the wine—the tannins, anthocyanins, and trace elements—are preserved intact, while no preservatives are added. The process enables the production of alcohol-free wine containing very volatile aromas that would be lost by traditional distillation. 

The line of French wines available include white, rose, red, sparkling, sparkling peach, and muscat sweet dessert wines. Capable of being stored at room temperature for more than three years, they may be used as aperitifs or as accompaniments to any dish. 

For more information, write to Naturgie Inc., 161 W. 54th St., Ste. 202, New York, NY 10019 (phone 212-292-2625; fax 212-292-3999). 

--- PAGE BREAK ---

Eliminating soy’s beany taste
A variety of methods are available today which are minimizing or eliminating the characteristic taste of soybean ingredients in beverages. Here are a few of the most recent. 

A new soy processing method has been developed by a Japan-based company, Japan Cellfoods, 5-45-1001, Mukogawa-cho, Takarazuka City, Hyogo Prefecture (phone 0797-84-0014; fax 0797-84-9447). UniCell soybeans are produced using an enzymatic process to break soybeans down into their individual cells. (The process involves an enzymatic treatment to produce a pectinase that dissolves the substance binding the cells together.) Since the entire soybean is used in this process, all of the nutrients are retained. Because most of the individual cell membranes are not ruptured in this process, the resulting soybeans have almost none of the beany taste of regular soybeans that is produced when an enzyme in the soybeans oxidizes the bean’s unsaturated fat. Keeping the individual cell membranes intact prevents this oxidation process and thereby minimizes the distinctive taste. The soybeans can be added to beverages such as fruit juices and soymilk without compromising their taste. 

Formulations and proprietary blends to remove the characteristic soybean taste inherent in soy-based beverages have been developed by Prime Favorites, Inc., 31 Grove Ave., Morris Plains, NJ 07950 (phone 973-455-0600; fax 973-455-0601). Called Natural Flavor Enhancers, the formulations and blends have no characteristic taste or flavor of their own and are combined with soy-based beverages to remove the underlying soybean taste. According to the manufacturer, these ingredients are superior to the flavors traditionally used to mute or minimize soybean taste. 

A soy delivery system, SDS Flavor Technology, provides masking properties by neutralizing the soy protein “beany” characteristics, while delivering a creamy and lost-lasting flavor with intense aroma. The system is available from Blue Pacific Flavors & Fragrances, Inc., 1354 S. Marion Ct., City of Industry, CA 91745-2418 (phone 626-934-0099; fax 626-934-0089). 

Odwalla Inc., Half Moon Bay, Calif., has developed a dairy-free refrigerated beverage called OdwallaMilk that blends organic soy milk, basmati rice milk, and oat milk. Rice milk, which has a sweeter taste than soy milk, helps offset the taste problems that are characteristic of soy. The fortified beverage is also made with fruit juices which further sweetens the product. 

Minting flavors have rich potential in beverages
I usually associate “mint” with confectioneries such as hard candy or gum. Over recent years, mint in varying intensities have become extremely popular in this area. However, mint flavor has also been used in such beverages as teas and alcoholic drinks (for example, mint juleps). Although not exactly a traditional flavor, it seems to me that mint may have potential in other beverages as well. 

Imagine mint-flavored smoothies or mint-flavored fortified waters—two very “hot” beverages right now. Or since chocolate and mint go so well together, perhaps chocolate mint coffee would be an appropriate formulation. Perhaps mint may be used in creating a carbonated beverage. And since mint is popular with both adults and children, a variety of other possibilities may exist, ranging from kid drinks combining mint and fruit to alcoholic beverages such as mint vodka. 

Again, these are only my ideas—I’m not sure if there would be any processing challenges involved or how well mint would react with certain flavors. But using mint flavor might be worth considering. 

And for those who do, a new mint flavor is available from Ottens Flavors, 7800 Holstein Ave., Philadelphia, PA 19153 (phone 215-365-7800; fax 215-365-7801). Called Natural/Artificial Mint, the flavoring is said to provide a predominantly peppermint profile, patterned after that of the well-known after-dinner mint. A water-soluble version is suitable for teas and other beverages, and desserts such as ice cream. (An oil-soluble version is also offered for use in confections including hard candy, gums, and fillings.) 

“We were seeking a pungent, yet smooth profile that was applicable to a wide range of food products,” said a representative from the company. According to the manufacturer, a usage of 0.07 to 0.1% or as necessary is suggested in the finished product. 

Samples of the flavor are available. 

--- PAGE BREAK ---

Using flavor ingredients to improve beverage formulations
Citrus fractions for use in a full range of beverages including soft, isotonic, alcoholic, and juice have been developed by Florida Treatt Inc., 3100 U.S. Highway 17-92 West, Haines City, Fla. 33845 (phone 863-421-4708; fax 863-422-5930). 

A highly volatile fraction extracted entirely from lime Citrus aurantifolia (also known as West Indian, Mexican, or Key Lime), Lime HV is said to provide intense, well-balanced lime notes at extremely low usage rates—1 ppm and less in the finished product. It can also be used with other citrus creations such as lemon to add a “twist.” 

Lemon HV, a fraction extracted from lemon, was developed previously. Its concentrated zesty notes are said to give freshness and lift to flavors, enhancing initial odor and flavor impact. 

Both fractions are described as water-white products, making them suitable for clear beverages. 

In addition, the company has recently established the first commercially available source of 3-methyl-2,4-nonanedione, a high-impact, specialty aromatic chemical used in tea, honey, and parsley formulations. Imparting hay-like green notes, the flavor chemical is found naturally occurring in dry green and black tea as well as dry parsley. 

Flavorists may use the chemical in a brewed tea base, where concentrations of 0.1– 0.2 ppm add a tea-like aftertaste. 

Imparting dietary fiber to beverages
Dietary fiber is generally recognized as an important nutrient for regulating intestinal conditions. Recent research has shown that it has the potential to reduce the risks of such diseases as diabetes and coronary heart, and higher intake levels have been recommended. 

A soluble dietary fiber source called Fibersol® may be used in beverages to provide a variety of functionality and physiological benefits. A spray-dried white powder produced by the pyrolysis and controlled hydrolysis of cornstarch, it is available from Matsutani Chemical Industry Co., Ltd., 951 Bunker Lane, Decatur, IL 62526 (phone 217-875–9819; fax 217-875-9821). 

The ingredient, a concentrated form of soluble dietary fiber (90% minimum, dry weight basis), is free flowing and readily dispersible in water, producing a totally soluble, clear solution. It is stable to heat, acid, and retort; offers very low viscosity; is freeze/thaw stable; and has no inherent flavor of its own. It may be labeled as a maltodextrin. 

According to the manufacturer, the ingredient promotes the growth of beneficial microflora in the intestine and has prebiotic effect on good intestinal health. It helps maintain healthful serum cholesterol, serum triglycerides, blood glucose levels, and regular laxation. 

The fiber source is suitable for use in such beverages as sports drinks and fortified water, as well as a variety of other applications. It is certified kosher and pareve. 

--- PAGE BREAK ---

Enhancing visual appeal of fortified beverages
Fortifying a beverage while enhancing its visual appeal can frequently be a challenge for the manufacturer. Unsightly oily surface ringing, bottom sedimentation, and lack of attractive color are some of the common problems encountered. However, ingredient solutions which may help solve these problems and which may play an important role in future beverage development have been developed by Roche Vitamins, Inc., 45 Waterview Blvd., Parsippany, NJ 07054-1298 (phone 800-526-0189; fax 973-257-8420). 

Dry Vitamin E 15% CC, an antioxidant designed specifically for clear beverages such as water and flavored seltzers, maintains the beverage’s visual appeal while eliminating the concern of unsightly oily surface ringing or bottom sedimentation in beverage containers. In addition to its visual benefits, it enhances ingredient claims on the label. 

Beta-Carotene 10% CWS/S may be used to enhance the visual appeal of beverages such as fruit drinks by adding coloration, while providing the nutritional benefits of vitamin A and antioxidants. Because of its ease of compatibility with liquids and inherent versatility, the cold-water-soluble ingredient enables beverage manufacturers to explore a wider range of formulation possibilities while strengthening label claims. 

Also, as discussed in the August issue of Food Technology, these ingredients may be utilized in the One Solution Approach, developed through a strategic alliance by Roche Vitamins, Inc., Givaudan, and TetraPak. By bringing together the broad resources and innovative capabilities of these three leaders in their respective fields, the approach allows beverage manufacturers to have all the resources they need from one source to meet the expanding demands of the health-minded consumer marketplace. 

Providing desirable mouthfeel in cold-temperature beverages
A tapioca starch which disperses easily in cold water has been developed by National Starch and Chemical Co., One Matrix Dr., Monroe, NJ 08831 (phone 800-797-4992; fax 609-409-5699) for use in beverage systems and other products. 

Called Textra Plus, the cold-water-soluble starch is said to enhance mouthfeel and increase viscosity. It suspends fruit pulp in juice-containing drinks; as a mouthfeel enhancement agent, it is suitable for use in drinks such as coffee, tea, or chocolate made from a mix or made fresh. The free-flowing powder has a bland taste. 

Specialty starches marketed in this line (Textra, Textra Plus, and Instant Textra) are said to provide desirable mouthfeel to beverages. Specifically, they provide lubricity and oil-like properties without negative characteristics. They also minimize the undesirable aftertaste associated with certain ingredients and can restore mouthfeel properties in diet and reduced-calorie beverages. Because they are made from tapioca, they do not mask delicate flavors and provide a clean flavor profile. 

The starches serve well in cold-temperature beverage systems and provide freeze-thaw stability. They also solubilize in water with little agitation in a wide range of temperatures. 

--- PAGE BREAK ---

Potential creation of beverage research centers
In recent years, some food ingredient companies have started up nutraceutical divisions designed to develop and promote ingredients or ingredient components that have the potential to reduce the risk of certain diseases. A similar concept that may increasingly have impact in the area of beverages is the creation of beverage research centers. 

Consider, for example, the potential of such a concept in the dairy field. One advantage might be focusing on dairy components in new beverages. According to one source in the dairy research area, “as separation technology such as ultrafiltration becomes more commonplace in the dairy industry, the production of specialized components becomes more feasible.” 

Studies have shown that probiotics, milk lipids, milk proteins and peptides, and other components have physiological functionality. Further health research can be done on oligosaccharides, sphingolipids, conjugated linoleic acid, butyric acid, whey protein concentrates, immunoglobulins, alpha-lactalbumin, lactoferrin, lysozyme, lactoperoxidase, and a number of milk-protein-derived peptides. 

Among the health benefits that these ingredient components may offer include antimicrobial action and wound healing, antiviral activity, passive immunity and disease protection, probiotic action in the gut and control of gut microflora, inactivation of selected microbial toxins, anticancer activity, and antihypertension action. 

At such a center, protein-fortified sports drinks or meal replacement products would be among the array of beverage formulations that could be created using these ingredients and ingredient components. Furthermore, such research can help provide opportunities for dairy processors to modify current milk options to more closely meet consumer preferences. In addition to the emphasis on health, applications can be created offering a variety of different flavors and textures that might appeal to a wider audience. Possibly, carbonated dairy beverages can be formulated to attract teenagers, for example. Of course, strategic alliances between the beverage center and other segments of the food industry would be possible. 

As can be seen, the potential for such a center would be very high—not only for the dairy industry but for the other industries as well. News about such centers will most likely appear in future pages of Food Technology. 

Creating stable cloudy beverages
A weighting agent consisting of sucrose acetate isobutyrate (SAIB) and vegetable oil has been developed for use in cloudy soft drinks by Nutrinova, Inc., 25 Worlds Fair Dr., Somerset, NJ 08873 (phone 732-271-7220; fax 732-271-7235). Called BalancePlus, the product is mainly used in beverage emulsions as a density adjusting agent to keep the flavor components in balance and create stable, cloudy beverages. 

Because of incompatible specific gravities of flavoring oils and finished beverages, emulsified oil can rise to the drink’s surface and form an unsightly ring at the neck of the bottle. Although there are several stabilizing methods available to address this problem, many of them have disadvantages. 

This new product, however, is the result of improving SAIB, which was recently approved in the U.S., to provide better features in product handling and superior clouding effects in the beverages. The vegetable oil reportedly lowers the viscosity of SAIB to get a fluid weighting agent that can be easily handled. 

The weighting agent, which has a specific gravity higher than water, is oxidation stable and has no distinctive color or flavor that might impair the finished product during its shelf life. Its maximum allowed concentration stabilizes as much as 150 ppm flavor/terpene. 

--- PAGE BREAK ---

Stabilizing tea flavor
The development of instant teas can be hampered by the inherent instability of the tea flavor. The established process involved in producing these beverages can result in the loss of flavor and aroma topnotes. 

A proprietary process that presents tea flavor as a highly stable white solid has been developed by Zylepsis Ltd., 6 Highpoint Henwood Business Estate, Ashford, Kent TN24 8DH, United Kingdom (phone +44 (0)1233 660555; fax +44 (0)1233 660777). This product is said to have a high-intensity tea aroma and flavor, and yet is free of the polyphenols that cause haze and the formation of precipitates. 

According to the manufacturer, the tea flavor is essentially caffeine-free and has antimicrobial properties. 

Because of its properties, it can solve the traditional problem of instant teas, and also create opportunities for tea-flavored products such as ice cream and yogurt. 

Fortifying beverages with iron without delivery problems
A fortification system which disperses iron without precipitation was developed by Taiyo International, Inc., 4700 W. 77th St., Ste. 175, Edina, MN 55435 (phone 952-832-5273; fax 952-832-9897). 

Previously, iron sources exhibiting the best bioavailability adversely affected food quality by accelerating lipid oxidation or by producing unfavorable colors and flavors. While compatible and nonreactive iron compounds have less iron taste compared to soluble iron, iron precipitation prevents fortification in large amounts. This new system reportedly eliminates these problems associated with iron fortification. 

Called SunActive Fe, the system is described as a superdispersed ferric pyrophosphate preparation which disperses insoluble iron in liquid formulations without any precipitation. Its particle size shows a sharp distribution size (average 0.5 μm), several folds smaller than ferric pyrophosphate. 

Developed for the dairy and beverage industries, it is stable against heat, salt, pH, and oxidation, and reportedly offers superior absorption properties and bioavailability. Furthermore, it does not impart to the food product an unpleasant iron flavor or change in color. It is also mild on the stomach. 

Launching organic fruit flavors
A line of organic fruit flavors for use in beverages and other applications has been recently launched by McCormick Flavor Div., 226 Schilling Circle, Hunt Valley, MD 21031 ( These flavors, which include Blueberry F55064, Banana F55065, Strawberry F55066, Apple F55067, Peach F55068, and Raspberry F55069, were reportedly created to meet the needs of industrial food processors who are aiming to fulfill the growing consumer demand for organic products in the marketplace. 

Food processors choosing to use the “organic” label must show proof that the product meets the Food and Drug Administration requirement. This means that the product must contain by weight, excluding water and salt, at least 95% organically produced raw or agricultural products. McCormick’s all-natural flavors have been certified organic through the Oregon Tilth Certification Program. 

The company’s global sourcing program allows for a continuous, certifiable supply of flavoring materials to produce these certified organic flavors. 

--- PAGE BREAK ---

Making heart-healthier beverages
A heart-healthy product for use in beverages and other products has been developed by ADM Nutraceuticals, 4666 Faries Pkwy., Decatur, IL 62526 (phone 800-510-2178). Called CardioAid L, the product uses an exclusive lecithin technology that makes it water dispersible and biologically active, so that it can be incorporated into beverages. 

Available as an off-white powder, the ingredient is said to provide 0.4 g sterols in a 2.5-g serving. It consists of sterols (minimum 16% by wt), lecithin (minimum 32% by wt), maltodextrin (44–50%), and tricalcium phosphate as a flow aid (maximum 2%). 

CardioAid-P—which has the same basic ingredients as L (with the added advantages of soy protein and isoflavones)—can provide sufficient soy protein to meet the FDA soy health claim and includes isoflavones which may have heart benefits as well. This ingredient is also water dispersible and can be used in nutritional beverages and other meal replacement systems. 

Using vanilla in newer types of beverages
When we think of vanilla, applications such as ice cream, milk shakes, and bakery products probably come to mind. But vanilla can find use in a variety of newer types of beverage applications, such as flavored milk products, yogurt-based drinks, and upscale coffee blends. A wide range of vanillas and vanilla blends for such products are available from Nielsen-MasseyVanillas, 1550 Shields Dr., Waukegan, IL 60085 (phone 847-578-1550; 847-578-1570). 

Flavored milk products, for example, are becoming increasingly popular, especially with children. Vanillas can enhance flavored milk blends, helping to carry the flavors of chocolate, mocha, and strawberry, without adding unwanted fat, calories, or additives. 

Madagascar Bourbon-Indonesian Pure Vanilla is a suitable flavoring for yogurt drinks using vanilla, chocolate flavors, or coffee essences. The blend is said to have special staying qualities which lends itself to the rich flavors of chocolate and coffee. Madagascar Bourbon Pure Vanilla may be used as a complement to fruit-flavored yogurt drinks, such as strawberry, mango, and kiwi. Its rounded bouquet provides the right character to go with sweet fruits. Furthermore, food product developers who incorporate nutraceuticals into these beverages can utilize the masking abilities of vanilla to help overcome the off flavors of these ingredients. 

Vanilla blends also have application in upscale beverages for the specialty coffee drink market. A combination of Madagascar Bourbon with Tahitian Vanilla produces a flavor of the classic French Vanilla, which can be used to enhance such products as ready-to-drink lattes and cappuccino-style beverages. Coffee-and-cream-flavored beverages are enhanced by French Vanilla flavors because the combination of the sweet, creamy Madagascar Bourbon with the slightly anis-like quality of Tahitian Pure complements both the faintly bitter coffee taste and the richness of the milk or cream base. 

--- PAGE BREAK ---

Improving emulsion stability
Polyglycerol fatty acid esters (PGFEs) are non-ionic emulsifiers widely used for food, cosmetics, and toiletries. Recently a synthesis process for obtaining extremely hydrophilic polyglycerol fatty acid esters (PGFEs) has been developed by Mitsubishi Chemical Corp., 1000 Kamoshida-cho, Aoba-ku, Yokohama City, Japan, for improving the emulsion stability of certain beverages. 

The resulting emulsifiers are said to have higher cloud point and lower degree of esterification than those synthesized under conventional methods. They are extremely hydrophilic, and can improve the emulsion stability of milk beverages and improve the solubility of sucrose monoesters used for inhibition of spore germination in clear acidic beverages. 

According to the manufacturer, the PGFEs decreased the creaming rate and suppressed oiling off in milk beverages. Also, they prevented sedimentation and improved the solubility of sucrose monoesters in clear acidic beverages. 

These emulsifiers are currently used in some milk beverages in Japan and are expected to expand into the PET-bottled beverage market. 

Launching Web site as a resource for winemakers
A Web site designed to function as a technical resource for winemakers has been launched by DSM Food Specialties USA, Inc., 13325 South Point Blvd., Suite 200, Charlotte, NC 28273 (phone 800-438-1361; fax 704-583-8358). The site, is said to provide solutions for technical challenges, practical information on making better wine more efficiently, and complete details on wine-making ingredients available from DSM. 

According to a representative of the company, “the site is in place to keep the professional winemaker up to date and informed about the latest worldwide wine-making research. Our goal is to help winemakers produce better wines—with fewer problems. And, of course, inform them of the benefits of our products in connection with that objective.” 

The site answers frequently asked questions regarding yeast and enzymes and their function within fermentation, as well as discusses step by step the process of wine-making (from de-stemming to fermentation), best practices, and useful ingredients (specialty enzymes, yeast, and fermentation bioregulators) for making higher-quality red, white, and sparkling wines. 

Winemakers can request product samples on-line, and submit questions and comments. All queries are forwarded to DSM technical specialists for prompt response. 

Removing colors and odors from beverages
Activated carbon—a safe and cost-effective solution for removing unwanted colors and odors from fruit juices, juice concentrates, wine, malt beverages, and distilled liquor—consists of a carbon skeleton with a large network of pores. It is these pores that trap color and odor bodies, making it a very effective purification method. 

All activated carbons contain a broad range of pore sizes, commonly defined as micro-, meso-, and macropores. Different activated carbons can vary significantly in their pore size distribution depending on their starting raw material and activation method. Choosing the best activated carbon for a particular application requires an understanding of what is to be removed from the liquid in question. 

More than 150 varieties of activated carbon to precisely fit each customer’s product and process requirements are available from Norit Americas, Inc., 5775 Peachtree Dunwoody Rd., Building C, Suite 250, Atlanta, GA 30342 (phone 404-256-6150; fax 404-256-6199). Offered are choices for color removal and longterm color stability; removal of bad tastes and bad colors, depending on the impurities to be removed; various grinds to accommodate filtration and contract needs; and carbons with very low levels of extractable iron. 

According to the company, its Darco brand activated carbon provides 10–40% savings compared to competitive products. This allows beverage processors to use a lower dosage to reach the treatment objectives. Individual results will depend on variation in color bodies in the beverages and the degree of transmittance or clarity required. 

--- PAGE BREAK ---

Adding functionality with fruit-derived ingredients
Ingredients derived from bananas and other fruits such as pineapple, mango, and passion fruit may be used to add functionality to beverages. 

Banana purees and concentrated purees, clear concentrated banana juice, and banana essence; passion fruit concentrate, juice, and essence; pineapple juice; and mango puree are available from Chiquita Brands, Inc. USA, Processed Food Ingredients, 250 E. Fifth St., Cincinnati, OH 45202 (phone 800-438-0015; fax 513-784-6790). 

In addition to providing functionality benefits such as texture and flavor, these ingredients have potential health benefits. Bananas, for example, are a good source of potassium, which is essential for the body’s growth and maintenance, including regulation of blood pressure, response to nerve stimulation, contraction of muscles, and cellular enzyme function, and may reduce the risk of heart disease. 

Most recently, Chiquita Brands introduced Raspberry Aronia, a juice cocktail combining raspberry with the zesty flavor of aronia berry and other natural flavors. The aronia berry is a good source of anthocyanins, polyphenols, flavonoids, and other beneficial nutrients, and can maintain healthy circulation and blood pressure. 

Setting trends?
Two new beverage ideas have been recently introduced by Haarman & Reimer, 300 North St., Teterboro, NJ 07608 (phone 201-288-3200). 

Chicha Morada is a popular Peruvian beverage made with purple corn, pineapple and apple juice, cinnamon, and cloves. Resembling diluted grape juice, it has a complex flavor that tastes like black cherries with flashes of cinnamon and clove. This flavor has been replicated by H&R. Natural Chicha Morada Type Flavor offers beverage manufacturers po-

Sodium Alginate Blend
—called Dariloid® QH—is designed primarily for use in milk systems. The ingredient provides the desired viscosity for instant mixes and other foods, including milkshakes, toppings, puddings, cheese sauces, and mousses. Benefits include ease of preparation, setting without refrigeration, excellent stability, smooth and velvety texture, clean and pleasant mouthfeel, and potential for gelatin replacement. For more information, write to ISP Alginates, Inc., 6605 Nancy Ridge Dr., San Diego, CA 92121 (phone 858-646-6800; fax 858-646-6845)—or circle 300.

Bioactive Colostrum Concentrate—called Salibra™—contains the necessary components (immunoglobulins, lactoferrin, conjugated linoleic acid, TGF Growth Factors, and IGF-1) to help achieve intestinal healthy. According to the manufacturer, the product protects against pathogenic bacteria and toxins, maintains a healthy intestinal lining, and enhances the body’s immune function. For more information, write to Glanbia Ingredients, Inc., 523 6th St., Monroe, WI 53555 (phone 608-329-2800; fax 608-329-2828)—or circle 301.

Natural Vitamin E Products are available in new higher concentrations. Covi-ox® T-90 natural antioxidants, an oil, is the highest concentrated mixed tocopherols product available, featuring forms of vitamin E delivered in their naturally occurring ratios. Covitol® F-1370, a highly concentrated oil, is 37% more potent than standard natural-source vitamin E products. For more information, write to Cognis Nutrition & Health Group, 5325 S. Ninth Ave., La Grange, IL 60525 (phone 708-579-6213; fax 708-579-5529)—or circle 302.

--- PAGE BREAK ---

Sharp Cheddar Flavor—called Cracker Barrel Profile—is said to deliver immediate cheese flavor impact, cheese aroma, and lasting cheese flavor. Part of the Exceed Plus® line, the flavor is engineered to work with and enhance the other sources of cheese in the finished product. Available as a convenient-to-use powder, it can replace refrigerated block cheese in many applications such as refrigerated and frozen sauces, soups, casseroles, and pocket sandwiches. It may also be used in traditional dry boxed convenience dinners where low moisture and long shelf life demand their use. For more information, write to Kraft Food Ingredients Corp., 8000 Horizon Center Blvd., Memphis, TN 38133 (phone 901-381-6500; fax 901-381-6524)—or circle 303.

“Soy Sauce Handbook,” a resource guide for food technologists, describes an extensive line of naturally brewed soy sauce products available from Kikkoman. A full line of liquid and dehydrated soy and teriyaki sauces are detailed for use in numerous applications, including American comfort foods and dishes from international cuisines such as Burmese, French, Malaysian, and others. For a copy, write to Kikkoman International, Inc., Industrial Dept., P.O. Box 420784, San Francisco, CA 94142-0784 (phone 415-956-7750; fax 415-391-1842)—or circle 304.

Macademia Nut Extenders—called Nut-Nots™—are a special blend of oils that are formulated to harden to a nut-like texture when baked. In addition to creating a nut-like texture after baking, the oil-based extenders are flavored to enhance the eating experience. The baking process also helps the milk proteins in the product to turn slightly brown so the inclusions look like macademia nuts. For more information, write to Cargill, Inc., P.O. Box 5625, Minneapolis, MN 55440 (phone 952-742-6000; fax 952-742-7393)—or circle 305.

Flavors for Confectionery are derived from milk solids using a proprietary technology. Called Grande Gusto®, the natural flavors are available in liquid and dry versions and can offer a variety of benefits in confections. For example, they can add a subtle, roasted, caramel-like flavor while blending and rounding the overall flavor profile, as well as boost chocolate and caramel flavors. In caramels, caramel toppings, and variegates, the ingredient enhances the toasted, nutty, buttery notes and may allow reduction of butter, sweetened condensed milk, and added flavors. Dry versions of the ingredient can be included in chocolate confectionery coatings. For more information, write to Grande Custom Ingredients Group, 301 E. Main St., Lomira, WI 53048-9548 (phone 920-269-7188; fax 920-269-1445)—or circle 306.

Contemporary Veal Applications are provided by a set of convenient recipe cards. Moroccan Osso Buco over Couscous, for example, is an innovative approach to a traditional dish. Sitting atop couscous, the osso buco combines ethnic flavors such as harissa and cumin to create a sauce mixed with chickpeas and peppers. Bay leaves and fresh rosemary sprigs add the finishing touch to this application. For a set of the recipe cards, write to the Veal Committee of the National Cattlemen’s Beef Association, 444 N. Michigan Ave., Chicago, IL 60611 (phone 312-467-5520; fax 312-467-9767)—or circle 307.

Marinade Flavor Systems for chicken, beef, or pork are available. The natural flavor systems can give chicken the taste of herbs and butter, zesty chili, smoky poblano, or olive oil and rosemary. Beef marinades may include the flavors of butter, beer, or roasted garlic and mushrooms. Pork products may be enhanced with marinade flavors of thyme, sage, and red bell pepper or toasted almond and apple. For samples and more information, write to Innova, a Griffith Laboratories Co., 2021 Swift Dr., Oak Brook, IL 60523 (phone 630-928-4800; fax 630-928–4820)—or circle 308.

Cherry Cola Flavor, an alternative to the usual cola profile, is said to combine spicy cola notes with cherry tartness. Natural Cherry Cola Flavor, available as a liquid, may be used in snack bars, slushtype drinks, gelato, cherry cola champagne, and other products. A second version, Natural & Artificial Cherry Cola Flavor, has identical flavor characteristics, and has application in gelatin desserts, lollipops, taffy chews, and other candies. For more information, write to Ottens Flavors, 7800 Holstein Ave., Philadelphia, PA 19153 (phone 215-365-7800; fax 215-365-7801)—or circle 309. 

Associate Editor

About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola