Beverage
In dairy-based drinks and dairy alternative beverages, stability is foundational. Without proper buffering or sequestration of metal ions, proteins can clump or form gels over time, especially as shelf life increases.
Maintaining proper viscosity during processing is also critical. High-heat treatments like UHT or retort can trigger age gelation, where protein complexes break down and form a thick, unappealing gel over time.
Phosphate salts and stabilizing systems are essential in preventing these issues, ensuring a smooth, consistent texture and mouthfeel throughout your product’s lifecycle.
Benefits include:
- Inhibits protein-to-protein interactions
- Reduces precipitation
- Stabilizes formulations