carbonated Ready-to-Drinks (RTDs) and plant-based beverages Gum Arabic, a natural hydrocolloid, is the perfect emulsifier and stabiliser. In wine it is used to improve mouthfeel and in brewing it helps stabilise beer foam. In beverages where sugar content is reduced Gum Arabic can be used to minimise the loss of volume and texture while increasing the mouthfeel.
Gum Arabic is acid stable and works in a wide pH range, from 2 to 10. It can withstand pasteurization temperatures, although prolonged high heat will denature its protein structure.
Acacia gum has excellent solubility and can be dissolved in either hot or cold water with solubility up to 50%. AEB’s ARABINOL® solutions are ready to use in liquid form and they are ready for use in beverage innovations, from soft drinks to alcoholic drinks.
From colloidal stability and organoleptic sensory enhancement to mouthfeel improvement Gum Arabic is the all-natural choice for beverage developers.