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What are the ingredients that could help improve mouthfeel of a passion fruit juice and also prevent precipitation of passion fruit seeds at the bottom of the drink?

July 10, 2015
ANSWER

Hydrocolloids are used as thickeners and stabilizers in food applications. Functions of Hydrocolloids are as follows (Hui, 2006):-

  1. Helps to suspend ingredients such as fruit pulps along with the regulation of crystallization.
  2. Optimization of rheological properties of fruit juices (Parameters includes flow and mouth-feel properties).
  3. Form stabilization and flavour fixation.
  4. Excellent pH stability.
  5. Covers a wide range of viscosity levels.

Range of Hydrocolloids

  • Acacia (Gum Arabic)
  • Gellan Gum (High Acly Gellan Gum)
  • Gellan Gum (Low Acly Gellan Gum)
  • Xanthan Gum
  • Carrageenan
  • Locust bean gum
  • Alginate

Common Hydrocolloids used in Fruit Beverages

Characteristics Gellan Gum(High Acly Gellan Gum) Gellan Gum(Low Acly Gellan Gum) Gum Arabic Xanthan Gum
Solubility in hot / cold water soluble in hot water soluble in hot or cold water soluble in hot or cold water soluble in hot or cold water
Solubility in acidic/alkaline conditions Stable in acidic conditions Stable in acidic conditions Stable in acidic conditions stable underboth acidic and alkaline conditions
Viscosity High viscosity solutions at lowConcentration; Hydration of HA gellan gum is inhibited by the presence of sugars. Therefore, the gum is first hydrated in less than 40% soluble solids and then additional sugar is added to the hot hydrocolloid solution. High viscosity solutions at lowConcentration. Gum Arabic as an emulsifier has to be used at relatively high concentrations compared to other biopolymer emulsifiers. High viscosity solutions at low concentration.
Mechanism High acyl (HA) gellan gum tends to form thermo-reversible gels. The gelling of low-acyl Gellan is promoted by calcium, magnesium, sodium, and potassium ions (such as Calcium Citrate Malate, Potassium Citrate, Calcium Pantothenate, Sodium Citrate). Work alone. Can work alone. Also has a synergy effect with Guar Gum to increase viscosity.

 

References

Azoubel, P., Araújo, A., Oliveira, S., & Amorim, M. (2011). Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids. Ciência E Tecnologia De Alimentos, 31(1), 160-166. https://doi.org/10.1590/S0101-20612011000100023

Beristain, C. I., Cruz-Sosa, F., Lobato-Calleros, C., Pedroza-Islas, R., Rodríguez-Huezo, M. E. & Verde-Calvo, J. R. (2006). Applications of Soluble Dietary Fibers In Beverages. Revista Mexicana de Ingeniería Química, 5(1), 81-95.

Hui, Y. H. (2006). Handbook of Fruits and Fruit Processing. USA: Blackwell Publishing.

Kaletunc, G., Nussinovitch, A. & Peleg, M. ,R. (1990). Alginate texturization of highly acid fruit pulp and juices. Journal of Food Science, 55(6), 1759-1761. https://doi.org/10.1111/j.1365-2621.1990.tb03622.x

Nussinovitch, A. (2009). Plant Gum Exudates of the World: Sources, Distributions, Properties, and Applications. USA: CRC Press.

Premium Ingredients. (n.d.). Stabilizers for Fruit Juice – based beverages.

Schrieber, R. & Gareis, H. (2007). Gelatine Handbook: Theory and Industrial Practice. Germany: Wiley-VCH Verlag GmbH & Co. KGaA. https://doi.org/10.1002/9783527610969.ch1

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