When designing a new beverage, food designers have a multitude of beverage stabilizers available to them. However, before deciding on which stabilizer to use, there are several questions that should be considered.
First, it’s important to consider the age of the product’s target audience. Children tend to prefer sweet, juicy drinks and are generally less sensitive to viscosity and hazy appearances compared to adults. On the other hand, adults who purchase the beverage will be more concerned about the nutrient quality and ingredients of the product. This makes the selection of the stabilizer system critical to the production of an acceptable end product.
Another important factor to consider is the nutritional expectations of the target audience. Many consumers expect fruit drinks to be high in vitamins, while “New Age” beverages are assumed to be made from pure and natural ingredients. Health food consumers also want their beverages to offer health benefits. Because of these expectations, it’s common to add ingredients such as fiber, vitamins, and herbs to beverages sold in health food stores. These factors can all influence the type and level of stabilizer needed.
The decision to make the beverage “lite,” with reduced sugar and calories, also affects the choice of stabilizer. Without sugar’s bulk, the stabilizer system must provide the viscosifying and mouthfeel effects.
The finished product characteristics, such as clarity or pH, also play a role in determining the appropriate stabilizer. Different types of stabilizers may be needed depending on these characteristics.
Processing, packaging, and distribution are additional factors to consider. The product’s intended processing and packaging methods, as well as the distribution channels, can all impact the choice of stabilizer.
Finally, the target price of the product can have a significant influence on the amount and type of juice used in the product, as well as the stabilizers required. Therefore, it’s important to consider the target price when selecting the stabilizer system.
Once these questions have been answered, formulation can begin. This usually involves working with various combinations of water, sweetener, and juice concentrates to identify an appropriate base or set of bases. Once the base has been selected, the viscosity modifier should be identified next.
While antioxidants and anti-microbial agents are not considered true stabilizers, they should be included in the formula to prevent flavor oxidization or microbial growth during distribution.
After a stabilizer system has been chosen, other ingredients such as color and flavor can be added. However, these ingredients may also require the addition of a stabilizing ingredient to achieve the desired finished-product characteristics. For instance, natural colors such as beta-carotene can be used to give an orange drink a more natural appearance. In some cases, blending colors with other ingredients that act as clouding agents may be necessary to achieve the desired look.
Finally, after all the ingredients have been selected, processing, packaging, and storage studies should be conducted to ensure the beverage will remain stable in the market.