Representatives from Ashland and Sensory Spectrum will speak at a technical symposium on July 19, 2016 on the role of descriptive analysis in documenting and differentiating the texture of beverages.
Held at the Institute of Food Technologists’ annual meeting and exposition in Chicago, the food scientists will also show how this data can be combined with instrument analysis to complete the formulation of consumer-preferred products with sensational texture.
“Sugar adds to the viscosity of beverages,” said Maxine Weber, global marketing manager, nutrition, Ashland.
“With less of it in a finished formulation, the sensory experience is often compromised.” “Fortunately, Ashland offers the beverage industry solutions to restore desirable mouthfeel in reduced-sugar beverages with select hydrocolloids.”
“Products such as Aqualon 7HOF cellulose gum provide a consumer-pleasing sensory experience in both carbonated and non-carbonated products,” he said.
“This hydrocolloid modifies viscosity to give the perception of full body mouthfeel in formulas containing little or no sugar.”
