TIC Gums Demoing Tea Texture at SupplySide

WHITE MARSH, Md.TIC Gums is demonstrating the difference texture manipulation makes in three separate tea samples for individual demonstrations during the SupplySide West 2011 at booth # 22108. Teas with varying texture will serve to illustrate the difference texture can make in enjoyment and preference of the eating/drinking experience. And while these are only tea samples, the same results are available for food scientists and developers who can positively manipulate eating and drinking experiences for their customers by adjusting the texture and stabilization modifiers included in all consumables, not just tea.

Sugar-Free Beverages Are Missing More Than Calories

When sugar is removed from infusions such as tea to make low- or no-calorie products, high intensity sweeteners can replace the sweetness" but not the mouthfeel that accompanies dissolved sugar or corn syrup. The textural attribute of greater viscosity natural sugar delivers is not replaced with high-intensity sweeteners. The ingredients for lower-calorie drinks may not change, but the sensory experience the consumer has will differ unless developers add texture back in to their formulas. Without the addition of texture modifiers, the drinks will seem thin and will lack body. Lower viscosity in products like these will mean that the liquid will clear the palate very quickly with little flavor remaining in the mouth or on the tongue during or after swallowing. Consumers may have difficulty articulating what is missing from the drink, but their inclination to make a repeat purchase of such products will speak volumes.

Food scientists from TIC Gums have developed blends of gums that will replace the texture and body lost when sugar is removed in sugar-free tea. This is important as much of the appeal of any consumable is derived from the texture. Bottlers of low- or no-calorie tea, soft drinks, energy drinks and coffee will need to offer products that not only have fewer calories but must also recreate the experience the beverages with traditional sweeteners deliver.

Generate Competitive Advantage by Managing Texture

Beverage developers can generate significant innovation with new or reformulated products by changing the texture. Gums and starches can be used to manipulate texture either separately or in combinations. Each texture modifier will change the experience based on the type and amount of adaptation added. There is no silver bullet" or one size fits all" solution. In the instance of sugar-free tea, Ticaloid Ultrasmooth (usage of 0.1 percent) or Ticalose CMC SF (0.15 percent) will replace the texture lost when sugar is removed.  Each will deliver a somewhat unique texture and thus sensory effect. Recommendations vary depending on the pH and processing of the beverage, so other texture modifiers should be considered. Each beverage will have its own, unique challenges; but TIC Gums has many years of experience managing texture in beverages.