Study: Gum Acacia Best for Beverages

ST. PAUL, Minn.Researchers from the University of Minnesota and Robertet Flavors studied the performance of several hydrocolloids (3 gum acacias, 1 modified gum acacia, and 3 modified starches) in stabilizing beverage emulsions.

The researchers found that, in general, the gum acacia and modified gum acacia emulsifiers were superior in stability to those based on modified starches. In one type of beverage, one modified starch product was found to perform equally as well as the gum acacia products.  

For the study, concentrated emulsions were prepared using orange terpenes or Miglyol® 812 (comprising medium-chain triglycerides, MCT) weighted 1:1 with ester gum, stored at 25 or 35 °C, and analyzed on days 0, 1, and 3. On day 3, model beverages were made from each emulsion, stored at both temperatures, and their stability was analyzed weekly for 4 weeks.

The stability of the concentrated emulsions was assessed by measuring mean particle size and visual observations of ringing. beverage stability was judged similarly and also by loss of turbidity. Particle size measurements showed concentrated emulsions containing gum acacia or modified gum acacia with either core material were stable over 3 days storage at both temperatures, whereas those made with modified starches were not, with destabilization being faster at 35 °C.

In general, all gum acacia and modified gum acacia emulsifiers were superior in stability to those based on modified starches, at either temperature, for orange terpene-based beverages. In Miglyol-based beverages, similar results were seen, except one modified starch performed as well as the gum acacia products.