Stabilizers for Protein Beverages

WHITE MARSH, Md.Stabilizers for protein beverages from TIC Gums include three ingredients created for use in pasteurized milk products, alternative protein beverages and more. The stabilizers improve texture and mouthfeel, and are compatible with the range of other ingredients used in most traditional dairy and functional alternative protein beverage applications.

Colloid 760 MB Powder increases body and creamy texture in pasteurized chocolate-milk products, variegating syrup, eggnog and buttermilk. This process-stable ingredient provides excellent cocoa and flavor suspension in pasteurized products.

Dairyblend MB2 was developed to stabilize chocolate dairy and milk beverages, especially those that require challenging UHT processes. It provides viscosity while giving suspension to cocoa in UHT processed finished beverages. 

The Ticaloid 875 gum system was developed for use in protein-fortified products, including those that are identified as 95% organic. This ingredient interacts with milk and soy protein ingredients, imparting viscosity and body. It has synergistic properties with starch, which also makes it suitable for puddings and functional alternative protein beverages where thick and creamy characteristics are desirable.