Application Note

The fruit texture principle – full enjoyment for beverages with no added sugar

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Format: PDF file | Document type: Application Note

The fruit texture principle – full enjoyment for beverages with no added sugar

Related categories: Emulsifiers, stabilizers, hydrocolloids

The sugar content of juice based beverages provides not only sweetness but also influences the multi-sensory experience of the beverages.

Reducing or removing added sugar results in a change of the overall perception. With a combination of a specifically designed Pectin and a multi-functional citrus fibre from the Herbstreith & Fox Group, the multi-sensory profile of a low sugar beverage can be optimised to match the consumers’ expectations.

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