Texture and mouthfeel for beverages

Flavor is a key factor for the success of beverage products, and it is shaped by the combined input of three senses: taste, smell, and mouthfeel. Together with viscosity, carbonation, particulates, and temperature mouthfeel is defining the texture of beverages. Cocktails enjoy great popularity with the complexity of flavors that are enhanced by texture, with ingredients like ice, juice, etc. contributing to a more substantial mouthfeel. As consumer palates evolve following flavor trends, texture is becoming a focal point for beverage innovation. Texture not only influence flavor profile, but also significantly affect perceptions of taste and freshness. Managing texture can be particularly challenging for healthier beverages with the removal of fats or sugars that alter mouthfeel.

In fruit juices pectin plays a significant role defining the viscosity. It acts as a natural thickener enhancing the texture and stability of fruit juice drinks. Furthermore, pectin helps maintaining uniform consistency by reducing the separation of fruit particles, ensuring a smooth texture. Our beverage pectins provide the same functionality in your beverage products. They are an ideal texturizing agent to achieve and maintain a desirable consistency and a satisfying mouthfeel. With shaping mouthfeel of tea or coffee beverages the application of pectin goes beyond fruit juice drinks.

Our multifunctional fruit fibers provide excellent functionality for adjusting mouthfeel and viscosity of fruit-based beverages. The citrus fiber Herbacel® AQ® Plus Citrus and apple fiber Herbacel® AQ® AFB 250 contribute to juice beverage optimization, including calorie reduction. Being an insoluble fiber, beverages with Herbacel® AQ® apple or citrus fiber have an enhanced flavor profile and a delightful fruity texture. Used in milk and plant-based drinks the use of fruit fiber is a clean label solution for providing smooth mouthfeel, enhancement of beverage stability with reduced separation and minimization of coalescence.