date:Sep 11, 2012
s too high of a viscosity in processing . As a result, typical oil loads for beverage emulsions are less than 15% to avoid processing issues, said Afaf Makarious, Global Technical Lead for Beverage Emulsion with Ingredion, Inc. We developed, through patented technology, PURITY GUM Ultra emulsifier to deliver four times the emulsifying power of traditional beverage emulsifiers. Using standard industry data, we have estimated production, warehousing and shipping cost savings of approximately $500,