Natural foaming agent
Ingredion’s new natural foaming agent Foamation Q 200 delivers improved foam stability and high quality froth textures to a range of non-alcoholic beverages.
With long lasting foaming properties, the foaming agent allows drink manufacturers to develop new products which meet the growing demand from consumers for natural-based drinks while also delivering superior mouthfeel. It can improve the textural appeal of carbonated and fruit-based flavoured beverages, as well as concentrates such as fruit syrups and cordials by boosting their foaming properties.
Foamation Q 200 is a naturally sourced extract of the quillaia tree and contains saponins, or natural surfactants, which stabilise water and air bubbles to produce a longer lasting froth. It is highly process tolerant; able to work across a broad range of pH and temperatures; and, as an easy to formulate liquid, disperses instantly to create dense, frothy foams that are more stable than those produced by alternative chemical-based foaming agents.
Davy Luyten, marketing manager, beverages, at Ingredion Europe, explains, “For retailers and manufacturers, the labelling is equally as important as the product in delivering the brand message and customer loyalty. We want to help manufacturers deliver beverages that not only improve the drinking experience for the consumer, but also contribute to any all important natural claims which a manufacturer may wish to make on packaging.
“Research shows that ‘natural’ or ‘all natural’ is the claim most likely to make European consumers consider switching brands. Ingredion is focused on innovating to help beverage companies achieve this.”
