Beverages stabilizers | Food ingredients | Silvateam

Juice drinks, nutritional and meal replacement drinks, smoothies

Aglufiber FA and Aglufiber FAS
Key benefits	Stabilisation and texturisation. Body and mouthfeel improvement. Pulpiness. Sugar reduction. Calorie reduction. Increased viscosity. Gum replacement.

Fruit juices and fruit-based drinks

Aglupectin HS-RV
Key parameters	pH: 2.9 - 3.5 TSS: 10 – 14% DE: 64 – 67% Usage level: 0.1 - 0.4%
Key benefits	Pulp stabilization. High viscosity. Rich mouth-feel.

Aglupectin HS-RVMG
Key parameters	pH: 2.9 - 3.5 TSS: 10 – 14% DE: 64 – 67% Usage level: 0.1 - 0.4%
Key benefits	Very easy to disperse even in cold conditions. Suitable for no sugar added beverages.

Fruit drinks with pieces in suspension

Aglutex SD45
Key parameters	PH: 3.0 - 3.4 TSS: 10 - 12°Bx Usage level: 0.2 - 0.4%
Declaration	Pectin (E440i) Gellan Gum (E418) Stardardize with sodium citrate (E331iii) and dextrose
Key benefits	Excellent pieces suspension. Rich mouthfeel. Stability during the entire shelf life. No cloud settling during the time.

Standard quality fruit beverages

Aglutex SD781
Key parameters	pH: 3.2 - 3.6 TSS: 10 – 12% Usage level: 0.1 - 0.2%
Declaration	Carboxy methyl cellulose (E466) Pectin (E440) Dextrose
Key benefits	Cost saving solution. It exalts enhance the original flavor giving a fresh product sensation. Imparts smooth and fruity-like mouth-feel. Increase the viscosity. Reduce significantly the fruit fiber or pulp sedimentation.

Bakery

Fruit filling.
Post-oven filling.
Coatings and glazes.

Beverages

Fruit juices.
Fruit-based drinks.
Particle suspension.

Confectionery

Jellies.
Candies.

Dairy

Desserts.
Gelatin free.
Cheese.

Jams

Jams and fruit preparations.
Low sugar marmalades.
Toppings and ripples.