Case Study #1:
Company X produces a successful ready-to-drink beverage for hydration and electrolyte replacement. Looking to expand their product line, Company X is considering development of a creamed version of their product that contains protein and remains low in saturated and
trans fat. What are Company X’s options? Creamers are available that deliver concentrated milk protein fractions while remaining low in total fat, saturated fat and
trans fat. These creamers could target customers with soy allergies, those who have difficulty digesting soy, or those who dislike soy flavor. Creamers can help create a beverage with luxurious mouthfeel without adding unnecessary fat, calories or carbohydrates, promoting a “heart healthy” lifestyle.
Case Study #2: Company Y is creating a geriatric nutritional drink mix using a specific proprietary blend of herbals and vitamins shown to ease digestive concerns. What could a powdered creamer add? Company Y may wish to consider a flavored beta-glucan creamer made with coconut oil. Beta-glucan derived from oats provides soluble fiber, shown to boost the integrity and functionality of the gastrointestinal system. Coconut oil has also been cited as highly digestible and promoting of digestive health, a major consideration when designing beverages targeting the elderly. Unpleasant flavors that may be inherent in the proprietary herbal/vitamin blend may be hidden with a suitable flavoring or masking agent.
With flexibility in the design and manipulation of the modern emulsified creamer, many enhancements can be brought to nutritional products. Consider the following solutions powdered creamers can provide to nutritional beverages:
Enhanced palatability: The aroma, flavor, texture, viscosity and perceived creaminess of beverages can be modified by using the appropriate creamer base.
Improved appearance: Addition of creamer provides a range of opacity options to beverages, allowing formulation of beverages with flexible visual effects based on creamer’s ability to scatter light.
Added stability: Powdered creamers can typically extend the shelf life of finished beverages when compared to options such as milk.
Improved digestion, gut tolerance and bioavailability: Emulsions can be designed to release active ingredients or fat quickly or more slowly in the digestive system than if delivered in “raw” form.
Increased convenience: Creamers in powdered form have long shelf lives, do not require refrigeration, are easier to store and handle, and can mix more quickly than typical liquid ingredients used by the beverage industry, leading to cost savings in production and warehousing.
Modern creamers are based on emulsions designed to solve a range of problems encountered in the nutritional beverage industry, including flavor, digestibility, nutrition, ingredient delivery and reliability. The power of these systems lies in their ability to be tailored to specific needs and challenges faced by drink developers and demanded by informed consumers. Powdered emulsions are powerful tools when creating innovative nutritional beverages.
Dennis Reid has a food science and a biology degree from The Pennsylvania State University and an MBA from Syracuse University. Mr. Reid has over 20 years of technical sales and marketing experience in the food industry. He joined the SensoryEffects food ingredient business at its inception in early 2006. He is now responsible for marketing and business development. Reach him at dennis.reid@sensoryeffects.com.
Web Resources
Brimming Opportunities for Nutraceutical Beverages
Nutraceutical beverages to drive flavour growth
Other Resources
Cream Replacer