Beverages and suspensions
In drinks, functional ingredients may influence flow, particle suspension and mouthfeel. The desired result depends on acidity, composition and shelf-life conditions.
Technical overview
Food Applications
How functional ingredients behave in real food systems such as beverages, sauces, dairy alternatives, frozen desserts and plant-based foods.
What this area covers
Sauces and emulsified systems
Sauces and dressings require control of viscosity, dispersion and separation. Ingredient function must be assessed within the full oil, water and solids system.
Gels, desserts and alternatives
Chilled desserts, plant-based products and structured foods can rely on gel networks or water-binding systems. Processing and serving temperature can change the final structure.
Read ingredient references
Explore food ingredients →What Is Guar Gum in Food? Properties, Functions and E412
Guar gum is a galactomannan extracted from the endosperm of guar seeds. It hydrates in water to build viscosity and is used to thicken, bind water and stabilize…
Read →What Is Xanthan Gum in Food? Uses, Function, and E415
Xanthan gum is a fermentation-derived polysaccharide used in food mainly to control viscosity, suspension, texture, and physical stability.
Read →What Is Gellan Gum? Properties, Function, and Food Uses
Gellan gum is a fermentation-derived polysaccharide hydrocolloid used in food for gelation, stabilization, suspension, texture control, and thickening.
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