Hydrocolloids as Emulsifiers and Stabilizers in Beverage Preservation

Abstract Since emulsions are thermodynamically unstable systems, which tend to separate into two immiscible liquids, hydrocolloids are considered the most important group of ingredients used to stabilize and protect flavors in beverage emulsions. Gum arabic and modified starches are the most common emulsifiers and stabilizers used in beverage emulsions; however, other hydrocolloids used as stabilizers include xanthan, galactomannans, carrageenan, pectin, cellulose derivatives, and alginates. Each of these hydrocolloids has its unique functional properties that can affect the physicochemical and textural properties of beverage emulsions. Therefore, selection of the most appropriate ingredients is one of the most important decisions that a beverage manufacturer should make during the design, formulation, and production of beverage emulsions. This chapter provides an overview of the ingredients used in beverage emulsions, specifically the most significant protein and polysaccharide hydrocolloids, and discusses how they can be utilized to stabilize and protect flavors in beverage emulsions.