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Texturizing Beverages for Stability and Mouthfeel

An informative article from Nesha Zalesny, co-author of the Quarterly Review of Food Hydrocolloids from IMR International, mentioning LBG, guar and tara gum “to modify the mouthfeel of the beverage”, and “HM pectin and citrus fibre with native HM pectin for the stabilization of the protein in low pH beverages with protein”.