1. Applications in the Soft Drink Industry
Xanthan gum acts as a key functional additive in soft drink production, primarily addressing texture, stability, and sensory experience challenges:
- Stabilizes particulate ingredients: Suspends solid components like fruit pulp (in fruit-flavored sodas), herbal extracts (in functional drinks), or fruit bits, preventing sedimentation and ensuring uniform distribution in every sip.
- Optimizes mouthfeel: Adds a subtle, smooth viscosity to low-sugar or clear soft drinks (e.g., lemon-lime sodas, sparkling water with flavor), avoiding a "watery" texture without making the drink thick or sticky.
- Enhances emulsion stability: Prevents separation of oil-based flavors (e.g., citrus oils) or added nutrients in non-carbonated soft drinks, maintaining consistent taste and appearance during storage and transportation.
2. Recommended Addition Levels
The addition amount of xanthan gum in soft drinks is strictly controlled to balance functionality and sensory quality, with typical ranges based on drink types:
- Clear carbonated soft drinks (e.g., cola, lemon soda): 0.02% - 0.08% of the total drink weight. Low dosage subtly improves mouthfeel without affecting clarity or carbonation.
- Fruit-pulp soft drinks (e.g., peach-flavored drinks with pulp): 0.08% - 0.2%. Higher levels effectively suspend pulp while keeping the drink easy to pour and consume.
- Non-carbonated functional soft drinks (e.g., herbal drinks, nutrient-fortified drinks): 0.1% - 0.3%. This range ensures stability of added extracts or nutrients without compromising drinkability.
Note: All addition levels must comply with regional food safety standards (such as FDA in the U.S. and GB standards in China) and be adjusted based on the drink’s formula, carbonation level, and target texture.