Representnatural factors calcium and mag
nesiumatives from Ashland and Sensory Spectrum will speak at a technical symposium on July 19, 2016 on the role of descriptive analysis in documenting and differentiating the texture of beverages.###Held at the Institute of Food Technologistscitracal forte’ annual meeting and exposition in Chicago, the food scientists will also show how this data can be combined with instrum
ent analysis to complete the formulation of consumer-preferred products with sensational texture.###“Sugar adds to the viscosity of beverages,” said Maxine Weber, global marketing manager,
nutrition, Ashland.###“With lecitrat magnesiumss of it in a finished formulation, the sensory experience is often compromised.” “Fortunately, Ashland offers the beverage industry solutions to restore desirable mouthfeel in reduced-sugar beverages with select hydrocolloids.”###“Products such as Aqualon 7HOF cellulose gum provxymogen magnesium citrateide a consumer-pleasing sensory experience in both carbonated and non-carbonated products,” he said.###“This hydrocolloid modifies viscosity to give the perception of full body mo
ferrous fumarate iron supplementuthfeel in formulas containing little or no sugar.”

Americas: Ashland to pkirkland calcium magnesium and zincresent beverage texture data at symposium
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