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Help with a beverage formulation…..
Hello.
Before I get flamed, I realize this is not a cosmetic chemistry question but I thought I may be able to find some help here.
I create all natural, healthy drink shake powders.
With my latest project, I am trying to create “no added sugar” version of a popular dairy drink.
My starting point is to re-create what is currently on the market, containing sugar and then reformulate without the sugar.
I have the formula very close but the current products provide a cold sensation on the tongue that I can’t seen to replicate.
The ingredients seem pretty basic; sugar, natural flavor, color, maltodextrin, carageen, beta carotene, citric acid, salt and a vitamin blend.I originally figured the salt or citric acid would provide that sensation, but I can not replicate in my trials.
Any thoughts or help would be much appreciated.
Jason -
9 Replies
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The cool effect may be provided by one of the ingredients present under the disguise of flavor.
There are a number of materials that will achieve this but, unless you are a reasonably sized manufacturer, these may not be available to you.
It is a specialised area and if you want to pursue this, I suggest that you contact a flavor house/manufacturer
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I was thinking that may be the case since the flavor components are not required to be detailed.
However, I have been working with 4 different flavor houses and tried each of their flavor products. I do not have that effect with any of them. -
Have you requested a cooling agent to be included or suggested to them that they do this? There are lots of potential materials available.
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Is the shake powder meant to be added in situ by the consumer?
Could you compensate with the cooling effect provided by erythritol and/or xylitol as they dissolve in water?
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Johnb point me in the direction with an example or two of what materials you were thinking. I’d like to research and be informed before I request that to the flavor labs
Elise I can def use erythritol or Xylitol. That is a great idea since I plan to be sugar free in the end. I will experiment with those to see how that works.
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I am unable to give examples of cooling materials as I have no idea as to the detail of the product you wish to make. Look at http://leffingwell.com/cooler_than_menthol.htm for a detailed account of physiological cooling agents. Your flavour labs should be fully cogniscent with the materials available
Regarding the sugar alcohols (erythritol/xylitol/sorbitol/etc). These materials do have a negative heat of solution and will physically reduce the temperature of water during dissolution - this is taken advantage of with such things as sugar free candies where the cooling effect is used as a marketing ploy. Whether this temperature reduction would be noticeable in the large dilution factor involved in mixing into a beverage remains to be seen. There are a couple of things to be aware of using sugar alcohols:
1. the cooling is very short lived and only occurs during the dissolution. That is to say that it is pointless marketing as a predissolved (liquid) product.
2. Sugar alcohols have a laxative effect. This is more pronounced in some than others but it can give some very unwanted side effects. -
I was concerned with the laxative effect of the SAs. I had some xylitol around and tried that . It didnt compare to the product I am evaluating. I have downloaded that doc for review. Thanks
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@johnb the physical cooling effect of sugar alcohols is short, but they definitely give a cool sensation in solution too
while I was working on an own-brand knock off of Listerine mouthwash a few years back, I found sorbitol (added as a 70% solution) greatly enhanced the product’s flavour and the cooling sensation, and was part of the reason the product had such a ‘powerful’ taste
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Bill, I was thinking more of the low concentration in a beverage product more than a strong dental product.
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