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PURITY GUM

Ultra A Revolutionary
OSA Starch Emulsifer for Maximized
Beverage Emulsion Productivity
Afaf Makarious
Global Technical Lead for Beverage Emulsion
Ingredion Incorporated
Bridgewater, New Jersey
pg 2
PURITY GUM

Ultra A Revolutionary OSA


Starch Emulsifer for Maximized Beverage
Emulsion Productivity
Emulsifcations in Beverage Production
As oil and water are not naturally miscible, emulsions are
typically used to deliver oils to enable uniform and stable
beverages. An emulsion is a uniform dispersion of fne oil
droplets in aqueous medium, stabilized by emulsifers.
Emulsifers play two roles: 1.) to reduce interfacial tension
dynamically to facilitate emulsifcation, and 2.) to stabi-
lize emulsions during storage, transport, and in the fnal
beverages. Modifed starches and gum arabic are the most
common beverage emulsifers due to their amphiphilicity
meaning they have afnity to both oil and water. A
modifed starch is hydrophobically modifed with OSA
(Octenyl Succinic Anhydride), and typically hydrolyzed to
suitable molecular weight.
Emulsions of oil based favors and natural colorants not
only provide favor and color to the beverage, but also
turbidity, which is desired in soft drink applications.
Sometimes emulsions of neutral oils (alone or with favor
oils) are used to add further turbidities to beverages.
Concentrated emulsions are typically produced in bulk quan-
tity and shipped to bottlers to produce the fnal beverages,
where emulsions are added to beverage syrup typically con-
taining water and corn syrup. This practice saves companies
from shipping more water than necessary, allowing their
operation to be more efcient and sustainable.
Therefore, a desirable emulsifer needs to deliver both
favor (or color) and turbidity efectively, and maximize the
oil load and minimize water usage in emulsion concen-
trates (Figure 1).
A game-changing specialty OSA-starch, PURITY GUM


Ultra, was recently launched by Ingredion. This patented
technology employs an innovative process and achieves
an optimized molecular structure suitable for beverage
FIGURE 1: ULTIMATE PERFORMING STARCH FOR
ULTIMATE PROCESS SAVING
12% Oil
12% Starch
76% Water
2x Oil Loading
> 4x Oil/Starch Ratio
54% Water Saving
24% Oil
< 6% Purity Gum Ultra
70% Water
1.25 Liter
1 /
2

E
m
u
l
s
i
o
n
1000 Liters Beverage
0.625 Liter
FIGURE 2: BECKMAN COULTER PARTICLE SIZE DISTRIBUTION
FOR AN EMULSION WITH 6% PURITY GUM

ULTRA
AND OF 24% WEIGHTED FLAVOR OIL
0.04 0.1 0.2 0.4 1 2 4 6 10 20 40 100 200 400 2000
Particle Diameter (m)
Diferential Volume
V
o
l
u
m
e

(
%
)
7.7
7
6.5
6
5.5
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Fresh
8 days at
110F oven
7 months at
room temp
7 months in
refridgerator
1 day at 57C is equivalent to 8 days at 110F (43.3C), and both correspond to about
6 months at ambient temperature.
pg 3
emulsifcations. PURITY GUM Ultra ofers four times the
emulsifying power of traditional beverage emulsifers. It
is capable of doubling the oil load, which in turn doubles
the manufacturing volume that can be produced from the
same amount of raw materials, reducing processing costs
dramatically. This specialty starch also reduces water by
54% in emulsion concentrate, which saves shipping and
inventory costs, and reduces carbon footprint. A typi-
cal beverage manufacturer can expect to see savings of
$500,000 per 1 billion liters of fnished beverage.
Challenge To Stabilize High Oil Load
Beverage Emulsions
A main limitation of traditional emulsifers in stabilizing
higher oil loads is that higher oil loads require a higher
amount of emulsifers, which causes too high of a viscos-
ity in processing. As a result, typical oil loads for beverage
emulsions are less than 15%.
Another limitation is that emulsions are thermody-
namically unstable, increasing oil load and reducing the
emulsifer level to make emulsions much more difcult to
stabilize (Table 1).
PURITY GUM Ultra Performance Summary
The unique molecular structure of PURITY GUM Ultra
provides lower interfacial tension, higher specifc surface
coverage, and steric stabilization. As shown in
Figure 1, traditional OSA starch emulsions contain
12% oil and 12% starch, whereas PURITY GUM


Ultra emulsions contain 24% oil and 6% starch.
At 24% oil load, neither conventional starches
nor gum arabic were able to provide a stable
emulsion with practical viscosity at any usage
level. At 12% oil load, conventional starches and
gum arabic can produce stable emulsions, but
the usage level is at least four times more than
PURITY GUM Ultra.
Further, PURITY GUM Ultra produced narrow
particle size distribution of less than one micron.
The emulsion showed excellent stability at all dif-
ferent aging conditions.
An independent study
confrms the superior
performance of PURITY
GUM Ultra.* The new
type of modifed starch
used in this study was
capable of forming
stable emulsions with
small droplet sizes (0.3
micron) at oil : starch ratio of (12:3) and (24:6) (Figure 2).
At the high loading and low usage level, PURITY GUM Ultra
ofers additional performance solutions in addition to cost
benefts as it:
Produces equivalent beverage turbidity to gum arabic
emulsions, providing a lower cost solution for bever-
age turbidity
Stabilizes weighting agent-free beverage emulsions
PURITY GUM Ultra emulsions are more compatible
with high alcohol containing beverages
Provides fexibility of formulating at diferent oil and
starch usage levels
PURITY GUM Ultra Beneft Summary
PURITY GUM Ultra signifcantly enhances manufacturing
productivity, reduces capital expenditure, and reduces
environmental impact (Figure 3).
Reduced variable manufacturing costs, less ware-
house costs, reduced shipping weights
Greater asset utilization, potentially postponing
capital expenditure in concentrate production
Reduced carbon footprint aligning to corporate
sustainability initiatives
Estimated savings compared to gum arabic:
$1mn/1000 MT of beverage (based on 2011 industry
average)
TABLE 1: OIL LOAD EMULSION COMPARISON
PRODUCT
LOW OIL LOAD (12%) HIGH OIL LOAD (24%)
EMULSIFIER %
OIL : EMULSIFIER
RATIO EMULSIFIER %
OIL : EMULSIFIER
RATIO
PURITY GUM

ULTRA 3 4 : 1 6 4 : 1
CONVENTIONAL STARCH 12 1 : 1 Failed all level Failed all level
GUM ARABIC 21 1 : 1.75 Failed all level Failed all level
*Journal of the American Oil Chemists Society, 2011 Vol. 88, 47-55.
FIGURE 3: REINVENTING THE PROCESS CHAIN
Inventory
Regular OSA Starch
PURITY GUM

Ultra
Gum Arabic
Manufacturing Warehousing Shipping Finished beverage
Less raw material
inventory
Reduced
manufacturing
Less emulsion
inventory
Lower
shipping costs
Same high-quality
product
12:12 16:12
6:24
Saves energy and natural resources. Decreases your carbon footprint.
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Ingredion Incorporated and its afliates make no warranty about the accuracy or completeness of the information contained above or the suitability of any of its products for your specifc
intended use. Furthermore, all express or implied warranties of noninfringement, merchantability, or ftness for a particular purpose are hereby disclaimed. Ingredion Incorporated and its
afliates assume no responsibility for any liability or damages arising out of or relating to any of the foregoing.
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are now Ingredion.
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