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INTRODUCTION
Beverage emulsions are prepared in a concentrated form and
later diluted to produce the finished beverage. These diluted
emulsions are unstable. Most common deterioration process
is creaming named ring formation around the neck of the
container, corresponding to a thin concentrated phase
formation below meniscus. Weighting agents (like BVO for
Brominated Vegetable Oil, EG for Ester gum…) are largely
used to minimize the density difference between oil droplets
and the aqueous phase and stabilize the emulsion. They also
contribute to opacity which is an important property of fruit
beverage as is enhances their juice-like appearance.
Most of the manufacturers work on new ingredients to
remove classical weighting agents as they are considered as
non-safe for health concern. In this study, we propose a
method to assess the efficiency of a new natural weighting
agent (NWA) at three concentrations compared to
Brominated Vegetable Oil (BVO).