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EFICACIA™ is effective at use levels of 4-7% in liquid emulsions when formulating flavor emulsions, compared to typical use levels of 20% for traditional gums, or 12% for modified starches.
EFICACIA™ provides emulsion stability over a wide pH range and is highly compatible with most traditional weighting systems. It works well in highly colored systems and integrates easily with the majority of artificial and natural coloring agents such as beta carotene, yellow #6, and oleoresins. EFICACIA™ is granulated, dust-free and flows easily to facilitate ease of handling and dispersion. The very quick hydration of EFICACIA™ offers significant time savings in the plant and increased productivity.
This extremely high level of functionality and effectiveness provides major cost savings while also ensuring superior emulsion stability over time: EFICACIA™ efficiently stabilizes flavor and beverage emulsions, guaranteeing total absence of creaming, flocculation, sedimentation or coalescence in the concentrated emulsion and after dilution. EFICACIA™ is particularly suited for highly concentrated emulsions with low dilution levels.
Moreover, EFICACIA™ is labeled as Acacia gum (gum arabic) and benefits from the valuable linkage to an all natural product.
A concentrated flavored emulsion for soft drinks is made of two phases:
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One of flavored essential oil and weighting agent as oily phase,
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One with EFICACIA™ in aquous solution as water phase.
A typical formulation of an oily phase contains about 8 percent of citrus oil in which 6 % of weighting agent (glycerol ester of wood resin for example) has been dissolved.
In the water phase EFICACIA™ is dissolved (5 % concentration) at room temperature under agitation.
Due to the agglomeration process used during EFICACIA™ drying, hydration and solubilisation are very fast. As a result, EFICACIA™ solution could be pre-emulsified with the oily phase right after dissolution, against a few hours with other colloïds.
The pre-emulsion is homogenized under pressure to get oil particles below 1 micron, key factor insuring a good stability of the emulsion. It has been proved that homogeneization pressure could be lower than the pressure applied with traditional Acacia gum.
Pressure between 2 000 to 3 000 psi are sufficient with EFICACIA™. Lower pressure insures an optimum distribution of oily phase and improves productivity of the homogeneizer.
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A strong turbidity (90 NTU) of the diluted emulsion (0.25 g/liter). This high level of turbidity is given by the right oil size repartition, which is one of the main characteristics the emulsion-makers are looking for,
- Viscosity of emulsion is on the low range (15 mpa.s). This viscosity improves the efficiency of the homogeneization and the dispersion in the final syrup,
- The oil size distribution as mesured with a laser granulometer gives a uniform curve, confirming that all the oil particles are below 1 micron with a narrow distribution (average diameter in volume: 0.500 microns). This distribution insures an optimal stability throughout the storage and prevents destabilisation in concentrated or diluted form.
- Dilution in syrup or soft drink systems confirms the perfect stability of the emulsion without any ring formation during storage.
