high-performance starch derivatives are essential for maintaining the shelf-stability and sensory quality of dry beverage premixes.
Maltodextrin
Function: Primary bulking agent and flavor carrier; it provides rapid solubility in cold water and protects sensitive flavor compounds from oxidation during storage.
Low Moisture Starch
Function: Moisture scavenger and anti-caking agent; its reduced water content (typically ≤5%) prevents clumping in sachets and protects moisture-sensitive ingredients from degradation.
Native Tapioca Starch
Function: Texture and mouthfeel enhancer; it creates a smooth, clean-tasting “body” in the reconstituted drink and ensures high clarity for transparent beverage profiles.
Everstar
Function: Cost-effective thickener and filler; it adds structural volume to the dry mix and provides a stable, consistent viscosity when the beverage is prepared.
Potato Starch
Function: High-viscosity binder; it offers superior thickening power and a glossy appearance, ideal for premixes requiring a “syrupy” or premium mouthfeel with minimal foaming.
OS Starch
Function: Lipophilic emulsifier and encapsulant; its unique ability to bind oil-based flavors allows for the conversion of liquid essential oils into free-flowing, stable powders that instantly emulsify when mixed.
Polymyl
Function: Acid-stable texturizer; this modified starch maintains its thickening properties in acidic environments (like citrus mixers), preventing the beverage from thinning or separating over time.