In order to measure texture, a viscosity measurement is often referred to. Viscosity, however, describes only one characteristic of the product as it is measured at a given shear rate. Texture is, on the other hand, a very wide term which covers a lot of rheological properties and sensory captions. Texture covers the appearance and sensation when drinking the beverage:
• appearance when pouring;
•coating on the bottle;
• first mouth sensation;
• coating of the mouth;
• residual perception.
Stabilisation is a very wide term which relates to many different, complex biophysicochemical mechanisms. Generally, a stabilized beverage is a homogeneous and smooth beverage. Depending on the beverage formulation and final functionalities targeted, stabilization can be defined as follows:
• Particle stabilisation: The particles such as pulps, cacao particles and minerals are evenly suspended throughout the beverage.
• Emulsion stabilization: There is no oil or fat ring on the top of the beverage container or bottle.
• Protein stabilization:
- the proteins contained in the beverage have not flocculated, nor become sediment;
- the beverage exhibits a smooth mouth feel.
• Stabilization of the texture, often including the functionalities mentioned above. The viscosity and appearance is homogeneous throughout the beverage, meaning
- no gel points, or lumps;
- no flocculation;
- no phase separation;
- no viscosity gradient;
- no layer formation;
- no clarification.
Each parameter that was mentioned above is extremely important in beverage development process.
