Beverages Grade
Guar gum keeps cloud and pulp evenly suspended through months of ambient shelf life, adds body and mouthfeel at a dosage low enough to stay imperceptibly thin on the palate, and performs consistently across the natural acidity swings of fruit juice.
Overview
Beverages Grade (GG-BEV) is developed specifically for juice, smoothie, and RTD beverage manufacturers, and it works under a genuinely different constraint than any of our other grades. Cloud particles and pulp in a beverage are suspended in a liquid with a different density than the particles themselves, so gravity pulls them apart over time — pulp settles to the bottom, while oil-based cloud emulsions rise and 'ring' at the bottle's neck. The rate at which that happens is governed by the surrounding liquid's viscosity; thicker liquid slows the separation. That creates a real formulation tension for beverages specifically: add enough viscosity to meaningfully slow separation, without crossing into a texture the drinker can actually feel, since a beverage is expected to pour and drink like a liquid, not a sauce. It's formulated to deliver just enough of that stabilizing effect at a concentration the palate won't register as added thickness.
Key Benefits
Cloud Stability
Keeps a beverage's cloud/haze evenly suspended rather than settling or ringing at the bottle's neck.
Suspension
Distributes fine particulates evenly through a low-viscosity liquid without making the drink feel heavy or syrupy.
Clean Label
A single recognizable, plant-derived ingredient — no chemical modification — that fits clean-label ingredient decks.
Body Without Heaviness
Builds a perceptible sense of body and roundness in the mouth at a dosage low enough to stay well short of a thick or syrupy texture — the sensory target for beverages is different from a sauce or dressing, where cling and viscosity are the point.
Acid Consistency Across Batches
Performs consistently across the natural acidity range of fruit juice (roughly pH 3–4), which can vary from batch to batch depending on fruit ripeness and season — so cloud and suspension don't shift with the raw material.
Frozen Concentrate Stability
Maintains cloud and suspension through the freeze-thaw cycle of concentrate production and storage, so reconstituted juice from frozen concentrate performs the same as juice made from a fresh batch.
Sugar-Reduction Mouthfeel Support
Helps restore the body and mouthfeel lost when sugar content is reduced — sugar itself contributes meaningfully to a beverage's perceived viscosity, so cutting it often leaves a thin, watery result without some compensating body.
Extended Ambient Shelf-Life Suspension
Keeps pulp and cloud suspended over the months-long ambient shelf life typical of UHT or aseptically packaged beverages, not just through short-term cold-chain distribution.
Technical Specifications
| Product Code | GG-BEV |
| Category | Food & Beverage |
| Recommended Dosage | 0.03–0.15% |
| Primary Application | Fruit juices, Vegetable juices, Nectars, Frozen & liquid juice concentrates, Fruit smoothies, RTD shakes, RTD tea, Flavoured & enhanced water, Sports & hydration drinks |
Formulation Guidance
Beverage filling lines run at very high throughput, which means very little dwell time between mixing and bottling. Because GG-BEV's (depolymerised) functional dosage is already so low, it's worth pre-hydrating the gum in a dedicated slurry tank — a smaller volume of water, fully hydrated under moderate shear — before dosing that slurry into the main batch, rather than adding dry powder directly to the full batch and relying on hydration to finish in-line. This avoids the run-to-run viscosity inconsistency that can show up between the start and end of a long production run.
For juices going through HTST or UHT pasteurization, confirm final texture after thermal processing rather than before — both the heat exposure and the subsequent cooling step affect the in-bottle viscosity you're actually shipping, so a pre-pasteurization check can be misleading.
Because the functional range here is narrow (0.03–0.15%, versus a wider band on most of our other grades), small dosing errors have a proportionally larger effect on final texture. Precise metering equipment is worth the investment for this grade specifically, more so than for grades with a wider working range where minor dosing variance matters less.
Related Grades
Ice Cream Grade
Stops ice crystal growth and locks in smoothness through heat-shock cycles. Crystal size reduced 40–60%. Supports 80–120% overrun.
Bakery Grade
Improves dough viscosity, moisture retention, shelf life in bread, biscuits, cakes, GF goods. Uniform crumb structure.
Dairy Grade
Prevents syneresis, smooth creamy texture in yogurt, cheese, dairy desserts, flavoured milks. Excellent whey binding.
Ready to Trial Beverages Grade?
Our technical team can help with dosage guidance and formulation support.