I’ve been experimenting with different emulsifiers to improve mouthfeel in plant-based beverages. Lately, I’ve been focused on using guar gum and xanthan gum, but I’m curious to hear if anyone has had success with alternatives like gellan or carrageenan. What’s your experience with emulsifiers that boost texture and stability without affecting taste dramatically?
When I was choosing my NP position, I prioritized the team dynamics, as it’s tough to thrive in a toxic environment. It helped to chat with potential colleagues if possible — see if their values align with yours. Have you gotten a feel for the culture yet?
Have you tried using locust bean gum? It’s been a game-changer for me in enhancing texture without overshadowing flavors. I found it works really well with plant-based milks, especially in smoothies.
Gellan can work wonders — i’ve found its ability to create a smooth texture while keeping flavors intact really impressive. @marieC1990, have you noticed any differences in mouthfeel compared to guar or xanthan?