Syneresis refers to the process in which liquid is expelled from a gel-like substance. In food products, this is commonly observed in yogurt, jellies, and certain cheeses, where water separates over time. biogrape™’s fiber content, particularly soluble fibers, plays a crucial role in controlling syneresis. These fibers form gel-like structures when they contact water, trapping and holding moisture, which reduces the likelihood of separation. By incorporating biogrape™ into gelled food products, manufacturers can achieve a more stable, homogeneous texture. Additionally, total proteins, such as globulins and prolamins, enhance gel-forming ability and water retention, further reducing syneresis. Total fatty acids, including Omega-3, Omega-6, and Omega-9, contribute to the overall stability and smooth texture of the product. The fine particle size (~P90 = 20 µm) ensures even distribution and effective interaction with other components, optimizing syneresis control. This stability is relevant for both aesthetic and textural appeal and for maintaining consistency in the flavor and nutrient profile over time. Improved syneresis control can enhance consumer satisfaction as products maintain their intended quality for longer periods.
