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PROBLEM: Poor indigenous foam in non-alcoholic beverages
SYMPTOM: Inadequate or unstable foam
SOLUTION: Addition of Saponin in order to obtain optimum foam

Key benefits
► Excellent foam stability
► Improved cling
► Superior final extract quality

► No allergen containing materials used as stabilising agents.
► Low absorbance / colour and improved appearance of solutions due to longer maturation time.
► Improved colloidal stability vs competitor products.

Saponin is a mixture of glycosides obtained from the bark of Quillaia Saponaria, and is specially prepared for use in the beverage industry. It is a complex compound specifically designed to improve the foam stability of non-alcoholic beverages without affecting the colloidal stability.