Consumers love “real fruit” texture in juices, but high-pulp formulations often suffer from rapid sedimentation, resulting in inconsistent drinking experiences. Traditional thickeners can create undesirable viscosity or mask natural flavors.
Drawing on two decades of hydrocolloid application data, Eisen’s R&D team has created FruitLock™, a synergistic blend of modified cellulose, plant-based gums, and microcrystalline cellulose. This system forms a delicate yet resilient network that suspends fruit particles uniformly while maintaining a smooth, pourable consistency—even in NFC, HPP, or shelf-stable products.
Validated across mango, orange, and passion fruit bases, FruitLock™ is compatible with pasteurization, UHT, and aseptic cold-fill processes. Eisen provides customized formulations based on pulp size, Brix, acidity, and processing conditions, backed by reliable raw material supply.
