Ingredient companies that help beverage formulators replace synthetic emulsifiers fall into five groups: acacia gum suppliers (Nexira, Alland & Robert, Ingredion), quillaja saponin suppliers (Ingredion, Desert King), lecithin producers (Cargill, ADM, Bunge), citrus fiber suppliers (Tate & Lyle, Fiberstar), and solubilization technology companies, including Infusd, that convert the oil-soluble active itself into a water-soluble form so the formulation no longer needs a conventional emulsifier. Modified starch producers (Ingredion, Tate & Lyle) form a sixth group, with the caveat that OSA starch carries an E-number and may not meet every brand's clean-label definition. Microbial biosurfactant producers are an emerging seventh group without documented beverage-grade clearances yet.

Why Beverage Formulators are Replacing Synthetic Emulsifiers

Three pressures drive reformulation: regulatory action, label perception, and functional demands from new active ingredients.

On the regulatory side, the U.S. Food and Drug Administration revoked the regulation authorizing brominated vegetable oil (BVO) in food, effective August 2, 2024, with a compliance date one year later. BVO had served as a weighting agent to keep citrus flavor oils from separating in beverages. The FDA's action followed studies conducted with the National Institutes of Health that found the potential for adverse health effects. Other synthetic emulsifiers remain authorized but with narrowly specified conditions. Polysorbate 80, for example, is permitted under 21 CFR 172.840 for listed uses and maximum levels, including as a solubilizing and dispersing agent for fat-soluble vitamins. Propylene glycol alginate is permitted under 21 CFR 172.858. In the EU, these additives carry E-numbers (E433 for polysorbate 80, E405 for propylene glycol alginate, E445 for glycerol ester of wood rosin, E444 for sucrose acetate isobutyrate), which appear on the ingredient declaration.

On the label side, E-numbers and chemical names such as "polyoxyethylene (20) sorbitan monooleate", the name 21 CFR 172.840 gives for polysorbate 80, conflict with the short, recognizable ingredient lists that natural and organic brands target. On the functional side, the actives entering beverages today, including omega-3 oils, fat-soluble vitamins, cannabinoids, curcumin, and lipophilic botanical extracts, require higher oil pay

loads and tighter stability than a flavor emulsion, which raises the bar for any solubility strategy.

Seven Categories of Ingredient Companies: What Each One Supplies

1. Acacia Gum (gum arabic) Suppliers: Nexira, Alland & Robert, Ingredion

Acacia gum is the established natural emulsifier for flavor and cloud emulsions. A surface-active protein fraction in the gum anchors at the oil-water interface and forms a protective film around each droplet. Nexira, which describes itself as the leading global acacia supplier, states that acacia gum is neither chemically nor enzymatically transformed, holds GRAS status in the U.S. under 21 CFR 184.1330, and is recognized by JECFA as INS 414 with no specified acceptable daily intake. Alland & Robert (France) and Ingredion also supply beverage-grade acacia in spray-dried, agglomerated, and pre-hydrated formats.

Typical use levels reported in supplier guidance are 0.3 to 1.0 percent in the finished beverage, with concentrate oil-to-gum ratios in the range of 1:2 to 1:3, according to PAT Ingredients. The main limitations are supply and price volatility (Nexira reports that roughly 66 percent of the world's supply comes from Sudan), relatively high usage levels compared with saponins, and hydration time, which suppliers address with agglomerated and pre-hydrated grades.

2. Quillaja Saponin Suppliers: Ingredion (Q-Naturale), Desert King

Quillaja extract comes from the bark of Quillaja saponaria, a tree native to Chile. Its saponins are natural surfactants that produce small droplets at low use levels. Ingredion's Q-Naturale emulsifier, derived from quillaja, carries three to four times the oil load of traditional systems according to the company, which positions it for clear beverages with high flavor or color loads. Desert King, with facilities in the United States, Chile, and Mexico, supplies quillaja extracts as natural emulsifiers for oil-in-water emulsions, nutraceuticals, and botanical blends, and as foaming agents in root beer and frozen carbonated beverages.

Two limitations apply. Quillaja foams readily, which helps in some applications and complicates filling and carbonation in others. Supplier documentation also reports maximum dosages by beverage class in some markets, for example 40 mg/kg in flavored beverages and 30 mg/kg in coffee and tea categories, so formulators should confirm the permitted level for the target market before setting the oil payload. Quillaja bark saponins, including the commercial Q-Naturale formulation, have documented FDA acceptance for beverage emulsification, according to a review of Quillaja saponins published in Molecules.

3. Lecithin Producers: Cargill, ADM, Bunge

Lecithin is a phospholipid mixture recovered from soy, sunflower, or rapeseed oil processing. Sunflower lecithin has grown in beverage use because it avoids the soy allergen declaration and is available in non-GMO grades, as SupplySide reports. Cargill, ADM, and Bunge supply liquid, de-oiled powder, and enzyme-modified grades. Lecithin works as a primary emulsifier in low oil-load systems and as a co-emulsifier alongside acacia gum, OSA starch, saponins, or proteins where the payload is higher. In clear systems its documented role is as a co-emulsifier that assists dispersion of oil and vitamin payloads alongside an encapsulated or starch-based system. Supplier guidance is required for specific payloads and pH ranges, since lecithin grades differ in phospholipid composition and acid tolerance.

4. Citrus Fiber Suppliers: Tate & Lyle (NUTRAVA), Fiberstar (Citri-Fi)

Citrus fiber is a co-processed, high surface-area particle derived from juice-industry peel. Its high surface area and water-holding capacity help suspend oil droplets and particulate matter, so suppliers position it for emulsification, water binding, and viscosity. Tate & Lyle's NUTRAVA Citrus Fiber is positioned for mouthfeel recovery and stabilization in beverages and carries Upcycled Certified status. Fiberstar's Citri-Fi 100M20 lists typical use levels of 0.2 to 1.0 percent on a dry basis, and Nexus Ingredient's CitruSmart occupies the same category. Citrus fiber declares as "citrus fiber" without an E-number in most markets. It suits cloudy and pulpy beverages, dairy alternatives, and smoothies; the insoluble particles contribute opacity, so clear formats use other systems. Current evidence positions it as a co-stabilizer alongside a surface-active emulsifier rather than as a standalone replacement.

5. OSA Modified Starch Producers: Ingredion, Tate & Lyle

Starch sodium octenyl succinate (OSA starch, E1450) is an amphiphilic starch that performs similarly to acacia gum, with better acid and heat tolerance in many systems and good compatibility with spray-dried encapsulation. Patent literature for clear beverage emulsions describes oil-to-starch ratios from roughly 1.2:1 to 8:1 and target surface tensions below 50 mN/m in dilute solution (US11066485B2). The constraint is labeling. OSA starch is chemically modified and declares as "modified starch" or E1450, which can affect clean-label perception relative to single-ingredient gums. Whether it qualifies depends on the brand's own clean-label definition; the available evidence does not quantify how many specifications exclude it. It is best viewed as a performance alternative to synthetic surfactants whose label status each brand must judge.

6. Microbial Biosurfactant Producers: Evonik, Soliance, Saraya

Rhamnolipids and sophorolipids are glycolipid surfactants produced by fermentation. Suppliers including Evonik, Soliance, and Saraya are commercializing them, and a review in Trends in Biotechnology documents high emulsifying potency. Beverage-grade specifications and food regulatory clearances are not yet documented in the available evidence, so this category requires supplier engagement and regulatory review before any formulation work.

7. Solubilization Technology Companies: Infusd

The categories above supply a replacement emulsifier. A different approach removes the requirement for a conventional emulsifier by changing the physical form of the active ingredient itself. This is where we operate. Our proprietary physical processing method uses natural stabilizers, with no harsh chemicals or synthetic emulsifiers, to transform fat-soluble and insoluble ingredients into water-soluble liquid or powder forms. The beverage manufacturer then adds a water-soluble ingredient to the aqueous phase instead of building and homogenizing an oil-in-water emulsion on the production line.

The performance data we publish for this approach includes active payloads of 10 percent or more, shelf stability of 24 months or longer in real-time studies, and stability through pasteurization, UHT, carbonation, and freezing. We apply the method to two groups of ingredients. The first is functional actives: omega-3s from any source, vitamins A, D, E, and K, adaptogens, nootropics, and botanical extracts. The second is clean-label solubility for natural colors, flavor systems, natural preservatives, and spice extracts, where the goal is clear, stable systems without chemical emulsifiers, weighting agents, or alcohols. Our manufacturing facilities hold Kosher, Halal, Organic, and SQF certifications. We also distribute through partners: Symrise is launching a portfolio of Infusd-enabled water-soluble actives, including omega-3, through its Taste, Nutrition & Health division, and Caldic North America markets our water-soluble vitamin D.

This category suits formulators whose challenge is the active ingredient (a vitamin D or omega-3 payload that must survive thermal processing and 24 months on shelf) rather than a flavor or cloud emulsion that an acacia or quillaja system already handles well.

Physical and Structural Strategies That Reduce Emulsifier Demand

Ingredient choice is only part of an alternative to synthetic emulsifiers in beverages. Process and structure matter as much as the surfactant.

• Droplet size reduction. High-energy processing such as high-pressure homogenization pushes mean droplet diameters below one micron. Research on beverage emulsions reports droplet distributions in the 0.15 to 0.7 micron range, and smaller droplets cream more slowly and tolerate lower emulsifier loads (Chanamai and McClements).

• Spray-dried encapsulation. Encapsulating the oil in an acacia or OSA starch matrix produces a dry premix that redisperses in the beverage, protecting the active during storage and simplifying dosing.

• Pickering stabilization. Solid particles, including modified starch granules and native polysaccharide particles, adsorb at the interface and provide steric stabilization without a molecular surfactant.

• Physical solubilization. Converting the active itself into a water-soluble form, as described in category seven, eliminates the oil phase that an emulsifier would otherwise have to stabilize.

Note that none of these strategies replaces the density-adjusting function of BVO, SAIB, or ester gum directly. A natural weighting agent with equivalent performance does not exist in the current evidence base. Candidate approaches are reducing droplet size so that density mismatch no longer drives ring formation, combining acacia or OSA starch systems, or moving to a solubilized ingredient with no oil phase. Each requires laboratory verification of density control and oil appearance.

How Formulators Evaluate a Replacement

The same measurements apply whether the candidate is acacia gum, quillaja, lecithin, or a solubilized active. The checklist below reflects the criteria beverage R&D teams typically document.

1. Droplet size distribution by laser diffraction or dynamic light scattering, measured at day zero and after each stress test. Growth over time indicates flocculation, coalescence, or Ostwald ripening.

2. Creaming and ring formation in the finished beverage at 4 °C and 25 °C over the first week, then under temperature cycling (for example 30 °C) and centrifugation, read visually and by creaming velocity or ultrasonic attenuation where instrumentation is available.

3. Thermal stability through the intended process: hot fill, tunnel pasteurization, or UHT. Measure droplet size and turbidity before and after.

4. Carbonation compatibility, since dissolved CO2, low pH, and shear during filling can destabilize some emulsions and cause foaming with saponin-based systems.

5. pH tolerance across the acidic range of the target beverage, since acid resistance differs between OSA starch, acacia gum, lecithin, and protein systems and must be confirmed per formulation.

6. Clarity, measured as turbidity in NTU, for clear water and enhanced-water formats.

7. Sensory and foam for bitterness, astringency, off-notes, and foam height and persistence, particularly with saponin-based systems.

8. Active payload and bioavailability, confirming that the delivered dose of vitamin, omega-3, or botanical remains at label claim through shelf life.

Our article on functional drink formulation covers how heat processing, carbonation, and sensory performance interact with ingredient delivery in more detail.

Matching the Category to the Beverage Type

The appropriate alternative depends on what the emulsifier was doing in the original formulation.

• Cloudy citrus and flavor emulsions: acacia gum as the primary emulsifier, with citrus fiber as an optional co-stabilizer for mouthfeel and suspension.

• Clear flavored waters and enhanced waters: OSA or nOSA starch systems designed for clear emulsions, with sunflower lecithin as a co-emulsifier or spray-dried encapsulation; quillaja extract where its clarity and oil-load characteristics fit the label; or a solubilized flavor or color system with no oil phase.

• Fortified RTDs with omega-3 or fat-soluble vitamins: a solubilized active ingredient, or spray-dried encapsulation combined with a quillaja or lecithin co-emulsifier, validated through the thermal process.

• Wellness shots with turmeric, ginger, or other spice extracts: water-soluble spice extract systems address the oil separation that spice oleoresins can cause in these formats. Our wellness shot formulation guide covers the specific delivery challenges.

• Protein-fortified and dairy-alternative beverages: pea protein or lecithin, with citrus fiber or pectin for suspension and texture.

Formulators who want to discuss a specific active, process, or format with our team can reach us through the Formulate with Us page.

Frequently Asked Questions

What is the most widely used natural alternative to synthetic emulsifiers in beverages?

Acacia gum (gum arabic) remains the most widely used natural emulsifier for beverage flavor and cloud emulsions. It holds GRAS status in the U.S. under 21 CFR 184.1330 and is typically used at 0.3 to 1.0 percent in the finished drink. Quillaja extract is the leading alternative where lower use levels or higher oil loads are required.

Is OSA modified starch considered clean label?

It depends on the brand's definition. OSA starch is chemically modified and declares as "modified starch" or E1450 in the EU, which can affect clean-label perception relative to single-ingredient gums. It performs well as a replacement for synthetic surfactants and is widely used in spray-dried flavors. Acacia gum, quillaja extract, lecithin, and citrus fiber declare by their common names without E-numbers in most markets.

Can natural emulsifiers replace brominated vegetable oil?

Not on a like-for-like basis. BVO was a weighting agent that matched the density of citrus oil to the aqueous phase, not an emulsifier, and the available evidence does not document a validated natural substitute for that function. Since the FDA revoked its authorization effective August 2, 2024, candidate approaches have been reducing droplet size through high-energy homogenization, combining acacia gum or OSA starch systems, or moving to water-soluble flavor systems that contain no separate oil phase. Each requires laboratory verification of density control and oil appearance.

What is the difference between an emulsifier and a solubilization technology?

An emulsifier stabilizes oil droplets dispersed in water; the oil phase still exists and can cream, ring, or coalesce over time. A solubilization technology changes the physical form of the fat-soluble ingredient so it disperses in water as a stable, water-soluble ingredient. Our physical processing method uses natural stabilizers to achieve this, with active payloads of 10 percent or more and 24-month shelf stability in real-time studies, including after pasteurization, UHT, or carbonation.

Which natural emulsifiers work in carbonated beverages?

Acacia gum and OSA starch are the conventional choices for flavor emulsions in carbonated soft drinks, and both are cited for acid and heat tolerance. Validated carbonation stability data for a specific payload and concentration are not available in published evidence, so pilot trials are required. Quillaja extract works but foams, which requires adjustment of filling parameters. Our solubilized actives are documented as stable after carbonation.

How do formulators test emulsion stability before launch?

Standard practice is to measure droplet size at day zero and after accelerated storage (for example temperature cycling at 30 °C and centrifugation), observe creaming and ring formation at 4 °C and 25 °C over the first week, run the finished beverage through the intended pasteurization or UHT process, and confirm active content at label claim. No standardized acceptance thresholds exist, so teams set them by challenge testing for the specific product. Sensory and foam evaluation completes the assessment.

Medical disclaimer: This article provides formulation and regulatory information for food and beverage professionals. It does not constitute medical advice. Consumers should consult a healthcare provider before starting any new supplement or fortified product.