Modifying the texture and mouthfeel of flavoured vodka
Enhancing the physicochemical and sensory properties of flavoured vodkas using hydrocolloids is of significant interest to the beverage industry. Hydrocolloids like xanthan gum and carboxymethyl cellulose (CMC) can influence texture and stability, yet their specific impacts in alcoholic systems are underexplored. This study aims to evaluate the effect of hydrocolloids on the viscosity, turbidity,
