Mouthfeel Blends for Low and Non-caloric Beverages

The present disclosure provides a composition for improving mouthfeel of beverages, comprising: a hydrolyzed beta-glucan characterized by an average molecular weight (M_w) of about 50,000 to 350,000; and a hydrolyzed arabinoxylan, characterized by an average molecular weight (M_w) of about 50,000 to about 350,000. Also provided are methods of improving the mouthfeel of a beverage product by adding to it a composition of the disclosure.