Mouthfeel Modulation in Reduced and Sugar-free Beverages Using a Blend of Pectin and Xanthan Gum

This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.