Visual body
Add a natural-looking cloud and reduce a thin, translucent appearance.
BEVERAGE CLOUDING CONCENTRATES · MADE IN TAIWAN
Clouding that reads as richness.
Din-Chiao 1XA and 5XA are palm-oil-based, oil-in-water clouding concentrates for formulators seeking fuller visual body in fruit drinks, sports drinks, syrups and other opaque beverage systems.
- Gum arabic-free
- SAIB-free
- No added preservatives
- No vinegar-like off-odor
2007Established in Taiwan
2Clouding intensity grades
20 kgStandard pail
7 monthsUnopened shelf life
THE RIGHT ENGLISH FOR THE JOB
More than a “Binding Agent.”
The legacy English product name can be easy to misread. In use, 1XA and 5XA are designed primarily to build visual cloud, opacity and perceived concentration - not gum-like mouthfeel.
The system disperses a controlled oil phase through a water-based concentrate. Modified starch supports the oil-water interface, helping the finished beverage scatter light more evenly and look fuller, especially in fruit, sports-drink, cultured and colored systems.
Color support
Help color systems read with greater visual concentration and depth.
Process alignment
Designed for separate hot dispersion followed by controlled addition to the blend.
FORMULATION LOGIC
A practical oil-in-water clouding system.
Din-Chiao combines a soft palm-oil phase with food ingredients including sodium octenyl succinate starch. That modified starch is widely used for emulsifying and stabilizing oil-in-water food systems.
- It is
- A viscous, ready-to-process clouding concentrate.
- It is not
- A juice-content claim or a substitute for accurate percent-juice labeling.
- Its value
- Controlled opacity, visual density and better color expression.
TWO GRADES, ONE CLEAR DECISION
Select by visual target.
Start with the desired appearance, then validate against your pH, Brix, juice solids, color system, hydrocolloids and process.
Balanced cloud1XA
For controlled everyday opacity.
Designed as the general starting point for fruit syrups, beverage bases and products that need visual body without an aggressive cloud.
- Typical syrup evaluation range: 0.05-0.20%
- Milky white to pale yellow viscous liquid
- Best selected through bench and pilot testing
Higher-impact cloud5XA
For stronger visual concentration.
Built for formulas requiring a more pronounced cloud. Internal application guidance indicates a 2-6x visual-density lift versus 1XA, depending on formula conditions.
- Useful when juice, CMC or color variables reduce opacity
- Same hot-process workflow and 20 kg pail format
- Final dosage must be validated in the customer formula
Comparative performance varies with juice content, soluble solids, hydrocolloid level, color quality, shear and thermal process.
WHERE IT EARNS ITS PLACE
Built for formulation-driven businesses.
Best suited to importers, ingredient distributors, syrup makers, beverage manufacturers and co-packers that can run structured bench trials.
Fruit drinks & juice beverages
Create fuller visual body in reduced-juice or flavored systems while accurately declaring actual juice content.
Sports & functional drinks
Add a controlled, uniform haze to electrolyte, energy and functional beverage concepts.
Fruit syrups & concentrates
Support a more substantial pour appearance in beverage bases, fountain syrups and fruit preparations.
Tea & cultured beverages
Build the soft opacity expected in selected milk-tea, fermented and cultured-drink profiles.
Jellies & dessert systems
Add visual body where a translucent formula needs a fuller, more finished appearance.
Oil-soluble flavor & color systems
Evaluate as part of citrus-oil or carotenoid-color emulsions, with stability confirmed in the final formula.
CLOUD, FLAVOR & COLOR
One emulsion system can do more than one visual job.
Oil-soluble citrus flavors and carotenoid colors such as beta-carotene can be dispersed through oil-in-water emulsion systems. OSA modified starch can help stabilize those oil droplets.
That makes combined cloud, flavor and color delivery technically plausible—but not automatic. The useful effect depends on oil load, droplet size, pH, Brix, shear, heat, light exposure and storage. Din-Chiao therefore treats “synergy” as a bench-test hypothesis, not a universal performance promise.
TECHNICAL SNAPSHOT
Give the trial a disciplined starting point.
Share your current formula and process. Din-Chiao can help frame an initial grade and use-level evaluation before commercial validation.
Discuss your formulation- Appearance
- Very viscous liquid
- Color
- Milky white to pale yellow
- Odor
- No vinegar-like or acetic off-odor
- Initial process
- Disperse separately above 95°C with sufficient agitation, then add to the blend tank
- Packaging
- 20 kg pail
- Standard shelf life
- 7 months unopened · no added preservatives
- Storage
- Original sealed container; dry, cool and ventilated location
- Export customization
- Preserved version may be evaluated above an agreed minimum order volume
A BETTER FIRST CONVERSATION
Send the variables that actually matter.
- 01
Describe the base
Product category, pH, Brix, juice solids, hydrocolloids and current appearance.
- 02
Define the target
Desired opacity, color expression, sensory constraints and benchmark product.
- 03
Map the process
Heat profile, shear, order of addition, fill temperature and storage conditions.
- 04
Validate at pilot scale
Confirm appearance and stability before commercial production and regulatory release.
SECONDARY CAPABILITIES
Support around the main formulation.
When a project also needs aroma direction, Din-Chiao can support selected beverage flavor profiles—including fruit and cultured-dairy directions—as a secondary development track.
Compound defoamer support is also available for qualified food-process projects where foam interferes with mixing, transfer or filling. Clouding concentrates remain the lead offer; flavor and defoamer support are scoped only around the actual process brief.
EVIDENCE NOTES
The science behind the formulation brief.
- 01
Peer-reviewed beverage-emulsion research shows that dispersed oil creates opacity through light scattering, while oil level, droplet size and modified-starch concentration affect cloud and stability.
Read the study - 02
Research on orange-oil emulsions describes OSA modified starch adsorbing at the oil-water interface and helping resist creaming, flocculation and coalescence.
View the DOI - 03
Published beta-carotene work demonstrates that an oil-soluble carotenoid can be incorporated into an OSA-modified-starch emulsion, supporting controlled formula evaluation for carotenoid color systems.
Read the study - 04
U.S. FDA guidance makes the food manufacturer responsible for ingredient status and finished-product labeling; beverage appearance can trigger percent-juice declaration requirements.
FDA labeling guide
REGULATORY CONTEXT
Clear about what the classification means.
In Taiwan, official correspondence has treated Din-Chiao 1XA and 5XA as general compound food raw materials rather than products managed under the food-additive registration system.
This is a Taiwan-specific classification, not a U.S. FDA status claim. U.S. importers and manufacturers remain responsible for verifying ingredient identity, specifications, conditions of use, facility obligations and finished-product labeling under applicable U.S. requirements. Technical documents are available for qualified commercial review.
Taiwan's 2011 plasticizer incident showed how widely clouding systems can reach—from sports and fruit drinks to tea beverages, syrups, jellies and powdered products. For a U.S. buyer, the lesson is supply-chain transparency: traceable food-grade inputs, current specifications and supplier verification. Din-Chiao's system uses soft palm oil as its clouding oil rather than a plasticizer substitute.
FORMULATOR FAQ
Fast answers before the first sample.
What does “Binding Agent” mean here?
For 1XA and 5XA, the principal value is beverage cloud, opacity and visual concentration. The products are not positioned as conventional gum-style texture thickeners.
Is it made with gum arabic or SAIB?
No. The system is palm-oil based and formulated without gum arabic or sucrose acetate isobutyrate (SAIB).
Does it smell like vinegar?
The specification calls for no vinegar-like or acetic off-odor.
Does the standard product contain preservatives?
No added preservatives are used in the standard 1XA and 5XA grades, which have a seven-month unopened shelf life. For qualified export or special-requirement projects above an agreed minimum order volume, Din-Chiao can evaluate a preserved custom version. Preservative identity, use level, labeling and shelf-life claims must be reviewed for the destination market and validated in the final product.
Can you recommend a dosage?
A 0.05-0.20% range is a useful starting point for selected syrup evaluations, but grade and dosage must be validated against the actual formula and process.
What documentation can be reviewed?
Product specifications, composition information under controlled review, country-of-origin information, storage guidance and available quality documents can be discussed with qualified buyers.
U.S. TRADE & MANUFACTURING INQUIRIES
Bring us the formula challenge.
Tell us what the product looks like today, what you want it to look like, and how your plant processes it.
dinchiao@gmail.com
+886 4 823 5328
1F., No. 38, Ln. 75, Taiping Rd.
Puxin Township, Changhua County 51346
Taiwan