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High Acyl Gellan Gum Application: In Acidic Beverages

High Acyl Gellan Gum Application in Acidic Beverages

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High acyl gellan gum can be used in acidic milk beverages, fruit juices, jams, and other low pH products that do not require high clarity, to suspend particles in the juice or beverage and stabilize the entire structural system.

The addition of gellan gum to these products is very small, typically 0.015-0.03%, a small amount but a big use.

It is no problem to use high acyl gellan gum alone, it forms soft and elastic gels. However, you can also compound it with other colloids to create different textures.

High Acyl Gellan Gum Application In Acidic Beverages (3)

Gellan gum performs well in a wide range of pH values, especially in acidic systems, and has significant advantages over carrageenan products and xanthan gum.

The use of gellan gum in fruit juice can effectively prevent the precipitation and flocculation of insoluble particles such as fruit pulp, keep the stability of the whole system, and have a superior taste.

1. Product Characteristics of High Acyl Gellan Gum for Acidic Beverages

High Acyl Gellan Gum Application In Acidic Beverages (8)
Tip

If used in acidic milk systems, gellan gum should be used in combination with protein protectors such as CMC or guar gum.

2. Application of High Acyl Gellan Gum for Making Acidic Beverages

High Acyl Gellan Gum Application In Acidic Beverages (4)

High-acyl gellan gum has excellent dispersibility and you can easily disperse it in milk or other beverages using even the most common mixing tools.

Gellan gum can be added alone or mixed with other additives.

Disperse the gellan gum or mixtures in cold water or beverage solids systems with stirring, heat to above 85°C until completely dissolved, then add the remaining additives, adjust pH, homogenize, and sterilize.

3. High Acyl Gellan Gum Application: In Low pH Juice

High Acyl Gellan Gum Application In Acidic Beverages (6)

Recipe (For Reference Only)

Basic formula

  • High Acyl Gellan gum 0.0225%,
  • Sodium citrate 0.05%,
  • Sodium polyphosphate 0.02%,
  • Fruit juice concentrates 10%,
  • Sugar 4%,
  • Potassium sorbate 0.03%,
  • Appropriate amount of Flavors, Colors,
  • Add water to 100%.

Production process

. Dry mixing of gellan gum, salt and sugar.

. Add the mixture into deionized water with stirring and boil the solution.

. Adding juice concentrate, other additives and auxiliaries.

. Adjusting the pH to about 3.8 with citric acid and malic acid.

. homogenizing at about 45°C, with a pressure of about 15 MPa.

. Filling, pasteurizing and cooling.

4. High Acyl Gellan Gum Application: In Acidic Dairy Products

High Acyl Gellan Gum Application In Acidic Beverages (9)

Gellan gum can be used as a stabilizer in dairy products, for example, in acidic dairy products (e.g., prepared yogurt, fermented yogurt or directly acidified milk gels), where it has the following advantages.

  • Effectively suspend milk powder particles and large pulpy fruit particles
  • improve taste
  • Replaces carrageenan, gelatin, alginates and pectin
  • Provides better texture and consistency
  • Smaller dosage

Recipe (For Reference Only)

Basic formula for fruit yogurt (modulated)

  • Gellan gum 0.025%,
  • CMC 0.3%,
  • Sodium citrate 0.07%,
  • Sugar 4%,
  • Whole milk powder 4%, 
  • Appropriate amount of fruit particles, flavors, colors,
  • Add water to 100%.

Production process

. Dry mixing of gellan gum, CMC, salt and sugar.

. Dispersing the mixture in deionized water under stirring and boil the solution.

. Adding milk powder, flavor, sweetener, etc. and mix well.

. Cooling, adjusting PH to about 4.1 with citric acid and lactic acid, homogenize at about 45℃, 9.8-24.5 MPa.

. Adding pretreated fruit particles, filling, pasteurizing and cooling.

High Acyl Gellan Gum Application In Acidic Beverages (5)

If you have any questions about the high acyl gellan gum application technology, please feel free to contact us.

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We focus our main attention on various kinds of Plant-Based Hydrocolloids and Stabilizing solutions systems.

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