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.
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.
If used in acidic milk systems, gellan gum should be used in combination with protein protectors such as CMC or guar gum.
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.
Recipe (For Reference Only)
. 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.
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.
Recipe (For Reference Only)
. 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.
If you have any questions about the high acyl gellan gum applications technology, please feel free to contact us.
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