Gellan gum is a microbial polysaccharide hydrosol fermented by microorganisms, which combines the excellent properties of xanthan gum, pectin and carrageenan.
It exists in two forms: High Acyl Gellan Gum (also known as natural gellan gum) and Low Acyl Gellan Gum (also known as deacyl gellan gum).
Low acyl gellan gum is not very common in jelly applications, but the cross-linking and polymerization of low acyl gellan gum with calcium ions can form a thermally irreversible gel, and some synergistic effects between low acyl gellan gum and other excipients can be used to develop a new type of jelly - 2 layered jello.
Studies have shown that the reason for the gel of low acyl gellan gum is that the calcium ions are located on both sides of the double helix of low acyl gellan gum, making the double helix molecules cross-link and polymerize. Therefore, as the amount of low acyl gellan gum added increases, the cross-linking of double helix molecules becomes denser and the gel becomes harder.
However, when the addition amount reaches 0.24%, the hardness of double-layer jello will be greater and the taste will be poorer.
When the amount of low acyl gellan gum added between 0.06% and 0.12%, the gel elasticity decreases as the content of low acyl gellan gum increases;
The gel elasticity did not change much when the addition amount of low acyl gellan gum was between 0.12% and 0.30%. Therefore, the gel elasticity produced by low acyl gellan gum was not significant.
Therefore, the gels produced by low acyl gellan gum have the characteristic of hard and brittle.
During the product development process, low acyl gellan gum should be added in proper amount, with the appropriate dosage of 0.06%-0.18%, the hardness range is 61-327g/cm2, and the elasticity range is 0.9-1.0mm.
Some studies show that when the amount of calcium lactate is added within a certain range, the calcium ions provided and the double helix structure of low acyl gellan gum molecules can effectively cross-link and polymerize, but with the increase of calcium ions, too much calcium ions may hinder the polymerization of double helix molecules, making the gel of layered jelly weaker.
This is because with the increase of calcium ion concentration, the gel strength decreases, brittleness increases, and its elasticity also decreases.
Therefore, in order to form a good taste, calcium ions should be added in the right amount, the best amount of calcium lactate should be 0.05%-0.15%, its hardness range is 156-163g/cm2, elasticity range is 1.3-1.9mm.
The reason may be that the pKa value of the glucuronic acid group contained in low acyl gellan gum is 3.5, when the pH is around 3.5, the hydration effect of low acyl gellan gum is poor, which leads to the formation of weaker gels.
Therefore, if you want to get a better gel effect, the pH of the solution system must be controlled between 3.9~4.2, the hardness range of 90~170g/cm2, the elasticity range of 1.0~1.5mm, in this range, the hardness and elasticity of the jelly is moderate, hardness and elasticity are also more coordinated, so the gel effect is better.
Among the above three factors, the addition of low acyl gellan gum has the greatest influence on the gel characteristics of 2 layered jello, followed by the addition of calcium lactate and the least influence on the pH value.
The best gel effect parameters for the double layered jelly were 0.12% of low acyl gellan gum, 0.10% of calcium lactate, and pH at 4.0.
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