Features of Gellan Gum High Acyl:
1.Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages:
2.Excellent acid stability or wide pH application range:
3.Can help to form elastic gels:
4.Help the blended beverage with a thicker mouth feel:
5.Good combination with modied starch to be used as thickener;
6.Good compatibility with other ingredients and hydrocollids.
Typical Procedure of Gellan Gum Application:
1. Make gellan gum dispersed in cool deionised water by stirring;
2. Heat solution 1. to 80 Celcius Degree;
3. Add cations into solution 2.;
4. Cool down the solution 3. to certain temperatures, stabilizing / suspending fuctions avaiable.
Dispersion:
To disperse the product without lumps: Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion.
Dissolution/Hydratioin:
The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress(stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-10min or at around 85-90? for 20-30min with sequestrants(Sequestrants such as sodium citrate may be required for hydration in hard water).
Typical Applications:
High Acyl Gellan Gum provides fluid gelation, suspension or stabilisation to food and beverage (including dairy products) products.
Some Specific Applications:
1. Acid fruit juice;
2. Fruit Pulps Suspending Beverage;
3. Dairy Drinks such as netural milk, youghurd, cereal milk, soybean milk, fruits pulps suspending milk beverages;
4. Roughage Drinks;
5. Vegetable protein beverage.