Gellan Gum Applied in Beverages as Stabilizer and Suspending Agent
Part I: Difference of High Acyl and Low Acyl Gellan Gum
² Low Acyl Gellan Gum is white powder.
The solution made by low acyl gellan gum is clear and with high transparency.
² High Acyl Gellan Gum is Dark Yellow Powder.
The solution made by high acyl gellan gum is not so clear and with lower transparency.
The viscosity of High Acyl Gellan Gum is higher than Low Acyl Gellan Gum, so it can release the ability as thickening agent. For those who needs a thicker mouth feel, we recommend high acyl gellan gum.
Part II: Instructed Steps in Actual Application:
1. Add 0.012% Gellan Gum into Deionized Water and Stir the Solution for Dispersing;
2. Heat Solution 1. to 85℃ to 90℃ for 15-20minutes for thoroughly dissolving;
3. Add KATIONS (Ca, Mg, Cl, and so on) at dosage of 0.08% max. and other materials into Solution 2. after gellan gum thoroughly dissolved and at proper temperture;
4. Put Solution3 into bottle for cooling down to 23℃；
5. Shake the the bottle of Step 4 for a permanent suspending effect.
Part III: Remarks
1.Materials without salts can be directed added into water together with gellan gum.
2.Materials with salts(or kations) should be added only when gellan gum is thoroughly dissolved.
3.The water used should be deionized water.
3.The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
4.Gellan Gum is soluble in cool water but need to heat up to 85C-90C for thoroughly dissolved.
5.The dosage of gellan gum should be adjusted according to pH, materials added and particle sizes of fruit pulps. The higher dosage, the better performance.