| ≥1 piece |
High acyl gellan gum can be used in acidic milk drinks, fruit juices, jams and other not required transparency products. It can be used for suspending fruit pulps, stabilizing the effect of the beverage. It is necessary to use gellan gum HA compatibility with CMC or guar gum in acidic milk system. It can be also used singly to form soft and elastic gel or mixed with other colloids to form products of different textures. Regular recommended dosage is 0.015-0.03%.
Gellan gum HA can be applied in a wide range of PH, especially in acid system has obvious advantages comparing with xanthan gum, carrageenan, etc. It can effectively present the pulps and other insoluble particles precipitation, flocculation, maintain the stability in whole system and excellent taste.
Gellan gum HA used in acidic milk drinks with following features:
1. Good acid stability;
2. Low protein reaction;
3. Strong suspension ability;
4. Good thickening ability;
5. Excellent thermal stability;
6. Low viscosity and better taste and flavor releasing;
7. Good compatibility with other hydrophilic colloids, CMC and guar gum.
Gellan gum HA used in acidic milk drinks with following using method:
This type of gellan gum can be easily dispersed in milk and other beverage systems using common mixing devices. Typical applications are as follows:
1. Mixed gellan gum HA with other materials and dispersed in cold water or other beverage solids;
2. Heated to above 85º until gellan gum fully dissolved, then added other ingredients;
3. Adjusted PH, homogeneous and sterilization.
Gellan gum HA used in fruit juice with following application formula (only for reference):
Ingredients:
gellan gum HA 0.0225%,sodium citrate 0.05%, Sodium polyphosphate 0.02%, concentrated juice 10%, white sugar 4%, potassium sorbate 0.03%, parfum, sweetener, pigmentum
Add water to 100%
Recommended steps:
1. Dry Mixed gellan gum, salt and sugar equably;
2. Added mixture to the deionized water while stirring, boiling until gellan gum dissolved fully;
3. Added concentrated juice, and other ingredients etc;
4. Volumed and adjusted the PH to about 3.8 with citric acid or malic acid;
5. Homogeneous at about 45℃, 15MPa;
6. Filling, pasteurization and cooling.
Gellan gum HA used in acidic milk beverage with following application formula (only for reference):
Gellan gum can be used in milk beverage(such as modulated yogurt, fermented yogurt or directly acidified milk gel). Gellan gum can be used as a stabilizer to suspend milk powder particles, large fruit pulps and improve taste. It can be used replace of carrageenan, gelatin, seaweed gum and pectin, provide better gels and consistency. Moreover, it has advantage of the dosage less than other gums.
Ingredients:
gellan gum HA 0.025%, CMC 0.3%, sodium citrate 0.07%, white sugar 4%, whole milk powder 4%(according to the national standard protein content), emulsifier, fruit pulps, parfum, sweetener,
Add water to 100%
Recommended steps:
1. Dry Mixed gellan gum, CMC, salt and sugar equably;
2. Added mixture to the deionized water while stirring, boiling until gellan gum dissolved fully;
3. Added milk powder, parfum, sweetener, etc, stirring equably;
4. Cooling and homogeneous at about 45℃, 9.8-24.5MPa and adjusted PH to about 4.1 with citric acid or lactic acid;
5. Added processed fruit pulps, filling, pasteurization and cooling.