Gellan Gum as Stabilizer

OPAL GELLAN GUM LAS SUSPENDING AGENT.jpg

PART I.:Low Acyl Gellan Gum Application in Beverages(Transparent Type):Gellan Gum LAS is a low acyl gellan gum, widely applied in suspension beverages as stabilizer. With the help of Ca or Na ions, gellan gum would form a stabilizing system to keep particles suspending in the solution made from gellan gum low acyl. Due to its perfect transparency, acid/heat stability, and good moisture release ability, gellan gum las has been applied in suspension beverages such as coconut beverage, alove vera beverage, brasil seeds/chia seeds drinks and so on.
Below is a recommended recipes for gellan gum application in suspension beverages for trial:Gellan gum LAS:0.028%(Max:0.04%); CMC:0.04% (Optional); Sugar:10.0%; CaCo3:0.04%; Sodium Citrate:0.014%; Colors:0.0007%; Flavor:0.17%; Sodium Polyphosphate: 0.017%; Citric Acid:0.2%(to adjust pH,can be more or less); Fruits Pulp or Cube:Appropriate Amount.
An advised Procedure for gellan gum trial:1.Mix all materials except Citric Acid and Fruits Pulp or Cube to add into deionized water and Stirring constantly;
2.Heat Solution 1. to 95C and keep for 10 min to be thoroughly dissolving;
3. Then add Citric Acid at appropriate dosage to adjust the pH keeping at level of 3.5 higher;
4. When the solution becomes transparent,add Fruits Pulp or Cube into the solution and cool down to temperature of approx 23C;
5. Fruits Pulp or Cube will float equally in the solution.

PART II. High Acyl Gellan Gum Applied in Beverages:Gellan Gum could be used in a wide pH range, especially in acid conditions, gellan gum has unique advantages than xanthan gum and carrageenan.If applied gellan gum in juices, it would help to avoid fruits pulps dropping down or having lumps and the mouth feel is excellent.High Acyl Gellan Gum is of high viscosity in water after dissolving and the solution is not as clear as that from Low Acyl Gellan Gum. While high acyl gellan gum is not so sensitive to kations as low acyl gellan gum and high acyl gellan gum is not easy to be active with proteins. So high acyl gellan gum is always applied in Milk/Dairy products, neutral plant protein beverages and acid fresh fruit/vegetable juices. The main function for high acyl in those beverages is to be as stabilizer to keep particles or fruits cubes suspending.

High Acyl Gellan Gum HAF:This type of gellan gum could be applied in acid beverages such as fruit juice and fruit jams. The beverages or foods don't need transparent system. High Acyl Gellan Gum HAF would help to suspend particles and keep the final products stabilizing (acid milk beverages should combine CMC or Guar Gum to protect protein).The recommended dosage for High Acyl Gellan Gum is 0.015%-0.03%.
Recommended Application Recipes(Fruit Juice): Gellan Gum HAF: 0.025%; Sodium Citrate 0.05%; Calgon 0.02%; Juice Concentrates 10%; Sugar 4%; Potassium Sorbate 0.03%; Sweeteners; Flavors; Colors; add water to 100%.
Instruction Procedures:1.Mix gellan gum, salts and sugar in dry condition;2.Stirring and add the mixed material into soft water, heating to boiling for disolving of gellan gum;3.Add Fruit Juice Concentrates and other ingredients;4.Constant Voume; Adjust pH by Sodium Citrate to 3.8(pH);5.Homogenating under 45C temp. and 15mPa pressure;6.Filling, Sterilization, Cooling Down.

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