Gellan Gum to Plant-Based Protein Drinks
Plant-based milks / neutral protein beverages include a range of options like soy, coconut, oat, hemp, rice, quinoa, pea, almond, and other varieties of nuts, but the nutrition profiles often vary among certain brands and types.
The proein and vitamine inside is abundant. High acly gellan gum applied in those beverages to improve its taste and it could be applied as thickener and stabilizer to keep the proteins stable.
High Acyl Gellan Gum could also be combined with other hydrocolloids such as carrageenan, guar gum, locust bean gum to get better effects.
High acly gellan gum is widely applied in almond milk, soya milk, walnuts beverage, peanut beverage, coca milk, corn juice and green bean juice. Take Almond Milk as example,
Usually, Carrageenan is widely applied in production of Almond milk used to create an even, creamy texture in food all over the world. But although Carrageenan is derived from seaweed, which sounds pretty healthy, studies have shown that carrageenan causes inflammation in the body. Research on the effects of this additive is not at all conclusive, but based on studies thus far, while it is highly recommend avoiding almond milk that contains carrageenan.
So lots of producers choose gellan gum as replacement. Gellan gum is a much better option than carrageenan. It is similar to xanthan gum in that it is a thickener/emulsifier, produced by bacterial fermentation. And the dosage of gellan gum would be much less.
Gellan gum is used extensively for suspension in beverages. In Almond Milk, it’s used to suspend calcium. When Almond Milk is shaken, any settled calcium will be put back into suspension, held there by gellan gum. Therefore, gellan gum in Almond Milk enables the consumer to receive the amount of calcium promised on the label in every glass.
