Gellan Gum to Juice

Gellan Gum to Juice

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. Our high acyl 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 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 HA: 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.