Gellan Gum
could be used in products with wide pH range, with strong acid stability,gellan
gum has unique advantages than xanthan gum and carrageenan. High acyl Gellan Gum is a perfect stabilizing agent for
milk/dairy beverages and a very good thickening agent for dairy foods.
When high acyl Gellan Gum used applicable to milk products, it could prevent proteins from
sinking down to bottom on storage.
High Acyl Gellan Gum forms high viscosity in
water after dissolving and the solution is not as clear as made by Low
Acyl Gellan Gum.
low acyl gellan gum is very sensitive to kations;
Whereas high
acyl gellan gum is not so sensitive to kations.
so high acyl gellan gum is not easy to be actived with proteins. and it is widely used in Milk/Dairy products.
Question: For what milk/dairy products Gellan Gum HA could be applied for?
Answer: High Acyl Gellan Gum could be used in milk/dairy beverages such as soybean milk which doesn’t need transparent and clear appearance.High Acyl Gellan Gum would help to stabilize milk dairy beverages (if for acid milk beverages, should combine CMC or Guar Gum to protect protein).
Question: How much dosage rate for Gellan Gum HA applied in milk/dairy beverages?
Answer: The recommended dosage for High Acyl Gellan Gum is 0.025%-0.035%.
Question: Is Gellan Gum HA sensative to Kations ? Does it need to dissolve gellan gum HA first then add salts, just like application of LA Gellan Gum?
Answer: No need to dissove HA Gellan Gum seperately; all materials could be premixed and then dissolved by heating.
Question: Is Gellan Gum HA Solution Clear?
Answer: No! Gellan Gum HA Solution is non-transparent. It’s milky or cloudy.
Question: Is Gellan Gum HA of Gel. Strength? How about the gel. texture?
Answer: Gellan Gum HA Gel. Strength is approx 600g/cm2; the gelling texture is of elasticity characteristics.
Question: What is the setting temperature of Gellan Gum HA?
Answer: 50C.
Answer: High Acyl Gellan Gum could be used in milk/dairy beverages such as soybean milk which doesn’t need transparent and clear appearance.High Acyl Gellan Gum would help to stabilize milk dairy beverages (if for acid milk beverages, should combine CMC or Guar Gum to protect protein).
Question: How much dosage rate for Gellan Gum HA applied in milk/dairy beverages?
Answer: The recommended dosage for High Acyl Gellan Gum is 0.025%-0.035%.
Question: Is Gellan Gum HA sensative to Kations ? Does it need to dissolve gellan gum HA first then add salts, just like application of LA Gellan Gum?
Answer: No need to dissove HA Gellan Gum seperately; all materials could be premixed and then dissolved by heating.
Question: Is Gellan Gum HA Solution Clear?
Answer: No! Gellan Gum HA Solution is non-transparent. It’s milky or cloudy.
Question: Is Gellan Gum HA of Gel. Strength? How about the gel. texture?
Answer: Gellan Gum HA Gel. Strength is approx 600g/cm2; the gelling texture is of elasticity characteristics.
Question: What is the setting temperature of Gellan Gum HA?
Answer: 50C.
Instructed Steps in Actual Application:
1.Mix Gellan Gum HA and 50% of water;
2.Disperse the gellan gum in the cold water by stirring;
3.Heat at 90℃ for 10 minutes for 100% dissolving of gellan gum in water;
4.Add 50% of pure soybean milk to solution 3;
5.Cool down to 25℃.
1.Mix Gellan Gum HA and 50% of water;
2.Disperse the gellan gum in the cold water by stirring;
3.Heat at 90℃ for 10 minutes for 100% dissolving of gellan gum in water;
4.Add 50% of pure soybean milk to solution 3;
5.Cool down to 25℃.
