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.
It can be used in juices to avoid fruits pulps dropping down or having lumps and the mouth feel is excellent.
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,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 suspended.
High Acyl Gellan Gum:This type of gellan gum could be used in acid beverages such as fruit juice and fruit jams. The beverages or foods don’t need transparent system. High Acyl Gellan Gum HA 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 45℃ temp. and 15mPa pressure;
6.Filling, Sterilization, Cooling Down.
Question: Which type of Gellan Gum is ok for JUICE Stabilizer?
Answer: High Acyl Gellan Gum could be used in juice beverages which ph is low (4.2 usually). Gellan Gum HA would help to stabilize the juice avoid from diversified or water-out.
Question: What is the use level of Gellan Gum HA in juice 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: 50℃.
It can be used in juices to avoid fruits pulps dropping down or having lumps and the mouth feel is excellent.
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,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 suspended.
High Acyl Gellan Gum:This type of gellan gum could be used in acid beverages such as fruit juice and fruit jams. The beverages or foods don’t need transparent system. High Acyl Gellan Gum HA 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 45℃ temp. and 15mPa pressure;
6.Filling, Sterilization, Cooling Down.
Question: Which type of Gellan Gum is ok for JUICE Stabilizer?
Answer: High Acyl Gellan Gum could be used in juice beverages which ph is low (4.2 usually). Gellan Gum HA would help to stabilize the juice avoid from diversified or water-out.
Question: What is the use level of Gellan Gum HA in juice 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: 50℃.
