Gellan gum can be used partially or wholly in beverage as stabilizer,it is an ideal option for beverage factory trying to appeal to consumers who are interested in indulgent but still clean-label foods. While the definition of clean label varies widely, gellan can be considered to be all-natural, organic compliant and non-GMO. Because it is made with fermentation tech by a natural culture.
Functional Properties of Gellan Gum
High acyl gellan gum is useful in forming fluid gels even at low usage levels. This weak gel structure creates a network with exceptional suspension capacity without appreciably increasing the viscosity or changing the mouthfeel of the finished beverage. This property is what makes gellan gum an excellent choice for preventing separation in ready-to-drink protein beverages and suspending particulates like fruit pieces or pulp or minerals and vitamins.
Manufacturing with Gellan Gum
Gellan gum hydrates at temperatures commonly reached during UHT/HTST processing, without requiring additional manufacturing process. While gellan gum solutions thin when heated, they quickly regain their viscosity once the solution cools to the necessary temperature.
Gellan gum is low protein reactive,as protein typically found in fortified beverages so gellan gum is suitable for use in beverages formulated with dairy alternatives and plant-based proteins like soy or almond milk.
Gellan Gum-based New Beverage Stabilizers
For manufacturers who want to combine the suspension properties of gellan gum with the texture enhancement qualities of other gums, we have formulated several gellan-based beverage stabilizer systems:
•Suspends high-protein systems, enhances mouth coating and creates a more indulgent beverage while adhering to non-GMO and organic compliances
•Increases mouth coating and decreases mouth clearing in dairy protein systems and is ideal for formulators seeking a non-GMO or organic stabilizing system
•Stabilizes beverages made with non-dairy milk alternatives such as almond and cashew milk and replaces soy lecithin as an emulsifier
