Gellan gum in white grape drink with chia seed

1.low acyl gellan gum Aqueous solution：

（low acyl gellan gum suspension in transparent drink)

Gellan gum LA 0.025%（Max:0.04%）

Colors: 0.0007%

flavour: 0.17%

CMC 0.04% （can add it or not）

Sugar 10.0%

Caco3 0.04%

Sodium citrate 0.014%

sodium polyphosphate 0.017%

Citric acid 0.2%（PH Value can be adjusted according to products flavour

your required, but must ensure that calcium carbonate dissolved completely, 
and the PH will affect the suspension temperature）

Basil seed: 0.30%

First mix all materials except citric acid and chia seed to add in deionized water and

Stirring constantly. then rise the temperature to 95C and keep 10 min to make sure all

dissolving fully,After that, you add the citric acid, pls be well noted that you had

better reducing the dosage of it to make sure the PH value above 3.5. when the solution

becomes transparent, then add chia seed and cool dow the temperature to 23C. at this

time it can float equably.


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