(high acyl gellan gum suspension in Acid Fruit Drinks)
gellan gum HA 0.03%-0.04%
potassium sorbate 0.03%
sugar 4.0%
concentrated juice 1.0%
NaCl 0.03%
Mix high acyl gellan gum and sugar, adding in deionized water, stirring in the accession to
the 20%NaCl, 20% 600uL of potassium sorbate, heating and boiling then maintained
3-5min, cooled to about 60C, adding concentrated juice, then adjust pH value with citric
acid to 4.0-4.2, hot filling(pre cooked processed orange fruit grain or 5mm * 5mm * 5mm
coconut fruit are in the bottle), observe the suspended situation after cooling,The floating
effect can be effectd by fruit type, gellan gum dosage, solution temperature, cooling and
