The Advantage of Gellan Gum as Stabilizing agent in Beverage

Many beverages are unstable over a period of time and require stabilizing additives to maintain beverage homogeneity over an extended period of time.

Citrus juices

Citrus juices, for example, contain pulp material which remain suspended over a period of time only with the assistance of additives such as propylene glycol alginates or other food additives known to stabilize or thicken.

Beverages containing powder additives such as cocoa powder also require Suspending agents to prevent premature Settling.

The disadvantages of other hydrocolloids:

In the past, hydrocolloids such as gum arabic, Xanthan gum, pectin, starch and modified starch, and carboxymeth ylcellulose have been used to stabilize beverages. Relatively large quantities of these materials are required in order to achieve an effective degree of stabilization. While stabilizing the beverage, these materials unfortunately affect beverage flavor and feel. Sometimes, as with Xanthan gum, the beverage stabilizing material reacts with other beverage components, including proteins (such as milk proteins or beer proteins), affecting beverage flavor and stabilizer efficacy.

Now the advantages of gellan gum:

CINOGEL BIOTECH describes a stabilizing agent - Gellan Gum ,which is useful as a rapid dispersing agent for Suspending solids in an aqueous medium, which contains colloidal microcrystalline cellulose, starch, and a non-thickening water soluble diluent such as maltodextrin, whey or non-fat dry milk.

That is a stable, pourable beverage will need gellan gum.

As a professional gellan gum Manufacturer,supplier and solutions provider, CINOGEL BIOTECH produce & supply both HIGH ACYL GELLAN GUM and LOW ACYL GELLAN GUM.

All our gellan gum are certified by ISO9001,ISO14000,ISO22000,KOSHER,HALAL.
100% pure and NON-GMO.