Why Gellan Gum are so popular in beverages? And what are the advantages of gellan gum compared with other hydrocolloids?
Many drinking beverages will need stabilizing agent to maintain homogeneity because they are unstable over a period of time. Beverages contain powder ingredients like cocoa powder need suspension agents to prevent premature settling and another example is fruit juice beverages which contain fruit pulp remained suspended during shelf life time with food additives knows to stabilize and thicken or with the assistance of additives like propylene glycol alginates.
Hydrocolloids such as arabic gum, xanthan gum, pectin, starch and modified starch, and carboxymethylcellulose have been used to stabilize beverages but with large amounts than Gellan Gum which of those will affect beverage flavor or mouth feel.
And even worse,for sometimes for example xanthan gum will react with other beverage ingredients like proteins,affecting beverage flavor and stabilizing performance.
Gellan Gum can be used as one of the best stabilizing agents in a stable pour able beverages,it is useful to act 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.
The amount of gellan gum for such beverages is between about 0.01% and 0.15%. The beverage can be prepared by hot-filling or shear cooling.
Gellan Gum Beverages made with shear cooling process:
Beverages produced by shear cooling are fluid gels having low viscosity and excellent suspension properties. They do not require shaking prior to consumption.
Shear cooling is a procedure used to prepare fluid gels. Shear cooling is used in the production of custards, gravies, and chocolate milk, in which fluid mass is formed during homogenization, pasteurization and cooling. Chocolate milk, for example, is processed with carrageenan under high temperature, short time pasteurization, and then shear cooled.
During cooling, a gel matrix forms. Simultaneous shearing, sufficient to break the gel matrix, breaks the gel. At the end of the shearing and cooling operations, the resulting product is a cooled, non-gelled product.
The procedure of shear cooling a gellan gum beverage involves blending dry beverage ingredients, e.g. sugar, flavorings, colorings, dry milk products, sequestrants, e.g. sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, EDTA, trisodiumpolyphosphate, with gellan gum, and dispersing them with good agitation into liquid beverage ingredients, e.g. water or cold milk. The resulting dispersion is heated for about 5-15 minutes, depending on ingredient types and amounts, to enhance mixing and induce gellan gum hydration. The mixture is then cooled while stirring over a period of time between 5 and 15 minutes. Rapid heating and cooling can be conducted using plate heat exchangers.
Gellan Gum Beverages made with hot filling process:
Prior to consumption, hot-filled gelled beverages need to be shaken, e.g. 3-5 times, to break the gel formed after cooling, or else consumed using a straw and straw suction.
Hot-filling is a procedure whereby beverage ingredients are mixed and hydrated prior to cooling, and filled in a container at a temperature above the beverage gel point. When the filled product cools, a gel network forms.
The procedure of hot filling a gellan gum beverage involves blending dry beverage ingredients, e.g. sugar, flavorings, colorings, dry milk products, sequestrants, e.g. sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, EDTA, trisodiumpolyphosphate, with gellan gum, and dispersing them with good agitation into liquid beverage ingredients, e.g. water or cold milk. The resulting dispersion is heated for about 5-15 minutes, depending on ingredient types and amounts, to enhance mixing and induce gellan gum hydralion. The gellan gum beverage is filled prior to cooling. After cooling, a gel network forms.
Gellan Gum beverages benefits and advantages:
Gellan gum beverages have a unique mouthfeel, body, and flavor release properties which distinct from mouthfeel, body and flavor release obtained with beverages prepared with non-gelling hydrocolloids such as carboxymethylcellulose, xanthan gum, and polyethylene glycol alginates. Such non-gelling hydrocolloids are thickeners which linger in the mouth longer than a shattered gellan gum gel matrix.
Beverages which can be prepared with gellan gum include lemonade beverages, fruit beverages, alcohol beverages, and coffee beverages. Gellan gum beverages can be prepared from concentrated flavor systems containing gellan gum, including frozen concentrate systems such as apple, orange, pineapple, daiquiri, or highly concentrated shelf stable flavor systems used by beverage processors.
Beverages containing blends of the invention display rheological properties of a weak gel system when measured using dynamic viscoelastic measurements. One characteristic of a gelled system is a constant elastic (storage) modulus over a range of strain values up to a critical strain value, at which critical strain value the modulus drops significantly.
Gellan gum is useful for a variety of gelling, texturizing, stabilizing and film forming applications, particularly as a gelling agent in foods, personal care products and industrial applications.
Typical pH modifiers, such as citric acid or maleic acid, sweeteners, such as natural and artificial sweeteners, preservatives, such as sodium benzoate, flavorings such as flavor emulsion oil bases, other common beverage additives such as sodium citrate and ascorbic acid, and colorings, may also be added to beverages of the present invention.
CINOGEL Low Acyl Gellan Gum can be used in following examples:
1)Lemonade with gellan gum had better mouth feel.
Process below:
A)1 gram of CINOGEL LOW ACYL gellan gum was added to 461.50 grams of water and heated in a microwave oven to boiling.
B)37.50 grams of Lemonade dry mix was ,added while maintaining boiling. The mixture was thoroughly mixed while cooling to 70° F., and then poured into sterilized jars.
2)Orange Juice Gellan Gum Beverage
Process below:
A)30 grams of CINOGEL LOW ACYL gellan gum was hydrated in 150 grams of orange juice, and heated to boiling in a microwave.
B)420 grams of orange juice was heated to 130°-140° F. and then combined with the microwaved mixture and stirred. The combination was split into two equal portions. One half of the combination was then allowed to set while cooling to room temperature without mixing, and the other half was sheared while cooling to room temperature.
C) Both halves were stored at 40° F. overnight. The half which was allowed to set without mixing gelled with a good cuttable texture. The half which was sheared foamed and stabilized with a mousse type texture.
3)Screwdriver Gellan Gum Beverage
Process below:
A)30 grams of CINOGEL LOW ACYL gellan gum was hydrated in 150 grams of orange juice, and heated to boiling in a microwave.
B)243 grams of orange juice was heated to 130°-140° F. and then combined with the microwaved mixture and stirred. The combination was split into two equal portions. 100 grams of vodka was heated to 120° F. and added to one of the portions, mixed thoroughly, and then cooled while stirring. The other portion was cooled to room temperature while stirring, and 100 grams of vodka was added thereafter.
C)Both portions were stored at 40° F. overnight. The portion which was shear cooled following vodka addition was stable with thin viscosity. The portion which was shear cooled prior to vodka addition had slight separation.
4)Orange Pulp Gellan Gum Beverage.
CINOGEL LOW ACYL gellan gum was used to suspend fruit pulp in an orange beverage without significantly increasing beverage viscosity.
Procedure:
1. Combine sugar, CINOGEL LOW ACYL gellan gum, sodium citrate, and colors and dry blend uniformly.
2. Add dry blend from step #1 to water with agitation.
3. Continue mixing and heat system to boiling.
4. Add citric acid and continue mixing.
5. Cool mixture to 100° F. while shearing/mixing, then add orange oil and pulp.
6. Continue to cool mixture to room temperature (70° F.) while shearing/mixing.
7. Pour into sterilized jars and seal.
5)Fruit Gel Beverage with gellan gum
Gellan gum was used to prepare a fruit gel beverage without significantly increasing beverage viscosity.
Preparation:
Blend together sucrose, citric acid, CINOGEL LOW ACYL gellan gum, calcium lactate and sodium citrate dihydrate and dissolve into boiling water with continuous stirring. Add the fruit juice to part 1 and deposit into suitable containers and allow to cool. The resulting product is a weakly gelled product which can be consumed through a straw due to the product becoming liquid on suction.
6)Coconut Gel Beverage with gellan gum
Gellan gum was used to prepare a coconut gel beverage without significantly increasing beverage viscosity.
Preparation
Blend together sugar, coconut milk powder, CINOGEL LOW ACYL gellan gum, and trisodium citrate dihydrate and dissolve into boiling water with continuous stirring. Deposit into suitable containers and allow to cool. The resulting product is a weakly gelled product which can be consumed through a straw due to the product becoming liquid on suction.
7)Coffee Gel Beverage with gellan gum
Gellan gum was used to prepare a coffee gel beverage without significantly increasing beverage viscosity.
Preparation
Blend together sucrose, milled coffee, CINOGEL LOW ACYL gellan gum, xanthan gum. Add to milk and agitate. Heat to 185° F. with continued stirring. Remove the coffee flavored milk from the heat and aerater with a hand held electric fan for 2 minutes. Deposit into suitable containers and allow to cool. The resulting product is a gelled product which can be consumed following shaking to break the gel matrix.
8)Honey/Apple Gel Beverage
Gellan gum was used to prepare a honey/apple gel beverage without significantly increasing beverage viscosity.
Preparation
Part 1 Blend together sucrose, CINOGEL LOW ACYL gellan gum, and sodium citrate dihydrate and disperse into water heated at 185° F. until fully hydrated. Heat the honey and apple juice to 122° F. and add to the gellan gum solution.
Part 2 Dissolve the citric acid calcium lactate pentahydrate into the water and mix thoroughly with Part 1. Deposit into suitable containers and allow to cool. The resulting product is a gelled product which can be consumed following shaking to break the gel matrix.
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