Gellan Gum Used in Beverages

Beverage containing gellan gum which does not require stabilizers. The amount of gellan gum present in the beverage is between about 0.01% and 0.15% gellan gum. The beverage can be prepared by hot-filling or shear cooling.

Gellan Gum used in beverages

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, fla Vorings, colorings, dry milk products, sequestrants, e.g. sodium citrate, sodium tripolyphosphate, sodium hexameta phosphate, 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.

Beverages produced by shear cooling are fluid gels having low viscosity and excellent suspension properties. They do not require shaking prior to consumption. 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, fla vorings, colorings, dry milk products, sequestrants, e.g. sodium citrate, sodium tripolyphosphate, sodium hexameta phosphate, EDTA, trisodiumpolyphosphate, with gellan gun, 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.

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.