Gellan gum has good applications in a wide PH range, especially in acidic system. Gellan
gum has more advantages, comparing with xanthan gum, carrageenan, etc. Gellan gum
used in juice can effectively prevent the flesh of the insoluble particles from precipitation
and flocculation. And it can maintain the stability of the who system and has superior
taste.
gum has more advantages, comparing with xanthan gum, carrageenan, etc. Gellan gum
used in juice can effectively prevent the flesh of the insoluble particles from precipitation
and flocculation. And it can maintain the stability of the who system and has superior
taste.
Basic formulation:
high acyl gellan gum |
0.025-0.035%
|
Sodium citrate
|
0.05%
|
Sodium polyphosphate
|
0.02%
|
Concentrated juice
|
10%
|
Sugar
|
4%
|
Potassium sorbate
|
0.03%
|
Fruit pieces
|
some
|
Flavours
|
some
|
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 or malic acid to 3.8-4.2, hot filling (pre cooked processed fruit pieces or 5mm * 5mm *
5mm coconut fruit are in the bottle), observe the suspended situation after cooling,The
floating effect can be effectd by fruit size, gellan gum dosage, solution temperature,
cooling and storage time. etc.
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 or malic acid to 3.8-4.2, hot filling (pre cooked processed fruit pieces or 5mm * 5mm *
5mm coconut fruit are in the bottle), observe the suspended situation after cooling,The
floating effect can be effectd by fruit size, gellan gum dosage, solution temperature,
cooling and storage time. etc.
