Let's make a stable, pourable gelled beverage with Low Acyl Gellan Gum which acts as one of the best transparent gelling agent and suspending agent.
A process for preparing a gelled beverage which involves dispersing Low Acyl Gellan Gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, contains between about 0.01% and 0.15% Low Acyl Gellan Gum.
Suspending beverage formula and processing
Formula:
Low Acyl Gellan Gum 0.015~0.02%
Calcium lactate 0.07%
Sugar 11%
Sodium Citrate 0.1%
Citric acid 0.2%
Water to 100%
Fruit pulp Appropriate
Step by step belowing:
1. Blend appropriate amount of Low Acyl Gellan Gum, sodium citrate, calcium lactate and part of the sugar evenly.
2. Add the blended ingredients into water to get the solution with Low Acyl Gellan Gum content as 0.015% ~ 0.02%, sodium citrate as 0.1%, calcium lactate as 0.07%, then stirring the solution and heating ( above 85 ℃) until the solutions is completely dissolved.
3. Add the remained sugar into solution and stir it to make it dissolved totally, and then we get the solution A.
4. Stop heating the solutions and cool the solutions to about 50℃, add some water, then add the citric acid (the total added citric acid should take 0.2% of the solution A and this citric acid should be prepared as solution before added).
5. Add the fruit pulp into solution A and then transfer solution into bottle, after pasteurization, cooling to room temperature, after 12 hrs, shake the bottle well and you will get the suspending beverage.
