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Gellan Application

Clear Suspend Beverage

Source:OPAL Biotech.    Release time:2020-02-19 22:22:03

LA Gellan Gum when dissolved in water under heating could provide clear solutions with a suspending net to keep particles like pulps or balls floating averagely in beverages.

Usually, fruit pulps/cubes or other insoluble particles in beverages would drop down, but the application of LAS Gellan Gum would help to avoid this issue. OPALBIO helps our beverages customers to produce high transparency beverages with furits pulps/cubes suspending averagely in beverage.  

The most important advantage for LAS Gellan Gum is that it can keep insoluble particles such as chia seeds / brasil seeds / coconut cubes / aloe vera / man-made fruit cubes suspending in drinks.   The dosage of LAS Gellan Gum is only approx 0.02% and the solutions made by LAS Gellan Gum is quite clear.    

Not like other hydrocolloids, the pH range for application of gellan gum LAS is very wide : from pH3.5-pH8.0.    

For those who want the final products to be heat stable, gellan gum LAS would be the best option. With help of Ca++ or Mg++, Gellan Gum LAS would help to establish a heat irreversible suspension system. When the particles suspending after cooling, even heating the beverage again for sterilization, the suspension perfromance would keep stable.   

Gellan Gum LAS is very sensitive to kations such as Mg++, Ca++, Na+, K+, but the application of gelling and suspending performance must needs help of those kations. The dissolving of gellan gum needs heating while it can only form gels on cooling. So the application of GELLAN GUM LAS needs typical procedures.:
    1.Mix gellan gum with other materials and dispersed in cold water (adding chelating agent can help to dissolve the colloid).
    2.Heat to above 85º until fully dissolved.
    3.Add Kations(Ca, Mg, Na, KCl, and so on);
    4.Cooling the mixture to form gel and stable suspending systerm. 

Recommended Recipes:
Gellan Gum LAS 0.02%; Sodium Citrate 0.02%;Sodium Polyphosphate 0.015%; Calcium Carbonate 0.04%; White Sugar 4%; Citric Acid 0.2%; Fruit Pulps; Parfum; Sweetener; Add water to 100%.