High-acyl gellan gum (HS) is used in non-transparent products such as acidic dairy beverages, fruit juices, jams, and other products where suspension of particles and stabilization of the system are required. In acidic dairy systems, it should be used in combination with protein protectants like CMC (Carboxymethyl Cellulose) or guar gum. The recommended usage is 0.015–0.03%. It can also be used alone to form soft and elastic gels or combined with other gums to create products with different textures.
Gellan gum has a wide pH application range, particularly in acidic systems. Compared to other gums like xanthan gum and carrageenan, it offers significant advantages in acidic environments. In fruit juices, gellan gum effectively prevents the sedimentation and flocculation of insoluble particles such as fruit pulp, maintaining the stability of the system and providing an excellent mouthfeel.
Product Features of High-Acyl Gellan Gum for Acidic Cloudy Beverages:
- Good acid resistance
- Low protein reactivity
- Strong suspension capability
- High thickening ability
- Good heat stability
- Solution exhibits pseudoplastic behavior with very low viscosity, providing a pleasant mouthfeel and excellent flavor release
- Compatible with other hydrophilic colloids and can achieve different texture characteristics; in acidic dairy systems, it should be used in combination with CMC or guar gum
Usage Instructions for High-Acyl Gellan Gum in Acidic Cloudy Beverages:
This product can be easily dispersed into milk or other beverage systems using common mixing equipment. During use, disperse the gellan gum, either alone or mixed with other ingredients, into cold water or the beverage’s solid component system. Heat the mixture above 85℃ until fully dissolved, then add the remaining ingredients, adjust the pH, homogenize, and perform sterilization.
Application Formula of High-Acyl Gellan Gum in Fruit Juice (For Reference Only):
Basic Formula:
High-Acyl Gellan Gum (HS): 0.0225%, Sodium Citrate: 0.05%, Sodium Hexametaphosphate: 0.02%, Concentrated Fruit Juice: 10%, Granulated Sugar: 4%, Potassium Sorbate: 0.03%, Flavoring, sweeteners, colorants, and other additives: appropriate amounts, Water: to 100%
Production Process:
- Dry mix gellan gum, salts, and sugar.
- Under stirring, add the mixture to deionized water and heat to boil to dissolve the gellan gum.
- Add concentrated fruit juice and other additives.
- Adjust volume and pH to around 3.8 using citric acid and malic acid.
- Homogenize at around 45°C under 15 MPa pressure.
- Fill into containers, perform pasteurization, and cool.
Application Formula of High-Acyl Gellan Gum in Acidic Dairy Products (For Reference Only):
Gellan gum can be used in dairy products, particularly in acidic dairy items such as yogurt (both stirred and set types), fermented yogurt, or directly acidified milk gels. When added to these dairy products, gellan gum acts as a stabilizer, helping to suspend milk powder particles and large pieces of fruit pulp, improving mouthfeel.
In dairy products, gellan gum can replace other gelling agents like carrageenan, gelatin, agar, and pectin, offering superior gel quality and consistency. Additionally, the required usage of gellan gum is significantly lower than that of the other gelling agents.
Basic Formula for Fruit Particle Acidified Yogurt (Stirred Yogurt):
High-Acyl Gellan Gum (HS): 0.025, CMC (Carboxymethyl Cellulose): 0.3%, Sodium Citrate: 0.07%, Granulated Sugar: 4%, Whole Milk Powder (based on national standard protein content): 4%, Emulsifiers, fruit particles, flavoring, sweeteners, and other additives: appropriate amounts, Water: to 100%
Production Process:
- Dry mix gellan gum, CMC, salt, and sugar.
- Under stirring, disperse the mixture into deionized water, then heat to dissolve the gellan gum.
- Add milk powder, flavoring, sweeteners, and other ingredients, and stir well.
- Cool the mixture and adjust the pH to around 4.1 using citric acid and lactic acid, then homogenize at around 45℃ with a pressure range of 9.8–24.5 MPa.
- Add pre-treated fruit particles, fill into containers, perform pasteurization, and cool.
If you have any technical questions regarding the application, feel free to contact us at any time.
