Gellan Gum in Clear Suspension Beverages

Low-acyl gellan gum for suspension is primarily used in high-transparency acidic or neutral suspension beverages to suspend fruit pulp and insoluble solid particles, playing a key role in stabilizing the beverage system. It can also be used alone to form firm and brittle gels or blended with other colloids to create products with different textures. The recommended usage is 0.012-0.03%.

Gellan gum, when combined with other food gums, can be used to prepare beverages like clear drinks, gelled sodas, fruit-flavored refreshers, etc. It can also be used to create pearl-like gel particles, which are utilized in the production of fruit pulp suspension drinks. Beverages with gellan gum as the main suspending agent not only offer excellent suspension performance but also exhibit strong acid resistance, showing great stability during beverage storage, which is an advantage not found in other plant-based colloids used as suspending agents.

Product Features of Low-Acyl Gellan Gum for Suspension:

1. Strong suspension capability
2. High transparency
3. Good acid resistance
4. Good heat stability
5. The solution is a pseudoplastic fluid with very low viscosity, offering a pleasant mouthfeel and excellent flavor release
6. Compatible with other hydrophilic colloids and can meet different texture characteristic requirements.

Usage Instructions for Low-Acyl Gellan Gum for Suspension:

This product can be easily dispersed into water-based systems using common mixing equipment. A typical application process is as follows:

1. Disperse the gellan gum, either alone or mixed with other auxiliary ingredients, into cold water by stirring (adding a chelating agent can help the gum dissolve more effectively).
2. Heat the mixture to above 85℃ to dissolve the gum.
3. Add cations.
4. Cool the mixture to form a gel or a stable suspension system.

Basic Formula for the Application of Low-Acyl Gellan Gum in Suspension Beverages (For Reference Only):

Low-Acyl Gellan Gum (LX): 0.02%, Sodium Citrate: 0.02%, Sodium Polyphosphate: 0.015%, Calcium Carbonate: 0.04%, Granulated Sugar: 4%, Citric Acid: 0.2%, Fruit Pulp, Flavoring, Sweeteners: appropriate amounts, Water: to 100%

Basic Production Process:

1. Dry mix gellan gum, salt, and sugar.
2. While stirring, add the mixture into deionized water and boil to dissolve the gel, or heat to 85°C and maintain for 15 minutes.
3. Add citric acid, flavorings, sweeteners, etc., and adjust the pH to around 4.1.
4. Add treated fruit pulp, then fill into containers, perform pasteurization, and cool.

If you have any technical questions regarding the application, feel free to contact us at any time.