Gellan Gum in Neutral Beverages

High-acyl gellan gum (HZ) is primarily used in plant-based protein drinks, neutral dairy beverages, whole grain drinks, and other non-transparent products. It serves the purpose of thickening and providing suspension stability for particulate matter. The recommended usage is 0.02–0.05%. It can also be used alone to form soft, elastic gels or in combination with other colloids to create products with different textures. This type of gellan gum is suitable for stable beverage systems that undergo UHT (Ultra High Temperature) and HTST (High Temperature Short Time) sterilization processes.

Plant-based protein drinks have become one of the fastest-growing sectors in the soft beverage industry in recent years. These beverages typically use plant seeds, nuts, or fruits as primary ingredients, which are high in protein and vitamins. High-acyl gellan gum plays a crucial role in enhancing the mouthfeel, thickening the beverage, and stabilizing the proteins within. It can also be used in combination with other hydrophilic colloids, such as carrageenan, guar gum, or locust bean gum, to achieve synergistic effects that further enhance stability. High-acyl gellan gum is commonly used in beverages like walnut milk, peanut milk, cocoa milk, corn juice, and mung bean juice, where it ensures smooth texture and long-lasting stability.

Product Features of High-Acyl Gellan Gum for Neutral Beverages:

1. Good stability
2. Low protein reactivity
3. Strong suspension capability
4. High thickening ability
5. Good heat stability
6. Solution exhibits pseudoplastic behavior with very low viscosity, providing a pleasant mouthfeel and excellent flavor release
7. Compatible with other hydrophilic colloids and can achieve different texture characteristics

Usage Instructions for High-Acyl Gellan Gum in Neutral 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 to neutral, homogenize, and proceed with UHT or HTST sterilization.

Application Formula of High-Acyl Gellan Gum in Walnut Milk (For Reference Only):

Basic Formula for Walnut Milk:

High-Acyl Gellan Gum (HZ): 0.03–0.05%, Sodium Citrate: 0.05%, Sodium Hexametaphosphate: 0.02%, Walnut Powder: 4%, Granulated Sugar: 4%, Emulsifier, flavoring, and other additives: appropriate amounts, Water: to 100%.

Production Process:

1. Pre-treat the walnut powder, add to deionized water, maintain at 60℃ for 30 minutes, then pass through a colloid mill and filter.
2. Dry mix gellan gum, salts, and sugar, and under stirring, add to the prepared walnut mixture.
3. Heat above 85℃ and maintain for 15 minutes to dissolve the gellan gum.
4. Adjust volume, bring pH to around 6.8 with sodium bicarbonate, homogenize at ~50℃ under 15–35 MPa pressure.
5. Perform UHT sterilization at 140℃ for 3 seconds, then cool and fill aseptically.

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