The market for plant protein beverages is rapidly expanding in China, driven by increasing health consciousness and dietary preferences. These beverages, derived from plant nuts and flesh, are rich in proteins and vitamins. High Acyl Gellan Gum, serving as an effective ‘drink stabilizer,’ plays a crucial role in enhancing the taste and texture of these beverages.
Key Advantages of High Acyl Gellan Gum as a Drink Stabilizer
Improved Taste and Texture: High Acyl Gellan Gum, used as a ‘drink stabilizer,’ significantly improves the mouthfeel and taste of plant protein beverages, making them more appealing to consumers.
Stability of Proteins: As a stabilizer, it ensures the stability of proteins in the beverage, preventing sedimentation and separation, which is crucial for maintaining quality and consistency.
Combination with Other Hydrocolloids: High Acyl Gellan Gum can be effectively combined with other hydrocolloids like carrageenan, guar gum, and locust bean gum for enhanced effects. This combination leads to better stabilization and textural properties.
Versatile Applications: This ‘drink stabilizer’ is widely used in a variety of beverages, including walnut beverage, peanut beverage, cocoa milk, corn juice, and green bean juice, showcasing its versatility.
Comparison with Other Stabilizers
Compared to other common stabilizers, High Acyl Gellan Gum offers several advantages:
- Superior Texture Enhancement: It provides a smoother and more consistent texture than many traditional stabilizers.
- Better Stability in Various pH Ranges: High Acyl Gellan Gum is effective across a wide pH range, making it suitable for a variety of plant protein beverages.
- Natural and Health-Friendly: Being derived from natural sources, it aligns with the growing consumer preference for clean-label ingredients.
Application in Plant Protein Beverages
High Acyl Gellan Gum HAP is easy to disperse in milk or other beverage systems using common mixing devices. The process involves dispersing the gellan gum and other materials into cool water or beverage systems by mixing and stirring, then heating to 85°C for thorough dissolving, followed by the addition of remaining materials, pH adjustment to neutral, homogenization, and finally, UHT or HTST Sterilization.
Recommended Application Recipes (Walnuts Beverage):
- Gellan Gum HAP: 0.03-0.05%
- Sodium Citrate: 0.05%
- Calgon: 0.02%
- Walnut Powder: 4%
- Sugar: 4%
- Emulsifier, Flavors
- Water: Adjust to 100%
Production Procedures for Walnut Beverage:
- Preprocess walnut powder in deionized water at 60°C for 30 minutes, then filter after milling.
- Mix gellan gum, salts, and sugar in dry condition; add to the walnut solution while stirring.
- Heat to 85°C or higher, maintain for 15 minutes to ensure gum dissolving.
- Adjust the volume and pH to 6.8 using Sodium Citrate; homogenize under 50°C and 15-35mPa pressure.
- Proceed with UHT sterilization at 140°C for 3 seconds, followed by cooling and filling.
Application in RTD Drinks: High Acyl Gellan Gum HAP, as a ‘drink stabilizer,’ is also extensively used in Ready-To-Drink (RTD) beverages. It provides protein stability and is applied in various RTD beverages, including coffee, hot cocoa, instant drinks, chocolate milk, RTD fruit juices & teas, meal replacers, and fiber RTD meal replacers.
Conclusion
In summary, High Acyl Gellan Gum is an essential ‘drink stabilizer’ in the rapidly growing market of plant protein beverages in China. Its ability to enhance taste, texture, and stability, combined with its versatility and natural origin, makes it a preferred choice for manufacturers and consumers alike. As the demand for plant-based and health-oriented beverages continues to rise, High Acyl Gellan Gum will undoubtedly play a pivotal role in shaping the future of the beverage industry.