Juice Gellan Gum

Gellan Gum in Juice: Enhancing Stability and Texture

Gellan Gum, an excellant juice additives,particularly the High Acyl type, has become a game-changer in the juice industry, offering unique benefits over traditional stabilizers like xanthan gum and carrageenan. Its capacity to function effectively across a wide pH range, especially in acidic conditions, makes it an ideal ingredient for for enhancing both stability and texture.

Key Advantages in Juice Applications

• Prevents Pulp Sedimentation:

  One of the significant benefits of Gellan Gum in juices is its ability to prevent the settling of fruit pulps or the formation of lumps,

• High Viscosity and Stability: High Acyl Gellan Gum contributes to a high viscosity solution, ideal for stabilizing particles and maintaining the uniformity of beverages.
• Less Sensitive to Cations: Its reduced reactivity with cations and proteins makes High Acyl Gellan Gum a preferred choice in dairy products, neutral plant protein beverages, and acidic fruit/vegetable juices.

Functionality as a Stabilizer

• Particle Suspension:

  In juices, High Acyl Gellan Gum acts as an effective stabilizer, keeping particles or fruit cubes uniformly suspended, which is essential for maintaining the quality and appeal of the beverage.

• Application in Acidic Beverages: This gum is particularly suitable for acidic beverages like fruit juices and jams, where clarity is not a primary concern, but consistency and texture are.
• Combination with Other Gums: In acid milk beverages, combining High Acyl Gellan Gum with CMC or Guar Gum can provide additional protein protection, enhancing the overall stability of the product.

Recommended Dosage and Application

• Dosage: For High Acyl Gellan Gum  applications, the recommended dosage typically ranges from 0.015% to 0.03%. This dosage can be adjusted based on the specific requirements of the juice additives formulation to achieve the desired texture and stability.
• Appearance: The solution of High Acyl Gellan Gum as juice additives tends to be non-transparent, often appearing milky or cloudy. This characteristic makes it suitable for non-clear beverages where opacity is acceptable or preferred.

• in enhancing the texture of juices, contributing to a more satisfying drinking experience.High Acyl Gellan Gum provides a gel strength of approximately 1000g/cm2, characterized by its elasticity. This feature is particularly beneficial。

Recommended Recipe for Juice Additives

• Ingredients:
  • Gellan Gum HA: 0.025%
  • Sodium Citrate: 0.05%
  • Calgon: 0.02%
  • Juice Concentrates: 10%
  • Sugar: 4%
  • Potassium Sorbate: 0.03%
  • Sweeteners, Flavors, Colors
  • Water: Adjust to 100%

Production Procedures

1. Dry Mixing: Combine Gellan Gum, salts, and sugar in dry condition.
2. Dissolving: Stir and add the mixed material into soft water, heating to boiling to dissolve Gellan Gum.
3. Adding Ingredients: Incorporate juice concentrates and other ingredients.
4. Volume Adjustment and pH: Adjust pH to 3.8 using Sodium Citrate.
5. Homogenization: Conduct under 45°C temperature and 15mPa pressure.
6. Filling and Sterilization: Proceed with filling, sterilization, and cooling.

Application in Low pH Juices

• Suitability for Low pH: High Acyl Gellan Gum HAF is suitable for juice beverages with low pH (typically around 4.2).
• Setting Temperature: The setting temperature for High Acyl Gellan Gum is around 50°C.

In conclusion, High Acyl Gellan Gum presents a superior solution for juice manufacturers, offering enhanced stability, consistency, and mouthfeel. Its ability to maintain particle suspension and provide a desirable textural quality makes it a valuable ingredient in the ever-evolving juice additives industry.