Plant-Based Protein Drinks Gellan Gum

Gellan Gum in Plant-Based Protein Drinks:

Enhancing Stability and Texture

Plant-Based Protein Drink Additives,such as gellan gum, is important for Plant-based protein drinks, derived from sources like soy, coconut, oat, hemp, rice, quinoa, pea, almond, and various nuts, are gaining popularity due to their nutritional benefits. However, maintaining stability and desirable texture in these beverages can be challenging. This is where Gelling Gum, particularly High Acyl Gellan Gum, plays a pivotal role.

Role of High Acyl Gellan Gum

• Taste and Texture Improvement: Used as a thickener and stabilizer such as Almond Milk Additivesin plant-based milk, it improves taste and maintains the stability of proteins.
• Combination with Other Hydrocolloids: High Acyl Gellan Gum can be combined with carrageenan, guar gum, locust bean gum for enhanced effects.
• Wide Application: It is widely used in beverages like almond milk, soy milk, walnut beverage, peanut beverage, cocoa milk, corn juice, and green bean juice.

Advantages Over Carrageenan

• Healthier Alternative: While Carrageenan, derived from seaweed, is a common additive in almond milk for texture, it has been linked to inflammation. Gelling Gum emerges as a healthier and more efficient alternative.
• Lower Dosage Needed: Compared to carrageenan, a significantly lower dosage of Gellan Gum(Almond Milk Additives) is required to achieve similar or better results.

Specific Use in Almond Milk Additives

• Suspension of Calcium: In Almond Milk, Gellan Gum is used extensively to suspend calcium, ensuring that the calcium content promised on the label is consistently delivered in every serving.
• Shake to Activate: When Almond Milk is shaken, any settled calcium is put back into suspension, held there effectively by Gelling Gum.

Recommended Application Recipe for Walnut Beverage

• Ingredients:
  • 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

1. Preprocessing of Walnut Powder: Add walnut powder to deionized water, maintain at 60°C for 30 minutes; filter after milling.
2. Dry Mixing: Mix Gellan Gum, salts, and sugar in dry condition; add to the walnut solution while stirring.
3. Heating for Dissolution: Heat to 85°C or higher, maintain for 15 minutes to ensure complete dissolution of the gum.
4. Volume Adjustment and pH: Adjust the pH to 6.8 using Sodium Citrate; homogenize under 50°C and 15-35mPa pressure.
5. UHT Sterilization and Packaging: Sterilize at 140°C for 3 seconds, then cool and fill.

In conclusion, the use of High Acyl Gellan Gum in plant-based protein drinks like Walnut Beverage not only improves the stability and texture of these products but also offers a healthier alternative to traditional thickeners like carrageenan. Its ability to efficiently suspend ingredients like calcium in Almond Milk demonstrates its importance in ensuring nutritional consistency in every serving.