LOW ACYL GELLAN GUM solutions - Transparent Suspending Beverages
low acyl gellan gum can be used to formulate clear or transparent solution.it helps to keep cubes or insoluble particles suspended in beverages,because of its excellent fluid gel properties good suspension at low viscosity can be achieved.
Features of Gellan Gum :
-Excellent Acid / Heat Stability
-Low Acyl Gellan Gum solution is Clear and Transparent
-Suspending quick and stable
-Outstanding Flavor Release
-Low Dosage(recommended dosage is 0.012%-0.03%. Blending with other hydrocolloids is advised to increase the performance.)
LOW ACYL GELLAN GUM solutions - Plant Tissue Culture Low acyl gellan gum is ideal for using in Plant Tissue Culture Medium application and Micro-Organism Tissue Culture.It is widely used in tissue culture labs and is a desired alternative to to Agar;The Gel Strength and the transmittance of this product could be adjusted subject to customer’s actual application. Advantages are : -The gellan gum we offered with high transparency rate over 85% -It is an alternative to agar, used at only 1/5 the agar use level -Resist contamination by molds,it is easily washed from the plant tissue for transplanting -Allows clear observation of root and tissue development LOW ACYL GELLAN GUM solutions - Air Freshener Low Acyl Gellan gum is widely used in air fresheners because of its high gel performance,high transparency,good water holding capacity and flavor release..Meanwhile, Gellan gum enables air freshener gel of crystal clarity to be formulated, the irreversible gel performance and high melting temperature of gel make it suitable for used in high temperature environment such as cars. Reference recipes:Gellan gum LA 0.5%, calcium lactate 0.05%, emulsifier, parfum, colourings. LOW ACYL GELLAN GUM solutions - Bakery filling or preparation Low acyl gellan gum can be used in fruit preparation like heat-stable bake stable fruit filling or other preparation like yoghurt fruit preparation, with excellent thermal and freeze-thaw stability, good moisture retention, low use levels, good flavor release and no impact on color. The most important advantage is that the gels formed withstand higher temperature and not melt, so it is a perfect gelling agent for bakery application. LOW ACYL GELLAN GUM solutions - Confectionery Gellan gum is widely used in the food industry for gelling, thickening and stabilizing. It has particular application in formulations with high sugar or starch content. Gellan gum systems show excellent stability (heat, acid and base) and also give fluid gels when sheared during cooling and are therefore ideal for use in suspension and pumping or filling applications. Confectionery: gellan gum is used in confectionery products, such as starch jellies, pectin jellies, gummy candy, pastilles, fillings and marshmallows. Some of the key functionalities include: (a) ability to achieve a diverse range of textures; (b) reduced setting time to allow for faster removal from moulds; (c) high gel strength; (d) sparkling clarity. LOW ACYL GELLAN GUM solutions - Jelly Desserts Jelly Desserts: LA(low acyl) gellan gum is traditionally used in fruit jellies. HA(high acyl) and LA blends can be used to achieve a range of textures in powdered applications. LA gellan gum can be used to replace gelatin in some vegetarian products, desserts and savory applications, such as aspic-type products. Key functionalities in jelly applications include: (a) firm, brittle texture of LA gels compliments fruit applications; (b) clear gels (LA); (c) good hydration in fruit-based, powdered applications; (d) setting properties of LA gels allow for rapid processing and use in layered dessert products; (e) desserts maintain their shape for longer, once removed from the fridge, due to relatively high gel melting temperatures. Gellan Gum solutions - Fluid gels or shear gels gellan gum gels that are subjected to some level of shear or agitation on cooling, form fluid gels that have a weak gel structure and that are ideal for use as suspension agents. Fluid gels can be produced in a number of ways including standard filling procedures and even in ‘shake before use’ applications. Both HA and LA gellan gums are used in such applications. HA gellan fluid gels are less sensitive to the ionic conditions (in the formulation) and have more elastic flow properties than LA gellan fluid gels. Fluid gels form the basis of many applications including: fruit and dairy based beverages; some dairy products;spreads including low fat/no fat applications and dressings and sauces. Soya milk is a classic example of gellan suspension, it works at about 300 ppm with LA gellan. Gellan Gum solutions - Dairy Products Gellan gum is widely used in the food industry for gelling, thickening and stabilizing. It has particular application in formulations with high sugar or starch content. Gellan gum systems show excellent stability (heat, acid and base) and also give fluid gels when sheared during cooling and are therefore ideal for use in suspension and pumping or filling applications. Dairy Products: gellan gums have the ability to form gels in the presence of milk proteins and thus are used widely as stabilizing and texture agents in dairy products. Typical products are beverages, puddings and desserts, cream, ice cream, set and stirred yogurts. Both HA and LA gellan gums hydrate well in milk based systems and rarely require the addition of extra ions or sequestrants to gel. Good heat stability and low viscosity at high temperature benefits application in UHT or HTST treatments. High Acyl Gellan Gum solutions - Natural Vegetable And Fruit Juices High Acyl Gellan gum is in natural organization without deacylation.The organization of High Acyl Gellan Gum is a premium quality refined tan / white powder. It is widely used in applications like in fresh vegetable or fruits concentrates beverage. Natural Vegetable or Fruit Juices with high sugar content, so low acyl gellan gum is not suitable for this application. it is sensitive to acid / low pH solutions. When used in low pH beverages, the acid would damage the organization of gellan gum thus you can not get the performance you need, for example, fruit pulps might settle down or water might be acid out. The key topic of use gellan gum in low pH condition is to make it acid-stable. While our High Acyl Gellan Gum is very suitable in such application, even in low pH solution, the viscosity and lifting power would remain same as in neutral solutions. Features of High Acyl Gellan Gum: 1. High viscosity gives the beverage powerful suspending strength; 2. Low Sugar Reactive; 3. Low Calcium Reactive; 4. Help the blended beverage with a thicker mouth feel: 5. Good combination with modified starch to be used as thickener; 6. Excellent acid stability or wide pH application range. High Acyl Gellan Gum solutions - vegetable protein drinks The vegetable protein beverage is the fastest growing soft drink industry, plant protein in recent years. The main raw materials are nuts and fruit pulps. High acyl gellan gum used in vegetable protein drinks can improve the taste, and also has a function of increasing the consistence and stability of the protein. Moreover, it can also be used with other hydrophilic colloids, such as carrageenan, guar gum, locust bean gum, etc. The combination of synergistic effect are good and stable. High acyl gellan gum is usually used in walnut milk, peanut milk, cocoa milk, corn juice, mung bean juice, etc. Gellan Gum solutions - Beverages Beverage containing gellan gum which does not require stabilizers. The amount of gellan gum present in the beverage is between about 0.01% and 0.15% gellan gum. The beverage can be prepared by hot-filling or shear cooling. Shear cooling is used in the production of custards, gravies, and chocolate milk, in which fluid mass is formed during homogenization, pasteurization and cooling. Chocolate milk, for example, is processed with carrageenan under high temperature, short time pasteurization, and then shear cooled. During cooling, a gel matrix forms. Simultaneous shearing, Sufficient to break the gel matrix, breaks the gel. At the end of the shearing and cooling operations, the resulting product is a cooled, non-gelled product. The procedure of shear cooling a gellan gum beverage involves blending dry beverage ingredients, e.g. sugar, fla Vorings, colorings, dry milk products, sequestrants, e.g. sodium citrate, sodium tripolyphosphate, sodium hexameta phosphate, EDTA, trisodiumpolyphosphate, with gellan gum, and dispersing them with good agitation into liquid beverage ingredients, e.g. water or cold milk. The resulting dispersion is heated for about 5-15 minutes, depending on ingredient types and amounts, to enhance mixing and induce gellan gum hydration. The mixture is then cooled while stirring over a period of time between 5 and 15 minutes. Rapid heating and cooling can be conducted using plate heat exchangers. Beverages produced by shear cooling are fluid gels having low viscosity and excellent suspension properties.