CALCIUM STABLE HIGH ACYL GELLAN GUM FOR ENHANCED COLLOIDAL STABILITY IN BEVERAGES
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Feb 12, 2015
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Oct 6, 2014
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May 26, 2004
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Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
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