Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
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United States of America Patent
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Nov 11, 2014
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N/A
app pub date -
Jul 18, 2013
filing date -
May 26, 2004
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Abstract
A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. 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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International Classification(s)
- C08J:WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTE....
- C12P:FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESI....
- A23L:FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT....
- C08B:POLYSACCHARIDES; DERIVATIVES THEREOF
- A23G:COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES....
- C08L:COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
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