tech-way-cn.com- A stable, pourable gelled beverage contained Gellan gum. A process for preparing a gelled beverage which involves dispersing Gellan gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, contains between about 0.01% and 0.15% Gellan gum.
Suspending beverage formula and processing
Formula: Gellan gum 0.015~0.02% Calcium lactate 0.07% Sugar 11% Sodium Citrate 0.1% Citric acid 0.2% Water to 100% Fruit pulp Appropriate
Processing:
1. Blend appropriate amount of Gellan gum, sodium citrate, calcium lactate and part of the sugar evenly.
2. Transfer the blended powder into water to get the solution with Gellan gum content as 0.015% ~ 0.02%, sodium citrate as 0.1%, calcium lactate as 0.07%, then stir the solution on heat ( above 85 ℃) for some time to make sure that all the powder in water has been dissolved totally.
3. Add the remained sugar into solution and stir it to make it dissolved totally, and then we get the solution A.
4. Remove the heat and let the solution cool to about 50℃, compensate the lost water in heating, then add the citric acid (the total added citric acid should take 0.2% of the solution A and this citric acid should be prepared as solution before added )
5. Add the fruit pulp into solution A and then transfer solution into bottle, after pasteurization, cool it to room temperature, after 12 hrs, shake the bottle well and you will get the suspending beverage.
The Application of Gellan Gum to Jelly
The Application of Gellan Gum to Jelly /Jam Gellan Gum is widely applied in the jelly processing as the gelling agent, compared with sodium alginate, agar, gelatin and carrageen an, the jelly produced by the jelly powder which is prepared by the Gellan gum, has an excellent transparency, brittle and slippery taste, it can produce a series of jellies from brittleness to elasticity, which will not be dissolved in the summer and has a good shrink resistance. In addition, it has a low consumption and convenient in processing.
Gellan Gum can be used in processing of Multi-layer jelly, brittle jelly, elastic jelly and refined jelly.
Since high methoxyl pectin requires careful adjustment of pH and high concentration of sugar, it cannot be used for manufacture of low solid contents products. Also, low ethoxyl pectin or kappa-carrageenan causes various problems relating to storage and stability. However, the gellan gum provides stability during processing and storage, and use of only small amount results in gels with excellent taste and appearance.
The Application of Gellan Gum to Air freshener
Air freshener gels are transparent, have a high melting temperature and may contain high levels of fragrance.
In air fresheners, gellan gum enables air freshener gels of crystal clarity to be formulated. The high melting temperature of these gels makes them suitable for use in hot environments, such as cars.
The Application of Gellan Gum to Culture medium
Gellan gum can be used as an alternative to agar for microbiological media, and as a bacterial growth media. It is also ideal medium for plant tissue cultivation. It is particularly useful for the culture of thermophilic microorganisms, as the gels are thermostable and can withstand prolonged incubations at high temperatures. In addition, acceptable gel strengths can be obtained using gellan gum at a lower level than agar, and spreader colonies do not become too large. In these microbiological media applications, the high purity of gellan gum and the water-like clarity of the gels are distinct additional advantages.
In plant tissue culture, gellan gum offers a promising alternative to agar because of its purity. Gellan gum used at one-fifth the agar use level, resists contamination by moulds, is easily washed from the plant tissue for transplanting, and allows clear observation of root and tissue development. It is extremely effective at low use levels and forms solid gels at concentrations as low as 0.1%. These are prepared by adding an electrolyte (e.g., a salt, an acid or an anionic surfactant) to a hot gellan solution and then cooling.
The Application of Gellan Gum to Capsules
The Applications in Pharmaceutical Industry
Gellan gum can be used to produce easy-to-swallow solid dosage forms, such as gels and coated tablets, and to modify the rate of release of active ingredients from tablets and capsules. Gellan gum is also conveniently used for controlled or sustained release of various drugs and also for micro-encapsulation preparation. The bioavailability of theophilline from the gellan gels increases 4-5 folds in rats and 3 folds in rabbits compared to a commercial sustained release liquid dosage form.
The Application of Gellan Gum to Dairy
If the gellan gum is added to milk, and then heated and cooled down, the gellan gum makes the gel of unique structure. In manufacture of various dairy products, such as ice cream and yoghurt, the gellan gum acts as a stabilizer to help formation of gel. The gellan gum's heat stability and low viscosity at high temperature are useful in manufacturing a product going through heat treatment, such as UHT or HTST.