Gellan gum can be used in dairy products, such as yogurt, fermented yogurt or direct
acidification of milk gel. Gellan gum as a food stabilizer can suspend milk powder particles
and large size fruit pieces. It can improve the taste as well as can provide higher quality
gel and consistence.
acidification of milk gel. Gellan gum as a food stabilizer can suspend milk powder particles
and large size fruit pieces. It can improve the taste as well as can provide higher quality
gel and consistence.
Basic formulation:
high acyl gellan gum |
0.025-0.035%
|
Sodium citrate
|
0.07%
|
CMC
|
0.3%
|
Sugar
|
4%
|
Whole milk powder(by national standard
|
4%
|
protein content 1%)
Emulsifier |
some
|
Fruit pieces
|
some
|
Flavours
|
some
|
Mix high acyl gellan gum, CMC, salt and sugar, stirring and adding in deionized water,
heating temperature to make gellan gum dissolved fully. Then adding milk powder,
flavours sweeteners, etc. Cool and adjust PH value with citric acid or malic acid to about
4.1, hot filling (pre cooked processed fruit pieces or 5mm * 5mm * 5mm coconut fruit are in
the bottle)
heating temperature to make gellan gum dissolved fully. Then adding milk powder,
flavours sweeteners, etc. Cool and adjust PH value with citric acid or malic acid to about
4.1, hot filling (pre cooked processed fruit pieces or 5mm * 5mm * 5mm coconut fruit are in
the bottle)
