CINOGEL Gellan Gum Applications/Usages: Fluid gel for beverages

Fluid gel for beverages 

Part 1

· 112 g sucrose

· 0.60 g tri sodium citrate dihydrate

· 0.28 g low acyl gellan gum(0.027% in final prep.)

· 0.20 g sodium benzoate

· 862 g deionized water

Part 2

· 5.00 g citric acid

· 0.25 g calcium lactate (0.025% in final prep.)

· 15 g deionized water

Blend sucrose, tri sodium citrate dihydrate, gellan and sodium benzoate and disperse in
the deionized water of Part 1. Heat the dispersion to 70–80 ºC. Dissolve the citric acid
and calcium lactate in the deionized water of Part 2 and add to the hot gum solution. Cool to
below 15 ºC undisturbed. Gently agitate the sample to form a fluid gel. 

Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418

Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: cinogel.com