Sunday, March 4, 2018

CINOGEL Gellan Gum Applications/Usages: Pulp suspension beverage (fluid gel)

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Pulp suspension beverage (fluid gel) 


· 338 g water
· 100 g fruit juice
· 60 g sugar
· 0.25 high acyl gellan gum (0.05%)
· 0.25 g tri sodium citrate dihydrate
· 0.9 g citric acid anhydrous
· 0.5 g potassium citrate

Blend gellan with tri sodium citrate dihydrate and disperse in the water. Heat the dispersion
to 90 ºC to hydrate the gum. At 90 ºC add the remaining dry ingredients and the fruit juice.
Cool to room temperature whilst mixing to form the fluid gel.  

Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418
Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: cinogel.com 

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