Gellan gum with high calcium stable acyl content for improved colloidal stability in beverages

摘要

A high acyl gellan gum with low calcium sensitivity having a set point greater than 70 ° C prepared by a process comprising preparing a gellan gum fermentation broth, adjusting the pH of the native gellan fermentation broth to less than 6.5 by adding acid, and then pasteurizing the broth, where the fermentation broth is maintained at a pH less than 6.5 during pasteurization.