Gellan gum with high acyl content and stable in calcium for better colloidal stability in drinks

摘要

A process for preparing gellan gum with low calcium sensitivity, which comprises preparing a gellan gum fermentation suspension, adjusting the pH of the native gellan fermentation suspension less than 6.5 by adding an acid, and pasteurizing the suspension; where, the fermentation suspension is maintained at a pH less than 6.5 during pasteurization and where the gellan gum with low calcium sensitivity has an adjustment temperature greater than 70 ° C.