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Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
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机译:钙稳定的高酰基结冷胶,可增强饮料的胶体稳定性
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摘要
A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
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