CALCIUM STABLE HIGH ACYL GELLAN GUM FOR ENHANCED COLLOIDAL STABILITY IN BEVERAGES

摘要

Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. 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.

主权项

1. A beverage comprising a high acyl gellan gum and suspended particles, wherein the high acyl gellan gum is characterized by a set point temperature of greater than about 70° C. and is present in the beverage in an amount from 0.01 to 0.20% by weight of the beverage, and wherein the high acyl gellan gum is produced by a process comprising:
reducing a pH of a gellan gum fermentation broth comprising a native, high acyl gellan gum to an effective pH range, wherein the effective pH range is less than about 7.5; pasteurizing a gellan gum fermentation broth at the effective pH range, at an pasteurizing effective temperature, and for an effective hold time to minimize deacylation of acetyl and glycerate substituents on the high acyl gellan gum during pasteurizing; and separating the high acyl gellan gum from the gellan gum fermentation broth.