Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages

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.

主权项

1. A process for preparing a high acyl gellan gum, 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; and pasteurizing the gellan gum fermentation broth at the effective pH range, at an effective temperature, and for an effective hold time to minimize deacylation of acetyl and glycerate substituents on the high acyl gellan gum during pasteurizing, wherein the high acyl gellan gum is characterized by a set point temperature of greater than 70° C.