PROCESSO PARA A PREPARACAO DE MISTURAS CONTENDO GOMA DE GELANO COM BAIXA TEOR EM ACTILO

摘要

Blends of low-acetyl gellan gum with xanthan gum and locust bean gum are described. The combination of xanthan gum/locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations. In place of locust bean gum, konjak, tara, or Cassia gums may be used.