Preguntas frecuentes

Generally, dairy products should use high-acyl gellan gum. However, we cannot assume that any high-acyl gellan gum will perform well in acidic dairy products. Different fermentation and extraction processes used by different manufacturers result in variations in the performance of high-acyl gellan gum in acidic dairy beverages.

For example, in the most common 0.7% acidic dairy beverages, if the acyl content of the high-acyl gellan gum is insufficient, the casein in the dairy product may bind with the carboxyl groups of the gellan gum, causing flocculation and sedimentation. Typically, we require the preservation of acyl groups in high-acyl gellan gum to be as high as possible. This ensures that even with protein concentrations of 3% or even above 5%, the casein in acidic dairy products will not react with the high-acyl gellan gum to cause flocculation or sedimentation.

The acyl content in the final high-acyl gellan gum product is jointly determined by the fermentation and extraction processes. Different gellan gum manufacturers employ varying process routes, leading to differences in the quality of high-acyl gellan gum. CAG’s high-acyl gellan gum retains a higher proportion of high-acyl groups, enabling it to perform exceptionally well in high-protein acidic dairy products.

For the best hydrocolloid solution tailored to your specific product, please feel free to contact our technical support team at info@cagcolloids.com.