FAQs

How to make fluid gel for beverages using gellan gum ?

Part 1

112 g sucrose

0.60 g tri sodium citrate dihydrate

0.28 g low acyl gellan (0.027% in final prep.)

0.20 g sodium benzoate 

862 g deionized water

Part 2

5.00 g citric acid

0.25 g calcium lactate (0.025% in final prep.) 

15 g deionized water

Blend sucrose, tri sodium citrate dihydrate, gellan and sodium benzoate and disperse in the deionized water of Part 1. Heat the dispersion to 70–80 ºC. Dissolve the citric acid and calcium lactate in the deionized water of Part 2 and add to the hot gum solution. Cool to below 15 ºC undisturbed. Gently agitate the sample to form a fluid gel.