FAQs

How to make High Calcium Soya Milk with High acyl gellan gum?

Gellan gum is a high molecular extracellular microbial polysaccharide produced by strict aseptic fermentation of a pure culture of Pseudomonas elodea . As gelling and texture improving agent, Gellan gum CAGGEL H100 can suspend calcium salts, fibers and denatured protein to bring high calcium soya milk more smooth mouth feel and offers excellent stability. According to the characteristics of the suspended  particles, the typical  recommended amount  of  CAGGEL H100  is 0.02% -0.035%.  CAGGEL H100  have  good compatibility with other colloids, emulsifier, mineral salts, protein, fat, cellulose to help products obtain with different texture, taste and other functions.

High Calcium Soya Milk Formula

Processing

Preparation for emulsion stabilizer solution:

1. Weigh CAGGEL H100, Monoglyceride, and sugar; mix them well.

2. Disperse the mixed powder into water with stirring.

3. Heat the solution to 80-90°C, keep it for 10-15 mins with continuous stirring.

High Calcium Soya Milk:

1. Add the emulsion stabilizer solution into soybean extract solution; stir it well.

2. Add calcium carbonate, etc. with stirring.

3. Add other ingredients (if applicable) with stirring.

4. Dilute with water to 100%.

5. Homogenization, 65-70°C / 200+50 bar.

6. UHT with 140°C / sterilization for 4 seconds.

7. Cool to around 30°C.

8. Aseptically Filling.