FAQs

How to make pulp suspension beverage (fluid gel) with HA gellan gum?

338 g water
100 g fruit juice
60 g sugar

0.2 high acyl gellan (0.03%)

0.25 g tri sodium citrate dihydrate

0.9 g citric acid anhydrous

0.5 g potassium citrate

Blend gellan with tri sodium citrate dihydrate and disperse in the water. Heat the dispersion to 90 ºC to hydrate the gum. At 90 ºC add the remaining dry ingredients and the fruit juice. Cool to room temperature whilst mixing to form the fluid gel.

Without HA Gellan gum, the next three samples is not even in drinks.

Good suspension performance in Pulp suspension beverage

CAG Hydrocolloids offer high quality high acyl gellan gum for pulp suspension beverages, please contact CAG for details.