FAQs

How to prepare an aloe vera suspended drink using gellan gum?

1. Ingredient Weighing and Premixing

• Precisely measure the following raw materials:

  • Gellan Gum: Recommended dosage is 0.02%–0.025% (adjust based on suspension strength and mouthfeel requirements; high-acyl gellan is typically used for opaque aloe vera juice, while low-acyl is suitable for clear suspensions).

  • Sugar/Sweeteners: Premix dry sugar with gellan gum powder to ensure uniform dispersion and prevent clumping.

• Thoroughly blend gellan gum with 5–10 times its weight of sugar or other dry auxiliary ingredients in dry form.

2. Dissolution and Hydration

• Slowly add the premixed dry powder to hot water (60–70°C, as per formulation) under high-speed stirring (preferably with a high-shear mixer) until completely dispersed and free of visible particles.

• Continue heating to 85–95°C and maintain stirring for 2–5 minutes to ensure complete hydration, yielding a uniform transparent or semi-transparent solution.

3. Formulation and Homogenization

• Cool the gellan solution to 60–70°C, then add and mix thoroughly:

  • Aloe Vera Granules/Pulp: Cut into appropriately sized cubes or dices.

• For a more homogeneous system, the entire mixture can be homogenized (pressure: 15–25 MPa) to facilitate stable dispersion of aloe particles.

4. Ion Activation and Gel Formation

• The gelation of gellan gum requires activation by divalent cations (e.g., calcium, magnesium ions).

• At 50–55°C, add a calcium salt solution (e.g., calcium chloride, calcium lactate) to achieve a calcium ion concentration of 0.06%–0.08% in the system (optimize based on the gellan gum type and dosage).

• After adding the calcium salt, gently stir to distribute ions uniformly, avoiding excessive air incorporation.

• Add acidulants (e.g., citric acid, malic acid) in dissolved form at this stage, stirring thoroughly. Note: Acid lowers the system pH and may affect gel strength, so late-stage addition is recommended.

• Incorporate flavors, colorants, and other functional ingredients as needed.

5. Filling and Cooling for Gelation

• While the mixture remains fluid (around 50°C, depending on the gelling temperature), quickly fill pre-prepared sterile containers (pre-filled with aloe dices if desired).

• Immediately after filling, cool the product: first by water bath to room temperature, then transfer to a refrigerated environment (2–8°C) for complete gel network formation. This process stabilizes the aloe particles within the gel matrix.

6. Final Product

• After cooling and setting, a smooth-textured beverage with uniformly suspended aloe vera particles is obtained. The product is flowable when poured but maintains stable suspension at rest.

Key Control Points:

• pH: Final product pH should be maintained between 3.8 and 4.2. Excessively low pH may weaken gel strength.

• Ion Strength: Water hardness (mineral content) can affect gelation; deionized water or pre-addition of chelating agents is recommended.

• Process Validation: Optimize gellan gum type, dosage, calcium concentration, and pH through small-scale trials to achieve desired suspension, texture, and shelf-life stability.