FAQs

How to prevent thermal degradation of low-acyl gellan gum during long-term high-temperature processing?

Like most polysaccharides, gellan gum is susceptible to acid hydrolysis and thermal depolymerization when exposed to high temperatures for extended periods, especially under low pH conditions (pH < 4.5). The glycosidic bonds linking the tet萨满 repeating units break down, leading to an irreversible loss in final gel strength and clarity. To mitigate thermal degradation:

1. Optimize processing time-temperature profiles (e.g., using HTST/UHT processing instead of prolonged vat pasteurization).

2. Maintain a neutral or slightly alkaline pH environment (pH 6.5 - 7.5) during the heating phase, and dose food acids right before cooling/filling.