FAQs

Why do neutral dairy products require a specific type of high-acyl gellan gum?

The gellan gum used in neutral dairy products must be a high-acyl gellan gum product that has been purified to remove arylsulfatase. During the fermentation and production of high-acyl gellan gum, various enzymes are produced, including arylsulfatase. This enzyme is difficult to remove during the extraction process and therefore remains in the final high-acyl gellan gum product. If high-acyl gellan gum that has not had arylsulfatase removed is used, the casein in neutral dairy products will react with it. If neutral dairy products are stored at room temperature for an extended period, this reaction can produce unpleasant odors and a bitter taste, significantly compromising the quality of the neutral dairy products.

Therefore, to use qualified high-acyl gellan gum in neutral dairy products, it is essential to source it from a manufacturer capable of removing arylsulfatase.
CAG Company employs advanced high-acyl gellan gum processing technology, and both its enzyme-removed high-acyl gellan gum and transparent high-acyl gellan gum can be confidently used in neutral dairy beverages.

For the best hydrocolloid solution tailored to your specific product, please feel free to contact our technical support team at info@cagcolloids.com.