Gellan gum HAusedin acidic milk beveragewith following application formula (only for reference):

　　Gellan gum can be used in milk beverage(such as modulated yogurt, fermented yogurt or directly acidified milk gel). Gellan gum can be used as a stabilizer to suspend milk powder particles, largefruit pulpsand improve taste. It can be used replaceof carrageenan, gelatin, seaweed gum and pectin, provide better gels and consistency. Moreover, it has advantage of the dosage less than other gums.

　　Ingredients:

　　gellan gum HA0.025%, CMC 0.3%, sodium citrate 0.07%,white sugar 4%, whole milk powder 4%(according to the national standard protein content), emulsifier, fruit pulps, parfum, sweetener,

　　Add water to 100%

　　Recommended steps:

　　Dry Mixed gellan gum,CMC, salt and sugar equably; Added mixture to the deionized water while stirring, boiling untilgellan gum dissolved fully; Added milk powder, parfum, sweetener, etc, stirring equably; Cooling and homogeneous at about 45℃, 9.8-24.5MPa and adjusted PH to about 4.1 with citric acid or lactic acid; Added processed fruit pulps, filling,pasteurization and cooling.

　　High acyl gellan gum can beusedin acidic milk drinks, fruit juices, jams and other not required transparency products. It can be used for suspending fruit pulps, stabilizing the effect of the beverage. It is necessary to use gellan gum HA compatibility withCMC or guar gum in acidic milk system. It can be also used singly to form soft and elastic gel or mixed with other colloids to form products of different textures. Regular recommended dosage is 0.015-0.03%.

　　Gellan gum HA can be applied in a wide range of PH, especially in acid system has obvious advantages comparing with xanthan gum, carrageenan, etc. It can effectively present the pulps and other insoluble particles precipitation, flocculation, maintain the stability in whole system and excellent taste.

　　Gellan gum HA used in acidic milk drinkswith following features:

　　Good acidstability; Low protein reaction; Strong suspension ability; Good thickening ability; Excellent thermalstability; Low viscosity and better tasteand flavor releasing; Good compatibility withother hydrophilic colloids, CMC and guar gum.