Suspending Agent

A stable, pourable gelled beverage contained Gellan gum. Aprocess for preparing a gelled beverage which involves dispersing Gellan gumand other beverage ingredients in solution agitating the solution, heating thesolution while stirring, and concurrently rapidly cooling and shearing thesolution. The beverage, which does not require the presence of other gellingagents or stabilizers, contains between about 0.01% and 0.15% Gellan gum.
Suspending beverage formula and processing
Formula: Gellan gum 0.015~0.02% Calcium lactate 0.07% Sugar 11% Sodium Citrate0.1% Citric acid 0.2% Water to 100% Fruit pulp Appropriate
Processing:
1. Blend appropriate amount of Gellan gum, sodium citrate, calcium lactate andpart of the sugar evenly.
2. Transfer the blended powder into water to get the solution with Gellan gumcontent as 0.015% ~ 0.02%, sodium citrate as 0.1%, calcium lactate as 0.07%,then stir the solution on heat ( above 85 ) for some time to make sure thatall the powder in water has been dissolved totally.
3. Add the remained sugar into solution and stir it to make it dissolvedtotally, and then we get the solution A.
4. Remove the heat and let the solution cool to about 50, compensate the lostwater in heating, then add the citric acid (the total added citric acid shouldtake 0.2% of the solution A and this citric acid should be prepared as solutionbefore added )
5. Add the fruit pulp into solution A and then transfer solution into bottle,after pasteurization, cool it to room temperature, after 12 hrs, shake thebottle well and you will get the suspending beverage.