Gellan Gum for Coconut Jelly Suspension in Fruit Juice Drink
คำถาม
I am using Gellan Gum for Fruit Juice Drink (ID: 33185) and need guidance on how to effectively suspend coconut jelly in orange juice, preventing it from sinking.
Specifically, I would like to know:
- Which other ingredients should be used in conjunction with Gellan Gum to achieve optimal suspension?
- What are the recommended techniques or steps to ensure the coconut jelly floats well and does not sink?
คำตอบ
Gellan Gum for Fruit Juice Drink (ID: 33185) is specifically designed to help suspend fruit flakes and improve the mouthfeel of fruit juice, making it ideal for keeping coconut jelly from sinking in orange juice.
To achieve effective suspension, you should follow these guidelines and techniques:
Recommended Usage Rate:
- Use Gellan Gum at a rate of 0.1-0.2% of your total formula, depending on the desired viscosity and suspension strength. The example recipe suggests 0.12-0.13%.
Key Ingredients for Optimal Performance (as per example recipe):
While Gellan Gum is the primary suspending agent, the following ingredients are typically used in conjunction with it in fruit juice drinks:
- Sucrose: Helps in dissolving Gellan Gum and contributes to the taste.
- Ascorbic Acid
- Citric Acid: Used to adjust the pH to around 3.8, which is important for the stability and performance of Gellan Gum in acidic fruit juices.
Mixing Steps and Techniques for Best Results:
- Pre-mix Gellan Gum with Sugar: It is crucial to first mix Gellan Gum thoroughly with sugar (sucrose) before adding it to water. This helps prevent clumping and ensures even dispersion.
- Dissolve in Hot Water: Dissolve the Gellan Gum-sugar mixture in water and warm it to 90-95°C, stirring continuously for about 15 minutes until completely dissolved. Gellan Gum requires heat (above 70°C) to dissolve properly.
- Incorporate Other Ingredients:
- Add concentrated fruit juice (diluted and heated to 80°C) to the Gellan Gum mixture.
- Add remaining water (also warmed to 80°C).
- Add Ascorbic Acid.
- Adjust pH with Citric Acid (50% solution in water) to approximately pH 3.8.
- Continuous Blending: Ensure continuous blending during the heating and mixing phases to achieve full dissolution and proper hydration of the Gellan Gum.
- Sterilization: After mixing, sterilize the product at 90°C for 30 minutes or use UHT at 121°C for 4 seconds before packaging.
By following these steps, especially the pre-mixing with sugar and dissolving in hot water with continuous stirring, you will maximize the effectiveness of Gellan Gum in suspending coconut jelly in your orange juice drink.
