For use in Protein or Cocoa Drink products to adjust the mouth feel to be more creamy and prevent Protein or Cocoa powder from precipitating.

Gellan Gum for Protein/Cocoa Drink (Creamy Texture, Suspension)

For use in Protein or Cocoa Drink products to adjust the mouth feel to be more creamy and prevent Protein or Cocoa powder from precipitating.

Cocoa Drink Recipe Example

Fresh Whole Milk 50%

Cocoa Powder 1%

Sugar 6%

Gellan Gum for Fruit Juice 0.10-0.12%

Complete water 100%

Mixing steps

1. Mix Gellan Gum with sugar, then dissolve in water and heat at 90-95C, stirring continuously for about 15 minutes.

2. Add to water, blend until dispersed, then warm to 80-90 degrees. Blend continuously for at least 10 minutes until completely dissolved.

3. Add milk to the first part and blend well.

4. Add Cocoa powder to the first part and mix well.

5. Sterilize at 90C for 30 minutes or UHT 121 degrees for 4 seconds and then package.

Usage: For all types of products who want to increase viscosity Increase gel texture (thickening)

Mixing method: dissolves in hot water

Usage rate: 0.1-0.2% (depending on desired viscosity)

Product characteristics: White/light colored powder

Solubility: Can dissolve in water (use heat >70C)

Storage: If you want to keep it for the long term Store at room temperatureDo not expose to sunlight. and avoid humidity