Dairy

BioHydro gellan gum is a new kind of macromolecular gelatinous microbial exopolysaccharide which is produced by sphingosinomas oligomonas and monosaccharides or disaccharides by special biological fermentation and advanced refining, drying and grinding production technology. BioHydro gellan gum are divided into low acyl and high acyl.

High acyl BioHrdro gellan gum can be directly used in dairy products. In neutral dairy products, 0.025% ~ 0.035% of high acyl-gellan gum and a certain amount of sodium salt or calcium salt can be used alone as stabilizer, which can achieve the effect of suspending solids, eliminating flocculation phenomenon, and has the characteristics of thickening and cooling. In acidic dairy products, 0.02% ~ 0.03% high acyl-gellan gum can be mixed with 0.2% ~ 0.4% sodium hydroxymethyl cellulose (CMC), and then used with a certain amount of calcium salt as stabilizer, CMC as a protective agent, high acyl-gellan gum can play the role of suspending solid, thickening and stabilizing. In fermented sour milk, a certain amount of guar gum can be added as a protective agent to prevent protein flocculation and precipitation. High-acyl gellan gum replaces carrageenan, gelatin, seaweed gum and pectin in dairy products. It also has the following advantages: soluble with casein, low reactivity, not form wall attachment, low dosage, and good structural recovery properties.