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M. N. KAZMIERSKI1, C. R. Yuan1, and K. M. Deely2. (1) Biopolymer R&D, CP Kelco, 8225 Aero Dr., San Diego, CA 92123, (2) Business Development, CP Kelco, 123 North Wacker Dr., Suite 2000, Chicago, IL 60606 CP Kelco has introduced KELCOGEL® HM-B Gellan Gum, an ingredient tailored for dairy-based beverages. Gellan gum is a fermentation-derived polysaccharide, which has traditionally functioned only as a gelling agent in foods. Benefits of this new ingredient include cost effectiveness, no off-flavor contribution, low mouthfeel viscosity, and compatibility with a wide range of beverage processing equipment, including UHT, HTST pasteurization, and rotational retort systems. Due to its structure-function properties, gellan gum is capable of creating gels with different textural properties. A new technique has made it possible to form a “fluid gel” solution by using low concentrations of native gellan molecules, resulting in the formation of a weak gel network. The weak gel traps and holds particulate material in the beverage. Upon even slight shear, the network is temporarily disrupted so that the beverage seems like a simple solution during swallowing and pouring. Moreover, this network is not dependent on the presence of protein, making it ideal for use in a wide variety of beverage applications such as meal replacement, coffee and tea, soy and dairy drinks, including diluted milk drinks. KELCOGEL® HM-B Gellan Gum is easy to use and has very low ion sensitivity, so it does not require the incorporation of chelating agents for hydration. Additionally, it can minimize sedimentation without adding excessive thickness, as is typically seen with other beverage stabilizers. Based on stability studies, KELCOGEL® HM-B Gellan Gum alone can fully suspend insoluble ingredients at use levels as low as 0.10%. This eliminates the need for excessive stabilizers, which can create high viscosities that produce a heavy mouthfeel and inhibit the flavor release in the beverage. Rheological data demonstrating its unique ability to suspend while maintaining a light mouthfeel will be presented.
Session 21, NEW PRODUCTS & TECHNOLOGIES: Innovations in functional ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |