Is gellan gum a good choice as gelling agent in beverage drinks?

CINOGEL_BIOTECH_Gellan_Gum_Producer_753971

Suspending agent like Gellan Gum is a food additive that used in beverage drinks to keep particles suspension or dispersion and reduce sedimentation.

All these drinks can contain preservatives, and drinks other than juices can contain additives to colour, flavour and sweeten. They may also need a suspending agent like gellan gum to prevent what fruit there is from falling to the bottom of the bottle.

So anyone knows more about gelling agent for beverages?please share here thanks.

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CINOGEL_BIOTECH_Gellan_Gum_Producer_753971

Or share on my google blogger at: gellangum.cinogel.com

tshewman

Gelatin is usually the agent of choice for colder suspensions where gellan can be used to create a loose fluid gel delivery (think Heston's hot/cold tea). Gellan tends to be quite pH sensitive when it comes to "setting" and often is helped out by another like agar etc

Brandon_Byrd_40557

The now-defunct Orbitz beverage from the 1990's used gellan (and xanthan) as a gimmick. It can also be used as part of the shotgun-spray of thickeners, emulsifiers, and stabilizers that go into nut milks (like coconut milk). I'm drinking a Bulletproof Cold Brew Coffee right now that uses a blend of gellan, gum acacia, and gelatin for similar purposes. Gellan's beverage applications are mostly industrial. It has limited utility for restaurants, bars, and home cooks as far as beverages are concerned. Fluid gels, on the other hand...

whenric

Brandon, I believe the proper term--ala Dave Arnold--is 'poop spray' of thickeners, emulsifiers, and stabilizers, when referring to how coco lopez is stabilized.