Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages

• US 20050266138A1
• Filed: 05/24/2005
• Published: 12/01/2005
• Est. Priority Date: 05/26/2004
• Status: Active Grant

• Current Assignee: Cp Kelco (JM Huber Corporation)
• Original Assignee: Cp Kelco (JM Huber Corporation)
• Inventors: Clark, Ross, Yuan, C. Ronnie, Morrison, Neil
• Granted Patent: US 8,513,408 B2
• Time in Patent Office: Days
• US Class Current: 426/573
• CPC Class Codes: A23C 11/103 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• CPC Class Codes: A23G 2200/06 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• CPC Class Codes: A23L 11/65 Soy drinks
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 29/272 Gellan
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/1578 Calcium
• CPC Class Codes: A23V 2250/5054 Gellan
• CPC Class Codes: A23V 2250/5488 Soybean protein
• CPC Class Codes: C08B 37/006 Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
• CPC Class Codes: C08J 2305/00 Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
• CPC Class Codes: C08J 3/075 Macromolecular gels
• CPC Class Codes: C08L 5/00 Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
• CPC Class Codes: C12P 19/04 Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds

Abstract

A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Claims

1. A process for preparing a low calcium sensitive high acyl gellan gum, comprising preparing a gellan gum fermentation broth, adjusting the pH of the broth to below about 7.5, and then pasteurizing the broth.

2. The process of claim 1 further comprising adjusting the pH to below about 6.8.

3. The process of claim 2 further comprising adjusting the pH to below about 6.5.

4. The process of claim 1 further comprising adjusting the pH by adding an acid selected from the group consisting of sulfuric acid, hydrochloric acid, phosphoric acid, and citric acid.

5. The process of claim 1 further comprising pasteurizing the broth at a temperature of about 80°

C. to about 110°

C.

6. The process of claim 1 further comprising pasteurizing the broth for less than about 2 minutes.

7. The process of claim 6 further comprising pasteurizing the broth for about 0.5 to about 1.5 minutes.

8. The process of claim 1 further comprising, after pasteurizing, precipitating the gellan gum from the broth.

9. A process of preventing deacylation of acetyl and glycerate substituents during preparation of gellan gum comprising preparing a gellan gum fermentation broth, adjusting the pH of the broth to below about 7.5, and then pasteurizing the broth

10. The process of claim 9 further comprising adjusting the pH to below about 6.8.

11. The process of claim 10 further comprising adjusting the pH to below about 6.5.

12. The process of claim 9 further comprising adjusting the pH by adding an acid selected from the group consisting of sulfuric acid, hydrochloric acid, phosphoric acid, and citric acid.

13. The process of claim 9 further comprising pasteurizing the broth at a temperature of about 80°

C. to about 110°

C.

14. A low calcium sensitive high acyl gellan gum having a set point greater than 70°

C. prepared by pasteurizing a gellan gum broth having a pH below about 7.5.

15. The low calcium sensitive high acyl gellan gum of claim 14 wherein the pH is below about 6.8.

16. The low calcium sensitive high acyl gellan gum of claim 15 wherein the pH is below about 6.5.

17. A beverage comprising suspended particles and a low calcium sensitive high acyl gellan gum, wherein the gellan gum is prepared by pasteurizing a gellan gum broth having a pH below about 7.5.

18. The beverage of claim 17 wherein the suspended particles are selected from the group consisting of fruit pulps, cocoa powders, minerals, gel bits, soy protein, whey microparticles, emulsified flavor oils, and mixtures thereof.

19. The beverage of claim 17 wherein the concentration of gellan gum is 0.01 to 0.05 wt %.

20. The beverage of claim 17 wherein the concentration of gellan gum is 0.06 to 0.20 wt %.

21. The beverage of claim 17 further comprising insoluble or soluble calcium salts.