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

• US 8,513,408 B2
• Filed: 05/24/2005
• Issued: 08/20/2013
• Est. Priority Date: 05/26/2004
• Status: Active Grant

• Current Assignee: Cp Kelco (JM Huber Corporation)
• Original Assignee: Cp Kelco (JM Huber Corporation)
• Inventors: Yuan, C. Ronnie, Morrison, Neil, Clark, Ross
• Primary Examiner(s): Ford, Allison
• Assistant Examiner(s): FERNANDEZ, SUSAN EMILY
• Application Number:
  US11/136,026
• Publication Number:
  US 20050266138A1
• Time in Patent Office: 3,010 Days
• Field of Search: 435/41, 426/573
• US Class Current: 536/114
• 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 calcium stable high acyl gellan gum, comprising:

pasteurizing a gellan gum fermentation broth consisting essentially of a native gellan gum and an acid to produce the high acyl gellan gum, wherein the fermentation broth is maintained at a pH from 5.5 to 6.5 during the pasteurizing;

wherein the acid is selected from the group consisting of sulfuric acid, hydrochloric acid, phosphoric acid, citric acid, and combinations thereof; and

wherein the high acyl gellan gum has a set temperature of greater than 70°

C.

2. The process of claim 1 wherein the gellan gum fermentation broth is pasteurized at a temperature between about 80°

C. and about 110°

C.

3. The process of claim 1 wherein the pasteurization hold time is less than about 2 minutes.

4. The process of claim 1 wherein the pasteurization hold time is about 0.5 to about 1.5 minutes.

5. The process of claim 1 further comprising, after pasteurizing, precipitating the high acyl gellan gum from the gellan gum fermentation broth.

6. The process of claim 1 wherein the high acyl gellan gum has a set temperature of greater than 75°

C.

7. The process of claim 1 wherein the high acyl gellan gum has a set temperature of greater than 80°

C.

8. A process of preventing deacylation of acetyl and glycerate substituents during preparation of gellan gum comprising:

pasteurizing a gellan gum fermentation broth consisting essentially of a native gellan gum and an acid to produce the gellan gum, wherein the fermentation broth is maintained at a pH below about 6.8 during the pasteurizing;

wherein the acid is selected from the group consisting of sulfuric acid, hydrochloric acid, phosphoric acid, citric acid, and combinations thereof; and

wherein the gellan gum has a set temperature of greater than 70°

C.

9. The process of claim 8 wherein the pH of the gellan gum fermentation broth is below about 6.5.

10. The process of claim 8 wherein the gellan gum fermentation broth is pasteurized at a temperature between about 80°

C. and about 110°

C.

11. The process of claim 8 wherein the pasteurization hold time is less than about 2 minutes.

12. The process of claim 11 wherein the pasteurization hold time is about 0.5 to about 1.5 minutes.

13. The process of claim 8 wherein the pH of the gellan gum fermentation broth is below about 5.5.

14. A gellan gum having a set point greater than 70°

C. prepared by pasteurizing a gellan gum fermentation broth consisting essentially of a native gellan gum and an acid, wherein the fermentation broth is maintained at a pH from 5.5 to 6.5 during the pasteurizing; and

wherein the acid is selected from the group consisting of sulfuric acid, hydrochloric acid, phosphoric acid, citric acid, and combinations thereof.

15. The gellan gum of claim 14 wherein the pasteurization hold time is less than about 2 minutes.

16. The gellan gum of claim 14 wherein the pasteurization hold time is about 0.5 to about 1.5 minutes.