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

• US 8,883,240 B2
• Filed: 07/18/2013
• Issued: 11/11/2014
• 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 Argo, Clark, Ross
• Primary Examiner(s): Fox, Allison
• Assistant Examiner(s): FERNANDEZ, SUSAN EMILY
• Application Number:
  US13/945,887
• Publication Number:
  US 20130302502A1
• Time in Patent Office: 481 Days
• Field of Search: None
• US Class Current: 426/521
• 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 high acyl gellan gum, comprising:

reducing a pH of a gellan gum fermentation broth comprising a native, high acyl gellan gum to an effective pH range, wherein the effective pH range is less than about 7.5; and

pasteurizing the gellan gum fermentation broth at the effective pH range, at an effective temperature, and for an effective hold time to minimize deacylation of acetyl and glycerate substituents on the high acyl gellan gum during pasteurizing,

wherein the high acyl gellan gum is characterized by a set point temperature of greater than 70°

C.

2. The process of claim 1, wherein the effective pH range is less than about 6.5.

3. The process of claim 1, wherein the effective pH range is less than about 5.5.

4. The process of claim 1, wherein the effective temperature is from about 80°

C. to about 110°

C.

5. The process of claim 1, wherein the effective hold time is less than about 2 minutes.

6. The process of claim 1, wherein the effective hold time is from about 0.5 to about 1.5 minutes.

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

8. The process of claim 1, wherein the effective pH range is less than about 6.8, the effective temperature is from 80°

C. to about 100°

C., and the effective hold time is less than about 2 minutes.

9. The process of claim 1, further comprising:

separating the high acyl gellan gum from the gellan gum fermentation broth;

drying the high acyl gellan gum at an effective drying temperature to dry the high acyl gellan gum to a solids content of about 85% to about 98%; and

milling the high acyl gellan gum.

10. The process of claim 9, wherein the effective pH range is less than about 6.5.

11. The process of claim 9, wherein the effective temperature for pasteurizing is from about 80°

C. to about 110°

C.

12. The process of claim 9, wherein the effective hold time is less than about 2 minutes.

13. The process of claim 9, wherein the effective temperature for pasteurizing is from about 80°

C. to about 110°

C. and the effective hold time is from 0.5 to about 1.5 minutes.

14. The process of claim 13, wherein the effective pH range is less than about 6.8.

15. The process of claim 9, wherein the effective drying temperature is from about 40°

C. to about 100°

C.

16. A process for preparing a high acyl gellan gum, comprising:

reducing a pH of a gellan gum fermentation broth comprising a native, high acyl gellan gum to an effective pH range, wherein the effective pH range is less than about 6.8; and

pasteurizing the gellan gum fermentation broth at the effective pH range at a temperature from 80°

C. to about 110°

C. for a hold time of less than about 5 minutes,

wherein the high acyl gellan gum is characterized by a set point temperature of greater than about 75°

C.

17. The process of claim 16, wherein the effective pH range is less than about 6.5.

18. The process of claim 16, wherein the effective pH range is less than about 5.5.

19. The process of claim 16, wherein the hold time is from about 0.5 to about 1.5 minutes.