Development prospect of gellan gum in liquid dairy products

The new microbial extracellular polysaccharide, gellan gum, is produced by Pseudomonas elegans and its gel performance is superior to xanthan gum. The fermentation production of gellan gum is carried out in a medium containing trace elements of carbohydrate as a carbon source, phosphate, organic and inorganic nitrogen sources under aeration and stirring conditions. The strain uses aerobic Gram-negative bacteria— -Lepidomonas sphingomonas.

Gellan gum has many advantages, such as low dosage, high transparency, strong aroma release ability, acid resistance, enzyme resistance, etc. It has been widely used in more than 20 industries such as food, cosmetics, medicine, detergents, ceramics, etc. In the food industry, gellan gum is not only used as a gelling agent, but more importantly, it can provide excellent texture and taste, and can ensure that the colloid is very clear. Gellan gum can be used to improve the structure of food, the physical stability of liquid nutrients, and the water holding capacity of food during storage and cooking.

Development prospect of gellan gum in liquid dairy products

Gellan gum, as a microbial metabolic glue, has a short production cycle and is not restricted by the climate and geographical environmental conditions. It can be produced under various conditions using artificial waste and waste liquid, plus it is safe, non-toxic, and has unique physical and chemical properties. And other excellent characteristics, it has broad application prospects in the food industry.

It is worth pointing out that although gellan gum was originally developed as a gelling agent, in-depth research and practice confirmed that gellan gum is far more than just a gelling agent. Especially since 2000, with the improvement of people's living standards and the rapid development of the dairy industry, people have put forward higher requirements for the taste of liquid dairy products. People are no longer satisfied with a single liquid dairy product, but are more inclined to In liquid dairy products, you can eat products that are chewy and can provide more nutrients when paired with liquid dairy products. The good suspension effect of gellan gum, tolerance to acids, and excellent stability determine its inevitable future. The development of liquid dairy products occupies a pivotal position.