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

Abstract

Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. 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.

We claim: 
     
         1 . A beverage comprising a high acyl gellan gum and suspended particles, wherein the high acyl gellan gum is characterized by a set point temperature of greater than about 70° C. and is present in the beverage in an amount from 0.01 to 0.20% by weight of the beverage, and wherein the high acyl gellan gum is produced by a process 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; 
 pasteurizing a gellan gum fermentation broth at the effective pH range, at an pasteurizing effective temperature, and for an effective hold time to minimize deacylation of acetyl and glycerate substituents on the high acyl gellan gum during pasteurizing; and 
 separating the high acyl gellan gum from the gellan gum fermentation broth. 
 
     
     
         2 . The beverage of  claim 1 , wherein the particles are selected from the group consisting of fruit pulps, cocoa powders, minerals, gel bits, soy protein, whey microparticles, emulsified flavor oils, protein aggregates, and combinations thereof. 
     
     
         3 . The beverage of  claim 1 , wherein the beverage further comprises insoluble or soluble calcium salts. 
     
     
         4 . The beverage of  claim 1 , wherein the high acyl gellan gum is present in the beverage in an amount from 0.01 to 0.05% by weight of the beverage. 
     
     
         5 . The beverage of  claim 1 , wherein the high acyl gellan gum is present in the beverage from about 0.06 to 0.20% by weight of the beverage. 
     
     
         6 . The beverage of  claim 1 , wherein the beverage is selected from the group consisting of a dairy-based beverage, a soy-based beverage, a fruit-based beverage, a meal replacement beverage, and a fiber-rich laxative drink. 
     
     
         7 . The beverage of  claim 1 , wherein the beverage is characterized by a uniform appearance and long-term stability. 
     
     
         8 . The beverage of  claim 1 , wherein the effective pH range of the process of producing the high acyl gellan gum is less than about 6.5. 
     
     
         9 . The beverage of  claim 1 , wherein the effective pH range of the process of producing the high acyl gellan gum is less than about 5.5. 
     
     
         10 . The beverage of  claim 1 , wherein the effective temperature of the process of producing the high acyl gellan gum is from about 80° C. to about 110° C. 
     
     
         11 . The beverage of  claim 1 , wherein the effective hold time of the process of producing the high acyl gellan gum is less than about 2 minutes. 
     
     
         12 . The beverage of  claim 1 , wherein the effective hold time of the process of producing the high acyl gellan gum is from about 0.5 to about 1.5 minutes. 
     
     
         13 . The beverage of  claim 1 , wherein the effective pH range of the process of producing the high acyl gellan gum is less than about 6.8, the effective temperature is from about 80° C. to about 100° C., and the effective hold time is less than about 2 minutes.