Cp Kelco U.s., Inc.

C Ronnie Yuan

Neil Argo Morrison

Ross Clark

Don Dimasi

Ralph Bezanson

Bradley S Dominik

Andrew J Grazela

William C Baldwin

Daniel E Jackson

Willis C Baldwin

Ralph D Bezanson

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.

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

The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm, i.e. from about 117 g/cmto about 400 g/cm. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.

High performance gellan gums and methods for production thereof

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San Diego, CA, United States of America

C Ronnie Yuan