main uniformly distributed in liquid
– both in the manufacturing process
to ensure even filling of particulates in
packaging, and also over the shelf life
of a product.
Gellan gum has become a popular
choice because it provides suspension
regardless of protein type and
protein level. Produced in part by fermentation
of a pure culture of Sphingomonas
elodea that naturally occurs
on lily pond plants, KELCOGEL Gellan
Gum has the unique quality of forming
a fluid gel network to effectively suspend
particles. A finite stress must be
exceeded before the fluid gel will flow.
If the stress exerted by gravity on the
particles is less than the yield stress,
the suspension will remain stable. Another
plus is that gellan gum can be
dispersed into hot or cold liquids and
will hydrate up to 80 degrees Celsius.
It can then be filled hot or cold and still
create a stable fluid gel system.
When plant-based, dairy alternative
drinks containing protein are heat
treated in a low pH environment, the
proteins tend to aggregate, create
lumps and settle to the bottom, which
results in an unstable – and unsightly –
beverage. Pectin can help formulators
solve the common challenge of sedimentation
and protein aggregation in
acidified protein products such as fermented
yoghurt-type drinks. Sourced
primarily from citrus peels, label-friendly
pectin helps to stabilize proteins while
also contributing a refreshing mouthfeel.
This makes it beneficial while also
reducing sugar content because pectin
imparts a pleasant flavor profile.
Creaming is the reverse of sedimentation.
Dispersed particles migrate
up instead of down. As long as there
is a density difference, oil droplets will
cream. This occurs more often in plant
protein beverages than in dairy beverages.
However, increasing the viscosity
with a thickening agent such as
gellan gum helps to keep all particles
suspended. While this includes slowing
the rising and coalescence of droplets,
additional modification may be needed
for long-term stability. Carrageenan
can help. Derived from red seaweed
known as Irish moss, carrageenan
PLANT BASED DAIRY ALTERNATIVES
Adding KELCOGEL Gellan Gum for creaming reduction in coconut milk with
0.25% protein and 2.0% fat (Figure: CP Kelco)
has been used for centuries as a gelling
agent. Other functions include help
with suspension, protein stabilization,
mouthfeel, body and emulsion stability.
It also can prevent creaming in hardto
stabilize dairy alternatives with lower
protein/higher fat content, such as
coconut milk.
It seems as if new alternative protein
bases appear every day – and so
do the challenges. Luckily, there are
effective, nature-based ingredient
solutions to help. Consult a technical
expert for formulation and process
guidance to ensure you achieve your
desired beverage results.
September 2020 ¦ international-dairy.com · 15
/international-dairy.com
