Effect of different heat treatment times at high temperatures
Effect on the Gellan gum

Gellan gum solution is kept at temperature higher than 90℃ for a long time, and different keeping time has obvious influence on the elastic modulus and viscosity of gellan gum. The longer the time of high temperature treatment, the more obvious the decrease of modulus of elasticity and viscosity of the gel, the more serious the loss of the gel, which ultimately leads to a decrease in the suspensibility of the system, and the stability of the product deteriorates.

In the production process, if Gellan gum needs to be mixed with other colloids and sugar after dry mixing, the temperature of the colloid solution should be reduced to room temperature as soon as possible after the end of the chemical material. Therefore, Gellan gum in the actual application should try to avoid long time to keep in the high temperature conditions, if can not be avoided, it should be appropriate to increase the use of Gellan gum, to make up for the loss of Gellan gum caused by high temperature.

Different pasteurization methods
Influence on gellan gum

The modulus of elasticity and viscosity of gellan gum decreases with the increase of pasteurization temperature, so the loss of gellan gum will increase with the increase of pasteurization temperature, which will eventually lead to the decrease of the suspension of the system and the deterioration of product stability.

Therefore, in the production process, according to the product category, on the basis of ensuring commercial sterility, try to reduce the sterilization temperature. Gellan gum dispersed in different temperatures of the dosage water will be dissolved, in about 75 ℃ dissolved to the extreme point, the performance of the viscosity is the highest, with the best suspension effect, such as the temperature continues to rise, then the viscosity began to fall again.

The number of high temperature reflux
Influence on the cold glue

With the increase in the number of reflux, the extension of high temperature sterilization time, the elastic modulus and viscosity showed a clear trend of decline. Therefore, reflux will affect the suspension force of the gel, which will affect the stability of the product system, in the production process should try to avoid reflux of the liquid because of the late filling and reflux, if it can’t be avoided, it is recommended to appropriately increase the amount of gel to make up for the loss.

Conclusion

High temperature treatment for a long time, the increase of sterilization temperature and the increase of refluxing times will make the elastic modulus and viscosity of the gelatin solution decrease, which will be manifested in the product that the suspension effect and the stability of the product system will be worse, especially the refluxing times have the greatest influence, that is, the increase of high temperature sterilization times has the greatest influence on the gelatin.

Gellan gum will dissolve when dispersed in water at different temperatures, and it will dissolve to the extreme point at about 75℃, showing the highest viscosity and the best suspension effect. In the actual production process, the degree of heating of the gel should be reduced as much as possible. Sterilization parameters should be based on product categories, in order to ensure commercial sterility based on the lower sterilization temperature and shorter sterilization time combination of the best, for pasteurization products, 75 ℃ sterilization is the most suitable, the suspension effect of the gelatin is the best.