FIELD: food industry.
SUBSTANCE: high acylated Gellan gum with low sensitivity to calcium is produced by means of regulating pH value of Gellan zymotic broth before pasteurisation and by reduced time of conditioning at pasteurisation in comparison with common pH values. The said gum is produced for improvement of colloid stability in drinks.
EFFECT: invention facilitates production of high acylated Gellan gum with low sensitivity to calcium; gum is characterised by super suspending properties relative to colloid stability.
23 cl, 1 dwg, 5 tbl, 6 ex
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