Features of Gellan Gum High Acyl: 1.Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages: 2.Excellent acid stability or wide pH application range: 3.Can help to form elastic gels: 4.Help the blended beverage with a thicker mouth feel: 5.Good combination with modied starch to be used as thickener; 6.Good compatibility with other ingredients and hydrocollids. Typical Procedure of Gellan Gum Application: 1. Make gellan gum dispersed in cool deionised water by stirring; 2. Heat solution 1. to 80 Celcius Degree; 3. Add cations into solution 2.; 4. Cool down the solution 3. to certain temperatures, stabilizing / suspending fuctions avaiable. Dispersion: To disperse the product without lumps: Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion. Dissolution/Hydratioin: The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress(stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-10min or at around 85-90? for 20-30min with sequestrants(Sequestrants such as sodium citrate may be required for hydration in hard water). Typical Applications: High Acyl Gellan Gum provides fluid gelation, suspension or stabilisation to food and beverage (including dairy products) products. Some Specific Applications: 1. Acid fruit juice; 2. Fruit Pulps Suspending Beverage; 3. Dairy Drinks such as netural milk, youghurd, cereal milk, soybean milk, fruits pulps suspending milk beverages; 4. Roughage Drinks; 5. Vegetable protein beverage.