| abstract |
IT REFERS TO A PROCESS FOR PREPARING A GELLAN GUM WITH A HIGH ACIL WITH LOW SENSITIVITY TO CALCIUM FOR IMPROVED COLLOIDAL STABILITY IN BEVERAGES, WHICH INCLUDES PREPARING A GELLAN GUM FERMENTATION BROTH, ADJUSTING THE pH OF THE CALCIUM BELOW 7.5 AND THEN ADJUSTING THE pH OF THE CALCIUM BELOW 7.5. IT ALSO REFERS TO A BEVERAGE THAT INCLUDES SUSPENDED PARTICLES SELECTED FROM THE GROUP CONSISTING OF FRUIT PULPS, COCOA POWDERS, MINERALS, GEL SMALLS, SOY PROTEIN, MICROPARTICULES OF WHEY SAUCES AND MILK FLAVORS, OILS EMBEDDED AND, A GELLAN GUM WITH HIGH ACIL WITH LOW SENSITIVITY TO CALCIUM |