Plant Protein Beverages grow very fastly in world market. 

Raw marrial for those beverages are plant nutlet and flesh. 

The proein and vitamine inside is abundant. 

High acly gellan gum applied in those beverages to improve its taste and it could be used as thickener and stabilizer to keep the proteins suspension stable. 

High Acyl Gellan Gum could also be combined with other hydrocolloids such as carrageenan, guar gum, locust bean gum to get better effects. 

High acly gellan gum is widely applied in walnuts beverage, peanut beverage, coca milk, corn juice and green bean juice. 

High Acyl Gellan Gum : 

This type of gellan gum could be easily dispersed in milk or other beverage system by utilizing common mixing devices. 

Disperse the gellan gum and other materials disperse into cool water or beverage system by mixing and stirring, then heat to 85C waiting for thorough dissolving, then add the ingredients materials, adjust pH to Neutral, homogenize, UHT or HTST Sterilizaiton.

Gellan Gum HAP: 0.03-0.05%; 
Sodium Citrate 0.05%; 
Calgon 0.02%; 
Walnuts Powder 4%; 
Sugar 4%; 
add water to 100%.

PROCEDURES of Walnuts Beverage Production:

1.Preprocess walnuts powder: add to deionized water, keep 60C for 30min; Fliter after milling;
2.Mix gellan gum, salts and sugar in dry condition; Add into above solution while stirring;
3.Heat to 85C or higher, keep 15min for gum disolving;
4.Constant Voume; Adjust pH by Sodium Citrate to 6.8; Homogenating under 50C and 15-35mPa pressure;
5.UHT sterilization,140℃, 3s, Cooling, Filling.