🔥 : Heat-Resistant Gelling Agents for Hot Filling Processes
🧪 Introduction: Why Heat Resistance Matters in Food Processing
In modern food production, hot filling is a widely used technique where products are filled into containers while still hot (70–95°C) to ensure microbial safety and extended shelf life. However, not all gelling agents can withstand these high temperatures without degrading. Enter gellan gum - a game-changer for heat-resistant food gels.
💡 What Makes Gellan Gum Ideal for Hot Filling?
Gellan gum, especially the low acyl type, offers:
- 🔥 Exceptional Thermal Stability: Maintains gel structure after heating.
- ⏱️ Fast Gelation Upon Cooling: Perfect for forming stable textures after hot filling.
- 🔄 Reversibility: Can melt and reset without loss of function, ideal for reheatable applications.
🍮 Applications in Hot-Filled Products
- Fruit fillings for baked goods
- Ready-to-eat sauces and condiments
- Hot-pour jelly drinks
- Heat-sealed dessert cups (custards, panna cotta)
⚙️ Processing Tips for Maximum Efficiency
- 👨🔬 Hydrate gellan gum at ~85°C, disperse using high shear
- 🧂 Add calcium ions for firmer gel structure post-filling
- 📦 Fill hot, seal containers, and allow natural cooling to form gel
🔬 Comparison with Other Hydrocolloids
| Gelling Agent | Heat Resistance | Set Speed | Clarity | Clean Label |
|---|---|---|---|---|
| Gellan Gum | ✅ Excellent | ✅ Fast | ✅ High | ✅ Yes |
| Agar | ❌ Degrades | 🚫 Slow | ✅ High | ✅ Yes |
| Carrageenan | ⚠️ Moderate | ✅ Fast | ❌ Low | ⚠️ Limited |
🌿 CINOGEL Biotech supplies food-grade gellan gum with high heat resistance for demanding hot-fill applications. Optimize your product performance and shelf life with our stable, clean-label solution.
