Gellan Gum MFHG-2 for dairy products vegetable protein drinks

Product description:

MFHG-2 is a refined, high-purity, high-acyl-gellan gum product. In the food and health care products without the requirement of transparency, it can play the ideal role of gel, thickening, stability and film formation.

Main features:

Shear reversible gel; Heated reversible gel; Outstanding flavor release; Can be synergistic with starch; Elastic gel

Typical application:

MFHG-2 is used as a stabilizer in various soups, confectionery, liquid dairy products, grain beverages containing crude fiber, dessert gels, sauces and condiments, fruit fillings, etc

Dispersion/hydration system:

Add MFHG-2 to the aqueous solution to shear, heated to 90℃, and cooled to form a typical gel. Univalent and bivalent ions (K+, Na+,Ca++ and Mg++) were added to adjust gel strength;

Suggested dosage:

0.025-1%