Here is a general procedure for suspending cocoa powder with high acyl gellan gum in a beverage(not for commercial use,just for your reference):
Ingredients:
- Cocoa powder
- High acyl gellan gum
- Sugar or other sweetener (optional)
- Water or other beverage base
- Emulsifier or wetting agent (optional)
Instructions:
- Weigh out the desired amount of cocoa powder and high acyl gellan gum based on the recipe formulation. A typical starting point for high acyl gellan gum is about 0.1% to 0.3% of the total beverage weight.
- In a separate container, mix the high acyl gellan gum with a small amount of sugar or other sweetener, if using. This will help to prevent clumping of the gellan gum.
- Heat the water or beverage base to a temperature of about 85-90°C (185-194°F).
- Gradually sprinkle the gellan gum mixture into the hot water while stirring vigorously with a whisk or immersion blender to disperse the gellan gum and prevent clumping.
- Once the gellan gum is fully dispersed, add the cocoa powder to the hot liquid while stirring continuously. If using an emulsifier or wetting agent, add it at this stage as well.
- Continue stirring the mixture for a few minutes to ensure that the cocoa powder is fully dispersed and the gellan gum is evenly distributed throughout the liquid.
- Allow the mixture to cool to room temperature while continuing to stir occasionally to prevent settling.
- Once the mixture has cooled, transfer it to a blender or homogenizer and blend for a few minutes to ensure a smooth and consistent texture.
- The cocoa powder suspension is now ready to be used in the desired beverage application.
It's important to note that the specific process and ingredient amounts may need to be adjusted depending on the specific formulation and processing conditions used. Additionally, it may be helpful to conduct some preliminary testing to optimize the suspension properties of the cocoa powder in the final beverage product.
