Mogu-Mogu is a popular beverage brand known for its fruit-flavored drinks with real fruit chunks or nata de coco (coconut jelly) bits suspended in them. The name "Mogu-Mogu" is derived from the Japanese onomatopoeia "mogumogu," which represents the sound of chewing or munching.
Mogu-Mogu like drinks come in various flavors, and they are often enjoyed for their unique texture and fruity taste. The beverage is commonly available in many countries and has gained popularity for its refreshing and fun experience.
Mogu-Mogu like beverages typically use suspension agents to keep the fruit chunks or nata de coco evenly distributed in the liquid, preventing them from settling at the bottom of the bottle. While the exact formulation is proprietary, some common suspension agents include various types of gums and gels.
Low acyl gellan gum/icon/button is a gelling agent and can be used as a suspension agent in beverages. Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea. It forms a gel in the presence of ions, and its low acyl form is often used in low pH or acidic beverages.
Mogu-Mogu or similar suspension fruit beverages can vary among manufacturers and formulations. The optimal concentration of gellan gum depends on factors such as the desired texture, the type of fruit particles or additives, and the overall beverage formulation.
In general, gellan gum is used in relatively low concentrations compared to some other hydrocolloids. The typical range for low acyl gellan gum in beverages can be around 0.02% to 0.03%, but this can vary. It's important for beverage manufacturers to conduct trials and experiments to determine the most suitable concentration for their specific product.
So,how low acyl gellan gum works?let's see it below:
-Gelling Property: Gellan gum can form a gel structure in the presence of cations (usually calcium or potassium ions). This property helps in creating a stable matrix that suspends particles.
-Suspension: The gellan gum gel structure can help suspend solid particles, such as fruit chunks or nata de coco, within the beverage. This prevents them from settling at the bottom.
-Texture: Gellan gum contributes to the texture of the beverage, providing a desirable mouthfeel.
However, the exact usage and effectiveness of gellan gum, or any other suspension agent, depend on the specific formulation and processing conditions used by the beverage manufacturer. If you are considering using low acyl gellan gum for a homemade beverage, it's essential to experiment with small batches and adjust the concentration based on your desired texture and suspension properties.
