Almond milk is a vegetable protein drink made of natural wild almonds. Because of its cholesterol and lactose free and unique flavor, it is used by more and more people as a substitute for milk.
Gellan gum is a kind of hydrophilic colloid, and play the role of thickening,stabilizing, suspending and gelling in almond milk and other plant-based milk alternatives.
Superior Properties of gellan gum in almond milk :
- protein stability
- Strong suspension force
- Strong thickening ability
- False plasticity is good, increase the taste
- act synergistically with other hydrophilic colloid
Recommended dosage in almond milk:
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