WO1997034502A1

WO1997034502A1 - Shelf-stable pre-gel solution

Info

Publication number: WO1997034502A1
Application number: PCT/US1997/003689
Authority: WO
Inventors: William F. Chalupa
Original assignee: Bush Boake Allen Inc.
Priority date: 1996-03-19
Filing date: 1997-03-18
Publication date: 1997-09-25
Also published as: AU2527997A; AU719776B2

Abstract

The present invention is directed to a shelf-stable pre-gel solution which comprises by weight of the total solution (a) from about 0.1% to about 1.5% of a gellan gum; (b) from about 28.5% to about 39.9% of water; and (c) from about 60% to about 80% of a water-soluble solids. The present invention is also directed to a method for stabilizing an aqueous non-shelf stable pre-gel solution, comprising by weight from about 0.1% to about 1.5% of a gellan gum, which comprises the step of combining about 1 part of the aqueous non-shelf-stable pre-gel solution with from about 5 to about 6 parts of a water-soluble solids.

Description

PATENT

SHELFSTABLEPRE-GELSOLUTION

This application is a continuation-in-part of application serial no. 08/590,550, filed 19 March 1996.

FIELD OF THE INVENTION

This invention pertains to pre-gel solutions useful for providing acidic liquid compositions with suspended inclusions and, in particular, to a shelf stable pre-gel solution having a high solids content. More particularly, this invention pertains to shelf-stable pre-gel solutions which comprise by weight of the total solution (a) from about 0.1 % to about 1.5% of a gellan gum; (b) from about 28.5% to about 39.9% of water; and (c) from about 60% to about 80% of a water-soluble solids. This invention also pertains to improved methods for preparing the shelf-stable pre-gel solutions.

DESCRIPTION OF THE BACKGROUND

Pre-gel solutions are useful for providing acidic liquid compositions with suspended inclusions. Processes for using such pre-gel solutions are disclosed and claimed in, for example, copending United States patent application serial no. 08/406,211, entitled "Method of Suspending Inclusions and Compositions Produced Thereby", and United States patent application serial no. 08/548,118, entitled "Method of Suspending Inclusions".

United States patent application serial no. 08/406,211, filed on

27 January 1995, discloses and claims a method of suspending inclusions which comprises the steps of (1) preparing a pre-gel solution including between about 0.2% and 1.5% by weight gellan gum in water; (2) providing an acidic or alcoholic liquid composition having inclusions; (3) incoφorating the pre-gel solution into the liquid composition to form a suspending solution; (4) permitting the suspending solution to rest for a predetermined period of time; and, (5) agitating the rested suspending solution to suspend the inclusions. Alternatively, the acidic or alcoholic liquid composition can be provided without inclusions and the inclusions can be added to the suspending solution after the pre-gel solution is incorporated into the liquid composition. Liquid compositions having suspended inclusions are also claimed.

United States patent no. 4,326,053 (Kang et al. '053) discloses gellan gums, also known as heteropolysaccharide S-60. The gellan gums comprise (wt./wt.) in the carbohydrate portion about 6-9% O-acetyl groups as the O-glycosidically linked ester, about 22% glucuronic acid, and the neutral sugars rhamnose and glucose in the approximate molar ratio 3:2. The rhamnose and glucose sugars are primarily 1,4 β-linked. The heteropolysaccharide is anionic, forms elastic, thermoreversible gels which melt and set in the range of about 65°C.-70°C. and forms aqueous solutions having a viscosity of 40-80 cP.

United States patent no. 4,326,052 (Kang et al. '052) discloses deacetylated gellan gums, also known as deacetylated heteropolysaccharide S- 60. The deacetylated gellan gums comprise (wt./wt.) (a) about 50% insoluble material of which about 34% is protein, and (b) about 50% carbohydrate which contains about 22-26% glucuronic acid, 0% acetyl groups, and the neutral sugars rhamnose and glucose in the approximate molar ratio 3:2. The rhamnose and glucose sugars are primarily 1,4 β-linked. The heteropolysaccharide is anionic and forms brittle, thermoreversible gels.

United States patent no. 4,647,470 (Sanderson et al.) discloses a gelling composition which comprises a blend of low acetyl gellan and xanthan/ galactomannan to modify the brittleness of the gellan gum gel. The ratio of gellan to xanmai galactomannan is in the range of 95:5 to 5:95, by weight, respectively, and the ratio of xanthan to galactomannan is in the range 4: 1 to 1:4, by weight, respectively. The galactomannan is locust bean gum or tara gum. When the galactomannan is locust bean gum, the ratio is not 2: 1 : 1.

United States patent no. 4,956,193 (Cain et al.) discloses an edible plastic dispersion as a fat substitute which contains gellan and other gelling agents. The edible plastic dispersion does not have a continuous fat phase and includes condensed phases, at least one of which is continuous. The edible plastic dispersion comprises (1) from 0.1 to 99 wt. % of a gel-forming composition (A) containing 1-8 times the critical concentration of a gelling agent (a) selected from the group consisting of gelatin, kappa-carrageenan, iota-carrageenan, alginate, agar, gellan, pectin and mixtures thereof, and (II) from 1 to 99.9 wt. % of a gel-forming composition (B) containing 1-8 times the critical concentration of a gelling agent (b) selected from the group consisting of gelling starch, denatured whey protein, denatured bovine serum protein, denatured soy protein, microcrystalline cellulose and mixtures thereof.

United States patent no. 5,238,699 (King et al.) discloses a packaged, high temperature-processed, ready-to-eat low fat pudding. The low fat pudding comprises a fat content of less than 3% by weight, water, a source of soluble calcium, a thickening agent, a sweetener, an emulsifier/stabilizer and/or a polyphosphate and from 0.01 to 1.5% by weight of an ungelled, calcium-sensitive, thermally- irreversible, gelling hydrocolloid selected from the group consisting of algin and salts thereof, low methoxyl pectin, gellan gum, and combinations thereof.

United States patent no. 5,376,396 (Clark et al.) discloses a beverage stabilizing blend composition. The composition comprises carboxymethylcellulose and gellan gum in a weight ratio range of between about 3: 1 to 20: 1, respectively.

United States patent no. 4,152,466 (Deretchi ) discloses a stable, homogeneous peanut butter containing table syrup. The syrup comprises by weight about 77% of a sweetener, about 10.7% water, about 9.5% to 11 % of peanut butter, about 0.25% to 0.6% of peanut oil, and about 0.07% to 0.13% of the thickener xanthan gum.

United States patent no. 3,794,741 (Weigle) discloses a process for producing flavor bits for incorporation into culinary mixes for baked goods. The process comprises (a) mixing 30% to 40% of sugar, 20% to 30% of water, and 20% to 30% of corn syrup and cooking the mixture; (b) mixing 2% to 6% of an edible fat and at least 2.5% of a suspending agent into the mixture from step; (c) cooling the mixture; (d) mixing in a small but effective amount of a flavoring material; (e) cooling the mixture until it becomes hard; and (f) subdividing the hardened mixture into small particles. The suspending agent includes hydrophilic colloids, water-soluble starches, gelatins, gum, and preferably is the thickener sodium carboxymethyl cellulose.

SUMMARY OF THE INVENTION

The present invention is directed to a shelf-stable pre-gel solution which comprises by weight of the total solution (a) from about 0.1 % to about 1.5 % of a gellan gum; (b) from about 28.5% to about 39.9% of water; and (c) from about 60% to about 80% of a water-soluble solids.

The present invention is also directed to a method for stabilizing an aqueous non-shelf stable pre-gel solution, comprising by weight from about 0.1 % to about 1.5% of a gellan gum. The aqueous non-shelf stable pre-gel solution is stabilized by combining about 1 part of the aqueous non-shelf stable pre-gel solution with from about 5 to about 6 parts of a water-soluble solids.

DETAILED DESCRIPTION OF THE INVENTION

In accord with the present invention, applicants have discovered pre-gel solutions useful for providing acidic liquid compositions with suspended inclusions and, in particular, to shelf stable pre-gel solutions having a high solids content. Applicants have found that aqueous solutions of non-shelf stable pre-gels can be stabilized by adding about 5 to about 6 parts of a water-soluble solids. While the method of adding a water-soluble solids to a solution to preserve the solution is known, it is not known that the method may be used to preserve a gelling hydrocolloid such as a gellan gum. For example, when a water-soluble solids is added to a gelling hydrocolloid such as HM pectin or gelatin, the resulting product gels into a mass which is unusable. Unexpectedly, when a water-soluble solids is added to a gellan gum, the resulting product does not gel, in the absence of cations, and can then be diluted to lower levels and gelled by addition of cations to provide a fluid gel useful for suspending particulates in food systems. The resulting shelf-stable pre-gel solutions are microbiologically stable and do not require aseptic production. This invention also pertains to improved methods for preparing the shelf-stable pre-gel solutions. The gelling agent in the pre-gel solutions of the present invention is a gellan gum. Gums, also called hydrocolloids, are polysaccharides which are polymers of sugar building blocks. Gums function as thickeners, stabilizers, suspending agents, gelling agents, film formers, aerating agents, flocculants, binders, emulsifiers, lubricants, and texturing and structuring agents. Gums are frequently classified as either thickening agents or gelling agents. Typical thickening agents include starches, guar gum, locust bean gum, xanthan gum, gum arabic, carboxymethylcellulose (CMC), alginates, methylcellulose, gum karaya and gum tragacanth. The major gelling agents are gelatin, starch, alginate, pectin, carrageenan, agar and methylcellulose. Some gums, such as alginates, can function both as a thickening agent and a gelling agent. Certain thickening agents, like xanthan gum and locust bean gum, can form gels when used together. The term "gelling agent" refers to the ability of a gum to convert water from a flowable liquid to a demoldable solid or gel. Gels are commonly formed by cooling a hot solution of a gelling agent or by introducing a gel- forming agent, typically metal ions, into a gelling solution. The transition from the liquid state to the gelled state occurs by controlled association of the gum molecules to form a three-dimensional network in which the water is entrapped. Although the hydration of thickening agents or gelling agents is generally referred to as "solution preparation", polysaccharides actually form hydrocolloidal dispersions rather than true solutions.

The gelling agents in the present invention are gellan gums. Gellan gums are fermentation hydrocolloids produced by the microorganism

Pseudomonas elodea and manufactured by Kelco Corp. , San Diego, California. The constituent sugars of gellan gum are glucose, glucuronic acid, and rhamnose in the molar ratio of 2:1:1, respectively. These sugars are linked together to give a primary structure consisting of a linear tetrasaccharide repeating unit. In the native high acyl form, gellan gum contains two acyl substituents, acetate and glycerate. Both substituents are located on the same glucose residue, and on average, there is one glycerate per repeat and one acetate for every two repeats. The acyl groups have a profound influence on gel characteristics.

The preferred gellan gums in the present invention are K9A50, a nonclarified form of gellan gum for industrial use, KELCOGEL™, a low acyl gellan gum for foods and industrial products, and GELRITE™, a low acyl gellan gum for microbiological media, plant tissue culture, and pharmaceutical applications. Preferably, the gellan gum is a low acyl gellan gum such as KELCOGEL™ gellan gum or GELRITE™ gellan gum, gellan gums in which the acyl groups are removed completely. More preferably, the gellan gum is KELCOGEL™. These gellan gums are described in more detail in United States patent no. 4,326,053 and United States patent no. 4,326,052, which disclosures are incorporated herein by reference.

The amount of gellan gum used in the shelf-stable pre-gel solution of the present invention is an amount effective to form the particular gel and may vary depending upon the dosage recommended or permitted for the particular gellan gum. In general, the amount of gellan gum present is the ordinary dosage required to obtain the desired result. In a preferred embodiment, the gellan gum in the shelf-stable pre-gel solutions of the present invention is present in an amount from about 0.1 % to about 1.5%, preferably in an amount from about 0.1 % to about 1 %, and more preferably in an amount from about 0.1% to about 1.5%, by weight of the shelf-stable pre-gel solution.

The water present in the shelf-stable pre-gel solutions of the present invention is water added to the solution and is in addition to water already present in the water-soluble solids. The water is potable and may be treated or deionized prior to use. The amount of water present in the shelf- stable pre-gel solution of the present invention is the minimal amount required to achieve full hydration of the particular gel and may vary depending upon the particular gellan gum. In a preferred embodiment, the water added to the shelf- stable pre-gel solution is an amount from about 28.5% to about 39.9% , preferably from about 30.5% to about 37.9%, and more preferably from about 32.5% to about 36.9%, by weight of the shelf-stable pre-gel solution.

The water-soluble solids in me shelf-stable pre-gel solutions of the present invention may be any edible water-soluble solids which has a sufficiently high solids content and a sufficiently low moisture content to microbiologically stabilize the non-shelf-stable pre-gel solution and to eliminate the need for aseptic production of the non-shelf-stable pre-gel solution. The term "water-soluble solids", as used herein, refers to or at least solid, and is for economy preferably a blend of solids. In general, the water-soluble solids will have a solids content in the range from about 60% to about 85% and a moisture content in the range from about 15% to about 40%. Non-limiting illustrative examples of suitable water-soluble solids are carbohydrates such as sugar syrups, light corn syrup, invert corn syrup, dextrose, sucrose, fructose, maltodextrins such as low DE (dextrose equivalence) maltodextrins, lactose, vegetable gums such as acacias, guar, karaya, and mixtures thereof. Preferred sources of water-soluble solids are sugar syrups and light corn syrup. Preferably, the water-soluble solids is selected from the group consisting of sugar syrups, light corn syrup, invert corn syrup, dextrose, sucrose, fructose, and mixtures thereof.

Other illustrative examples of suitable water-soluble solids are water-soluble bulking agents normally used in the manufacture of food products such as those selected from the group consisting of, but not limited to, monosaccharides, disaccharides, polysaccharides, sugar alcohols, and mixtures thereof; randomly bonded glucose polymers such as those polymers distributed under the tradename Polydextrose by Pfizer, Inc., Groton, Connecticut; isomalt (a racemic mixture of alpha-D-glucopyranosyl-l,6-mannitol and alpha-D- glucopyranosyl-l,6-sorbitol manufactured under the tradename Palatinit by

Suddeutsche Zucker), maltodextrins; and the like, and mixtures thereof. Suitable sugar water-soluble solids include monosaccharides, disaccharides and polysaccharides such as xylose, ribulose, glucose (dextrose), mannose, galactose, fructose (levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed starch and corn syrup solids, and mixtures thereof. Suitable sugar alcohol water-soluble solids include sorbitol, xylitol, mannitol, galactitol, maltitol, and mixtures thereof.

More preferably, the water-soluble solids is a high fructose corn syrup. Suitable high fructose corn syrup is available, for example, from

Chicago Sweeteners Incorporated of Des Plaines, Illinois under the names High Fructose Corn Syrup 42 and High Fructose Corn Syrup 55. High Fructose Corn Syrup 42 has a typical solids content of 71.0% by weight, a typical moisture content of 29.0% by weight, and an undiluted pH of 4.0. High Fructose Corn Syrup 42 has a typical dry basis carbohydrate composition of

52% dextrose, 42% fructose, and 6% higher saccharides. High Fructose Corn Syrup 55 has a typical solids content of 77%-81.1 % by weight, a typical moisture content of 18.9%-23%, by weight, and an undiluted pH of 4.8. High Fructose Corn Syrup 55 has a typical dry basis carbohydrate profile of 55% fructose.

The amount of water-soluble solids used in the shelf-stable pre- gel solution of the present invention is an amount effective to microbiologically stabilize the non-shelf-stable pre-gel solution and to eliminate the need for aseptic production of the non-shelf-stable pre-gel solution. The exact amount of water-soluble solids may vary depending upon the dosage recommended or permitted for the particular water-soluble solids. In general, the amount of water-soluble solids present is the ordinary dosage required to obtain the desired result. In a preferred embodiment, the water-soluble solids in the shelf-stable pre-gel solutions of the present invention is present in an amount from about 60% to about 80%, preferably in an amount from about 60% to about 75%, and more preferably in an amount from about 60% to about 70%, by weight of the shelf-stable pre-gel solution.

Other gums may optionally be incoφorated into the shelf-stable pre-gel solution. Nonlimiting examples of such other gums include xanthan gum, carrageenan, pectin, alginate, carboxymethylcellulose, and the like, and mixtures thereof. These optional gums may be used in amounts from about 0.02% to about 0.5%, and preferably from about 0.025% to about 0.2%, by weight of the shelf-stable pre-gel solution.

If the water in the shelf-stable pre-gel solution has not been treated or deionized, then a suitable buffer may optionally be incoφorated into the pre-gel solution. Suitable buffers include, but are not limited to, sodium citrate, potassium citrate, sodium hexametaphosphate, sodium tripolyphosphate, and mixtures thereof. The buffers may be used in amounts ranging from about 0.01 % to about 0.5% , preferably from about 0.015% to about 0.2%, and more preferably in amounts from about 0.02% to about 0.05%, by weight of the shelf-stable pre-gel solution.

The present invention extends to methods for stabilizing an aqueous non-shelf stable pre-gel solution. In general, an aqueous non-shelf stable pre-gel solution, comprising by weight from about 0.1 % to about 1.5% of a gellan gum, is stabilized by combining about 1 part of the non-shelf stable pre-gel aqueous solution with from about 5 to about 6 parts of a water-soluble solids.

In a preferred embodiment, the gellan gum, water, and optional buffer are combined at room temperature and heated to a temperature from about 120° to about 200°F, preferably from about 150° to about 190°F, and most preferably from about 180° to about 190°F, to yield a heated pre-gel solution. The solution may be stirred during the heating step and the heating step is continued until the solution becomes clear, thereby indicating that all of the gellan gum has been solubilized. In general, the heating step is continued for a period of from about 2 to about 5 minutes, preferably from about 3 to about 4 minutes. The clear, heated pre-gel solution is allowed to cool to a temperature from about 100° to about 115°F to yield a non-shelf stable pre-gel solution. It is important that the pre-gel solution does not gel upon cooling, but remain in a fluid pumpable condition. The cooled non-shelf stable pre-gel solution has the consistency of a viscous, syrupy liquid.

The cooled non-shelf stable pre-gel solution is then blended with the water-soluble solids at a temperature of at least about 80°F in order to raise its solids level. This blending renders the pre-gel solution microbiologically stable without increasing its viscosity. The non-shelf stable pre-gel solution is preferably blended with a high fructose corn syrup, such as High Fructose Corn Syrup 55, in a ratio from about 5 parts to about 6 parts high fructose corn syrup to 1 part non-shelf stable pre-gel solution. This blend provides a shelf stable pre-gel solution with a solids content of from about 60% to about 70% by weight, preferably about 64%, by weight and an A_w of about 0.70. The shelf stable pre-gel is then microbiologically stable and does not require aseptic production.

The present invention is further illustrated by the following examples which are not intended to limit the effective scope of the claims. All parts and percentages in the examples and throughout the specification and claims are by weight of the final composition unless otherwise specified.

Example 1

Step 1: Preparation of A Non-shelf Stable Pre-gel Solution

A non-shelf stable pre-gel solution was prepared by combining

7.2Kg gellan gum, 30.0Kg sucrose, 1.2Kg sodium citrate, and 561.6Kg water at ambient room temperature and heating the mixture to a temperature of about 185 °F with stirring. Heating and stirring were continued until the solution became clear, thereby indicating that all of the gellan gum was solubilized. The clear, heated pre-gel solution was allowed to cool to yield 600Kg of a non-shelf stable pre-gel solution. Step 2: Preparation of a Stabilized Pre-gel Solution

A quantity of 132.72Kg of the non-shelf stable pre-gel solution prepared in Step 1 was combined with 661.07Kg of High Fmctose Com Symp 55 having 77% dissolved solids. The stabilized pre-gel solution had 509.020Kg dissolved solids from the High Fmctose Com Symp 55, 276.270Kg water (152.050Kg water from the High Fmctose Com Symp 55 and 124.220Kg water from the non-shelf stable pre-gel solution), 1.592Kg gellan gum, 6.836Kg sucrose, and 0.265Kg sodium citrate.

Step 3: Testing

The stabilized pre-gel solution prepared as described in Step 2 was subjected to a three-day abuse study. The results of the abuse study are shown in Table 1.

Table 1

High Solids Pregel Solution

Tested as

Test Received Abuse Study *

Aerobic Plate Count/gram < 10 240

Coliform/ gram < 10 < 10

Mold/ gram < 10 < 10

Yeast/gram < 10 < 10

Lactobacilli/gram < 10 100

E. coli/ 10 grams Negative Negative

Salmonella/25 grams Negative Negative

Staphaureus/10 grams Negative Negative

* Abuse Conditions - stored at 35 °C for 3 days with open cap. As can be seen from Table 1, the temperature-abused product is considered bacteriologically acceptable.

The stabilized pre-gel solution was also subjected to a microbial inoculation challenge study at room temperature and the results are shown in Table 2.

Table 2

Microbial Inoculation Challenge Study

Escheπchia coli

ATCC 8739

Staphylococcus aureus Aspergillus niger

ATCC 6538 ATCC 16404

Lactobacillus caset Salmonella typhimurum Saccharomyces cerevisiae Penicilϋum notatum

Time ATCC 393 ATCC 14028 ATCC 18824 ATCC 9179

After inoculation 6.2 x IO⁵ 6.1 x IO⁵ 3.8 x IO⁵ 1.4 x IO⁵

After

7 Days < 10 1.9 x lO³ < 10 2.4 x IO⁴

After

14 Days < 10 < 10 < 10 2.1 x IO³

After

28 Days < 10 < 10 < 10 1.2 x IO²

As set out in Table 2, the lactobacilli, pathogens, and yeast counts are reduced to < 10 at the end of 14 days storage at room temperature, indicating effectiveness in control of microorganisms. The mold counts are also steadily reduced after 7, 14, and 28 days. The stabilized pre-gel solution was suitable for use in preparing acidic liquid compositions having suspended inclusions in accordance with the methods disclosed and claimed in the above- identified patent applications. Example 2

Stabilization of a Pre-gel Solution of Gellan Gum versus Stabilization of a Pre-gel Solution of Gelatin

To determine whether a pre-gel solution of a gelling agent other than gellan gum could be stabilized according to the present invention, a pre-gel solution of gellan gum and a pre-gel solution of gelatin were prepared and stabilized. Because of the different texture profiles of the two gelling agents, the pre-gel solutions were prepared so that the pre-gel solutions would have similar texture profiles.

The "texture profile" of a gel determines how a gel will deform under an applied force and is obtained by subjecting the gel to an increasing force and measuring the resulting deformation. The textural parameters; hardness (the measure of the force required to rupture the gel); modulus, or firmness (the measure of how firm the gel appears when lightly squeezed); brittleness (the measure of how far the gel can be squeezed before it breaks); elasticity (the measure of how much the gel returns to its starting position after the first compression cycle), and cohesiveness (the measure of the degree of difficulty in breaking down the gel in the mouth) are then calculated from the resulting force and deformation parameters. Texture profile analysis of the following gelling agents reveals textural similarities at the following relative concentrations: gellan gum (0.5%); k-carrageenan (1.0%); agar (1.5%); and gelatin (4.0%). (See "Gellan Gum, Multi-functional Polysaccharide for Gelling

Texturizing"; KelcoGel Product Specification, Kelco 1994).

In accord with the texture profile analysis above, a first pre-gel solution was prepared by combining 1.2% gellan gum, 6.904% sucrose, and 91.896% water at ambient room temperature and heating the mixture to a temperature of about 185°F with stirring. A second pre-gel solution was prepared by combining 9.6% gelatin, 6.904% sucrose, and 83.496% water at ambient room temperature and heating the mixture to a temperature of about 185°F with stirring. Heating and stirring of both solutions were continued until the solutions became clear, thereby indicating that the gelling agents were solubilized.

A quantity of 18.830% of the first pre-gel solution (gellan gum) prepared above was combined with 81.170% of High Fmctose Com Symp 55. A quantity of 18.8% of the second pre-gel solution (gelatin) prepared above was combined with 81.2% of High Fmctose Co Symp 55. The first pre-gel solution (gellan gum) did not gel upon addition of High Fmctose Com Symp 55 while the second pre-gel solution (gelatin) did gel upon addition of High Fmctose Com Symp 55. Accordingly, the method of the present invention is directed at stabilizing aqueous non-shelf stable pre-gel solutions comprising gellan gums.

Throughout this application, various publications have been referenced. The disclosures in these publications are incoφorated herein by reference in order to more fully describe the state of the art.

The invention being thus described, it will be obvious that the same may be varied in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the invention and all such modifications are intended to be included within the scope of the following claims.

Claims

I claim

1. A shelf-stable pre-gel solution which comprises by weight of the total solution: (a) from about 0.1 % to about 1.5% of a gellan gum;

(b) from about 28.5% to about 39.9% of water; and

(c) from about 60% to about 80% of a water-soluble solids.

2. The shelf-stable pre-gel solution according to claim 1, wherein the gellan gum is a low acyl gellan gum.

3. The shelf-stable pre-gel solution accordmg to claim 1 , wherein the water-soluble solids is a carbohydrate selected from the group consisting of sugar sy ps, light com symp, invert com symp, dextrose, sucrose, fmctose, maltodextrins such as low dextrose equivalence maltodextrins, lactose, vegetable gums such as acacias, guar, karaya, and mixtures thereof.

4. The shelf-stable pre-gel solution according to claim 3, wherein the water-soluble solids is selected from the group consisting of sugar sy ps, light com symp, invert com symp, dextrose, sucrose, fmctose, and mixtures thereof.

5. The shelf-stable pre-gel solution according to claim 4, wherein the water-soluble solids is a high fmctose com symp.

6. The shelf-stable pre-gel solution according to claim 5, wherein the high fmctose com symp has a solids content of about 77%-81.1 % by weight, a moisture content of about 18.9%-23% by weight, and an undiluted pH of about 4.8.

7. The shelf-stable pre-gel solution according to claim 1 , wherein the gellan gum is present in an amount from about 0.1 % to about 1 % .

8. The shelf-stable pre-gel solution according to claim 1, wherein the water is present in an amount from about 30.5 % to about 37.9% .

9. The shelf- stable pre-gel solution according to claim 1. wherein the water-soluble solids is present in an amount from about 61 % to about 69% .

10. The shelf-stable pre-gel solution according to claim 1, wherein the solution further comprises a second gum selected from the group consisting of xanthan gum, carrageenan, pectin, alginate, carboxymethylcellulose, and mixtures thereof.

11. The shelf-stable pre-gel solution according to claim 10, wherein the second gum is present in an amount from about 0.02% to about 0.5%, by weight of the solution.

12. The shelf-stable pre-gel solution according to claim 1, wherein the solution further comprises a buffer.

13. The shelf-stable pre-gel solution according to claim 12, wherein the buffer is selected from the group consisting of sodium citrate, potassium citrate, sodium hexametaphosphate, sodium tripolyphosphate, and mixtures thereof.

14. The shelf-stable pre-gel solution according to claim 13, wherein the buffer is present in an amount from about 0.01 % to about 0.5%, by weight of the solution.

15. A method for stabilizing an aqueous non-shelf stable pre-gel solution, comprising by weight from about 0.1 % to about 1.5% of a gellan gum, which comprises the step of combining about 1 part of the aqueous non- shelf stable pre-gel solution with from about 5 to about 6 parts of a water- soluble solids.

16. The method according to claim 15, wherein the gellan gum is a low acyl gellan gum.

17. The method according to claim 15, wherein the water- soluble solids is a carbohydrate selected from the group consisting of sugar symps, light com symp, invert com symp, dextrose, sucrose, fmctose, maltodextrins such as low dextrose equivalence maltodextrins, lactose, vegetable gums such as acacias, guar, karaya, and mixtures thereof.

18. The method according to claim 17, wherein the water- soluble solids is a high fmctose co symp.

19. The method according to claim 18, wherein the high fmctose com symp has a solids content of about 77%-81.1 % by weight, a moisture content of about 18.9% -23% by weight, and an undiluted pH of about 4.8.

20. The method according to claim 15, wherein the non-shelf stable pre-gel aqueous solution further comprises a second gum selected from the group consisting of xanthan gum, carrageenan, pectin, alginate, carboxymethylcellulose, and mixtures thereof.

21. The method according to claim 15, wherein the non-shelf stable pre-gel aqueous solution further comprises a buffer selected from the group consisting of sodium citrate, potassium citrate, sodium hexametaphosphate, sodium tripolyphosphate, and mixtures thereof.

22. The method according to claim 15, wherein the step of combining the non-shelf stable pre-gel aqueous solution with the water-soluble solids is carried out at a temperature of at least about 80 °F.