Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.本發明係關於提供飲料之增強膠體安定性之低鈣靈敏性(鈣安定性)之高醯基結冷膠。與其他高醯基結冷膠之膠體安定性比較，該低鈣靈敏性之高醯基結冷膠具有更優異之懸浮性能。該低鈣靈敏性之高醯基結冷膠之製法為在巴斯德殺菌法(pasteurization)之前，調整結冷膠醱酵肉湯(聚合物溶液)之pH，並與習知pH及保持時間比較，降低該巴斯德氏殺菌法之保持時間。
