ПРАКТИЧНІ АСПЕКТИ ФУНКЦІОНАЛЬНОЇ КОМПЛЕМЕНТАРНОСТІ УРОНАТНИХ ПОЛІСАХАРИДІВ У ГІДРОГЕЛЕВИХ СИСТЕМАХ (GG/XG): ВІД КЕРОВАНОГО ІОНОТРОПНОГО ГЕЛЕУТВОРЕННЯ ДО ІНЖИНІРИНГУ ФУНКЦІОНАЛЬНИХ НАПОЇВ-ГЕЛІВ НОВОГО ПОКОЛІННЯ З КЕРОВАНОЮ МЕХАНІЧНО ІНДУКОВАНОЮ ТРАНСФ

Controlling the structural and mechanical properties of food dispersion systems through synergistic Controlling the structural and mechanical properties of food dispersions through interactions between anionic hydrocolloids is a promising direction in modern food chemistry and next-generation texture engineering. This study examines gellan gum (GG) and xanthan gum (XG) as uronate polysaccharides widely used in food technology. Particular attention is given to their structure-forming functions, which depend on molecular architecture and the accessibility of carboxyl groups for coordination with cations. The study aimed to establish the patterns of functional complementarity during calcium-induced ionotropic gelation in combined GG/XG systems and to substantiate their use in engineering gel beverages with controlled texture transformation. Milk-based model systems containing different XG, high-acyl gellan gum (HAGG), and low-acyl gellan gum (LAGG) ratios were investigated. Calcium-induced structuring was modelled using calcium lactate or pearl powder as a source of CaCO₃. In calcium lactate-containing systems, Ca²⁺ availability was regulated by adding sodium citrate. Based on established mechanisms of ion-coordination bridge formation between uronate polysaccharide carboxyl groups and Ca²⁺ ions, organoleptic evaluation indicated that LAGG formed a rigid three-dimensional structure, whereas HAGG and XG contributed to the formation and stabilisation of a more elastic gel through hydrogen bonding and weak intermolecular interactions. Hydrocolloid ratios were identified at which mechanical loading transformed the hydrogel into a “gel-in-liquid” dispersion. Replacing sucrose with sucralose reduced the Maillard reaction during sterilisation at 121 °C, which was mandatory for this experimental case study. Pearl powder provided gradual calcium release, eliminated the need for sodium citrate, and enhanced polymer-network stability. The proposed approach combines the functional complementarity of uronate polysaccharides with calcium-induced ionotropic structuring, enabling predictable texture transformation and providing a basis for developing next-generation interactive gel beverages.