Golden supplier whole price gellan gum powder manufacturer
Product Description
2. be exported to more than 50 countries.
3. On time service
4. high degree of credit 5 Adjustable gel elasticity and rigidity; 6 Good combinability. Introduction
Gellan gum is the extra-cellular polysaccharide produced by the gram-negative bacteria-pseudomonas elodea that is separated from water lily,and is one of the microbia polysaccharides full of the development prospect in teh recen years. Application As the emulsifier,suspension agent,thickener,stabilizer,gelling agent,tissue culture medium,film former and lubricant,gellan gum has been widely applied in over 20 fileds,such as food,cosmetics,detergent,ceramics,petroleum exploration and coating for chemical industry,it is considered as the most advanced food additive in the world. Properties Gellan gum forms gums in presence of anions and is reactive at low concentrations (0.5 to 5 g/Kg).
The resulting gels have low solid contents, are quite transparent, relatively stable to heat and to a wide range of pH (3 to 10). How to use Gellan gum is soluble at around 70° C. Stir well for ten minutes to obtain a good dispersion. Food regulations Gellan gum is a permitted food additive in EU assigned number E418. Use of this product is not recommended for babies and young infants. Specificaiton Characteristic and specification of Low Acyl Gellan Gum
Characteristic | Efficacy |
1 Very Low dosage, form gel at 0.05-0.25% concentration | Gellan gum is a very effective gelling agent |
2 Excellent thermal stability and acid stability | 1.Little effect to gel strength after heat sterilization 2.Its powder form allows longer term of use and long-term stability even under acid condition. |
3 Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels | Can be made into thermal reversible and thermal un-reversible gels |
4 Retains excellent flavor releasing ability | Improve product quality |
5 Good combination with other hydrocolloids | Adjustable gel elasticity and rigidity |
6 Good compatibility with other ingredients | Can be widely used in many formulations |
7 Can form gel between pH 3.5~7.0 | Can form high quality gels and have good gel strength in acid to neutral food formulations. |
8 Anti-aging function | Prevent aging and viscosity raising of starch |
9.Not easy lead to enzymolysis | Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media. |
Items | Specifications | Results |
Particle Size | 99% pass 28 mush | Complies |
Particle Size | 97% Pass 42 mush | Complies |
Loss on Drying | Not more than 14% | 4.5% |
Powder Color | Not less than 60% | 62% |
Density | Not more than 60.0cc/25g | 57.0cc/25g |
pH Value | 6.0 ~ 8.0 | 7.14 |
Gel Strength | 300 ~500g/cm2 | 410g/cm2 |
Ethanol | Not more than 750ppm | 50ppm |
Total Bacterial | Not more than10000cfu/g | Complies |
Yeast | Not more than 400cfu/g | 200cfu/g |
Mould | Not more than 400cfu/g | 200cfu/g |
E. Coli | Negative | Complies |
Ash | Not more than 12% | 5.74% |
Heavy Metals | Not more than 20.0ppm | 9.0ppm |
Lead | Not more than 2.0ppm | 1.0ppm |
Arsenic | Not more than 2.0ppm | 1.0ppm |
Salmonella | Negative | Complies |
| Difference Between HIGH and LOW Acyl GELLAN GUM | ||
| ‘-A brief introduction | ||
| Comparison of Low And High Acyl Gellan Gum | ||
| HIGH ACYL GELLAN GUM | LOW ACYL GELLAN GUM | |
| Molecular Weight | 1~2x106D | 2~5x105D |
| Solubility | Quick above 85°C | Quick above 85°C |
| Gelling Condition | Cooling, Ions | Cooling,Cation,pH |
| Gelling Temperature | 70-80°C;(Suspension:below30°C) | 35-50°C;(Suspension:below26.5°C) |
| Gel Strength | Relatively Weak | Strong |
| Gel Forms | Elastic Gels | Brittle Gels |
| Viscossity of Solution | High Viscossity | Low Viscossity |
| Sensity to Cations | Relatively Low | High, Specialy for divalent cation |
| Transparancy of Solution | Low Transparancy;Slightly Cloudy | High Transparency; Pure and Clear |
| Features of Gellan Gum | ||
| 1. Heat Stable; 2. Acid stable; 3.Good clarity; 4.High melting temperature Fast setting; 5.Outstanding flavor release; 6.Easy to combine with other hydrocolloids. | ||
| Dissolution of Gellan Gum | ||
| The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress(stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-10min or at around 85-90°C for 20-30min with sequestrants. | ||
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