Food Stabilizers and Coagulators Gellan Gum Low Acyl/ High Acyl CAS: 71010-52-1
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Product Details
| Customization: | Available |
|---|---|
| CAS No.: | 71010-52-1 |
| Formula: | C33h47no13 |
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Basic Info.
- Model NO.
- food additives
- EINECS
- 275-117-5
- Certification
- BRC, ISO, FDA, HACCP
- Packaging Material
- Plastic
- Storage Method
- Normal
- Shelf Life
- >12 Months
- Main Active Ingredient
- Guar Gum
- Application
- Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
- Payment
- 50% Tt in Advance, 50% Tt Against Copy Bl
- Sample
- Available
- Grade
- Food Grade
- Appearance
- White Powder
- Stability
- Keep Away From Oxides and Moisture.
- Transport Package
- Drum
- Specification
- 25kg/drum
- Trademark
- /
- Origin
- China
- HS Code
- 350699000
- Production Capacity
- 1000 Tons/Year
Product Description
Gellan gum is a natural polysaccharide produced by the bacterium Sphingomonas elodea. It is widely used in the food industry as a gelling agent, stabilizer, and thickener. Gellan gum forms a gel in the presence of divalent cations, such as calcium. And it is known for its ability to create gels with a range of textures, from firm and brittle to soft and elastic.
Gellan gum e418 is employed in various food products, including desserts, dairy alternatives, sauces, and confectionery items, as well as in some non-food applications like pharmaceuticals and cosmetics.
Gellan gum e418 is employed in various food products, including desserts, dairy alternatives, sauces, and confectionery items, as well as in some non-food applications like pharmaceuticals and cosmetics.
Low Acyl Gellan Gum and High Acyl Gellan Gum
The main difference between them is that low acyl gellan gum can form a transparent and hard gel,
and high acyl gellan gum can form a soft and elastic gel.
and high acyl gellan gum can form a soft and elastic gel.
Gellan gum is a polysaccharide produced by the bacterium Sphingomonas elodea. It is a water-soluble, high molecular weight carbohydrate that can form highly viscous, gel-like solutions when dissolved in water.
Gellan gum is commonly used as an additive in food and beverages, as it provides unique textural properties without altering the taste or color of the product. It is often used as a thickener, stabilizer, or gelling agent in products such as desserts, jams and jellies, dairy products, and beverages.
Unlike other gelling agents such as agar or carrageenan, gellan gum can create a variety of textures, including soft, elastic gels, firm gels, or fluid gels depending on the concentration and processing methods. It can also withstand high temperatures, making it suitable for use in heat-processed foods.
In addition to its use in the food industry, gellan gum has applications in other industries such as pharmaceuticals and cosmetics. It is often used as a suspending agent or emulsifier due to its ability to stabilize liquid formulations. Gellan gum is generally considered safe for consumption and is approved for use in many countries.
| Product name |
Gellan Gum | Style | TW-J300 | Analysis date | 2020.03.08 | |
| Batch no |
M200302 | Analyst |
Checker |
|||
| MFG date | 2020.03.02 | Testing standard |
GB 25535-2010 |
|||
| Specification items | Units | Limits | Results | |||
| Sense | ||||||
| Color | / | Off-white | Qualified | |||
| Odor | / | No Odor | Qualified | |||
Appearance |
/ | Free-flowing Powder | Qualified |
|||
| Purity | ||||||
| Gellan Gum | w/% | 85.0-108.0 | 97.8 | |||
| Loss on diying | w/% | ≤15.0 | 9.30 | |||
| PH | / | 5~8 | 5.90 | |||
| Others | ||||||
| 60Mesh Fine Powder | % | ≥92 | 99.0 | |||
| Transparency | % | ≥78 | 82.2 | |||
| Gel strength | g/cm2 | ≥850 | 1340 | |||
| Bacterium account | cfu/g | ≤10000 | 2300 | |||
| Coliform | mpn/l00g | ≤30 | Qualified | |||
| Mold and yeast | cfu/g | ≤400 | Qualified | |||
| Salmonella ( Formal testing) | / | 0/25g | Qualified | |||
| Lead( Formal testing) | mg/kg |
≤2 | Qualified | |||
Gelling Agent: Gellan gum is widely used as a gelling agent in the food industry to create stable gels in products such as desserts, fruit preparations, and confectionery items.
Stabilizer: It serves as a stabilizer in a range of food products, preventing ingredient separation and maintaining product consistency.
Thickener: Gellan gum powder is employed as a thickening agent in sauces, dressings, and dairy alternatives to achieve the desired viscosity.
Beverages:
Suspension Agent: Gellan gum is used to suspend particles in beverages, preventing settling and improving the overall appearance and mouthfeel of the product.
Dairy Alternatives:
Gellan gum e418 is often used in plant-based dairy alternatives such as almond milk, soy milk, and coconut milk to provide a stable and consistent texture.
Confectionery:
Gel Formation: Gellan gum is utilized in the production of gelled candies, fruit jellies, and other confectionery items to create a firm and elastic gel structure.
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