E418 Gellan Gum Powder Food Thickening Agent

• Customization: Available
• CAS No.: 71010-52-1
• Formula: C33h47no13
• 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.

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.

 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/cm^2	≥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.