High Acyl Gellan Gum
CAS:71010-52-1
Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener
Application: Confectionery, Dairy, Flavor + Fragrance, Food, Fruit Preparation, Technical
Origin: Water-soluble Polysaccharide which is produced by the aerobic fermentation of the microorganism Sphingomonas elodea.
Function: Gelling agent and heat stabilizer in fruit preparations, stabilizer in soy drinks and many more.
Qualities:
High Acyl Gellan Gum
Packaging and storage:
Normally 25 kg net drums
Store in cool,dry conditions; shelf life of 24months
(E418)High Acyl Gellan Gum is Light-Yellow Powder.
The solution made by high acyl gellan gum is not so clear and with lower transparency.
The gel strength of high acyl gellan gum is weak.
The gels formed by high acyl gellan gum are elastic and with low transparency.
The visocsity of high acyl gellan gum is higher than low acyl gellan gum so high acyl gellan gum can be as perfect thickening agent.
The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
Gellan Gum is soluble in cool water but need to heat up to 85C-90C for throughly dissolved.
Compared with other colloids, Gellan Gum has many peculiar advantages:
1.Low dosage;
2.Excellent thermal and acid stability;
3.Better taste-releasing ability;
4.High transparency;
5.Adjustable gel elasticity and rigidity;
6.Good compatibility with other ingredients.
Item
|
Specification
|
High Acyl Gellan Gum
|
Yellowish powder
|
Particle Size(%)
|
80mesh≥98
|
Loss on Drying /(%)
|
≤14
|
pH(0.5%Solution)
|
4.0-7.0
|
Ash(%)
|
≤10
|
Lead(Pb)/(mg/kg)
|
≤2.0
|
Isopropyl Alcohol/(mg/kg)
|
≤750
|
Suspension Test
|
Pass
|
Aerobic Bacterial Count(CFU/g)
|
≤10000
|
Coliforms (MPN/100g)
|
≤30
|
Yeast and Mold (CFU/g)
|
≤400
|
Salmonella
|
Not Detected
|
