Low 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:
Low Acyl Gellan Gum
Packaging and storage:
Normally 25 kg net drums
Store in cool,dry conditions; shelf life of 24months
(E418)Low Acyl Gellan Gum is white powder.
1.The solution made by low acyl gellan gum is clear and with high transparency.
2.The gel strength of low acyl gellan gum is higher.
3.The gels formed by low acyl gellan gum are brittle and with high transparency.
4.Low Acyl Gellan Gum is perfect gelling agent and suspending agent.
5.The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
6.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.
| Items | Index |
| Low Acyl Gellan Gum | White powder |
| Gellan Gum content(%) | 85.0—108.0 |
| Loss on drying(%) | ≤15.0 |
| Lead(mg/kg) | ≤2.0 |
| Particle size(%) | 60 Mesh ≥95 |
| Transparency(%) | ≥85 |
| Gel strength(g/c㎡) | ≥1000 |
| Ash(%) | ≤15 |
| PH(1% Solution) | 4.5—7.0 |
| Bacterium account(CFU/g) | ≤10000 |
| Coliforms(MPN/100g) | ≤30 |
| Yeast and mould(CFU/g) | ≤400 |
| Salmonella | Not Detected |
