High Acyl Gellan Gum(E418)
CAS:71010-52-1
Feed Culture:Soya protein or Pea protein
Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum
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:
100% pure High Acyl Gellan Gum
Packaging and storage:
Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum size)
Store in cool,dry conditions; shelf life of 24months
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
|
Features of Gellan Gum High Acyl:
1.Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages:2.Excellent acid stability or wide pH application range:
3.Can help to form elastic gels:
4.Help the blended beverage with a thicker mouth feel:
5.Good combination with modied starch to be used as thickener;
6.Good compatibility with other ingredients and hydrocollids.
Typical Procedure of Gellan Gum Application:
1. Make gellan gum dispersed in cool deionised water by stirring;2. Heat solution 1. to 80 Celcius Degree;
3. Add cations into solution 2.;
4. Cool down the solution 3. to certain temperatures, stabilizing / suspending fuctions avaiable.
Dispersion:
To disperse the product without lumps: Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion.Dissolution/Hydratioin:
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℃ for 20-30min with sequestrants(Sequestrants such as sodium citrate may be required for hydration in hard water).Typical Applications:
High Acyl Gellan Gum provides fluid gelation, suspension or stabilisation to food and beverage (including dairy products) products.Some Specific Applications:
1. Acid fruit juice;
2. Fruit Pulps Suspending Beverage;
3. Dairy Drinks such as netural milk, youghurd, cereal milk, soybean milk, fruits pulps suspending milk beverages;
4. Roughage Drinks;
5. Vegetable protein beverage.
