🌿 High Acyl Gellan Gum (E418)
CAS No.: 71010-52-1
Other Names: Pseudomonas Elodea Gum, Gelrite, Phytagel, Gellan Gum,E418,Goma Gellan,Gélane
📥 Downloads
- ✅ COA (Certificate of Analysis) – PDF
- ✅ TDS (Technical Data Sheet) – PDF
- ✅ MSDS (Material Safety Data Sheet) – PDF
📦 Product Overview
| Attribute | Details |
|---|---|
| Appearance | Light-yellow Powder |
| Origin | Fermented by Sphingomonas elodea |
| Feed Culture | Soya Protein or Pea Protein |
| Group | Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer, Thickener |
| Applications | Confectionery, Dairy, Flavor & Fragrance, Food, Fruit Preparation, Technical |
⚙️ Function & Benefits
✔ Gelling agent & heat stabilizer for fruit preparations
✔ Stabilizer and thickener in soy drinks
✔ Ideal for both dairy and non-dairy beverages
✔ Excellent acid stability across a wide pH range
✔ Forms elastic gels and enhances mouthfeel
✔ Compatible with modified starch and other hydrocolloids
✔ Maintains stability and suspension in plant-based milks (e.g., oat, almond)
🧪 Typical Specifications
| Items | Index |
|---|---|
| Gellan Gum Content (%) | 85.0 – 108.0 |
| Loss on Drying (%) | ≤15.0 |
| Lead (mg/kg) | ≤1.0 |
| Particle Size (80 Mesh) | ≥98% |
| pH (0.5% Solution) | 4.0 – 7.0 |
| Ash (%) | ≤10 |
| Aerobic Bacterial Count (CFU/g) | ≤10,000 |
| Coliforms (MPN/100g) | ≤30 |
| Yeast & Mould (CFU/g) | ≤400 |
| Salmonella | Not Detected |
🌟 Key Features
🔹 Effective at low dosages for fluid gels in beverages
🔹 Excellent acid stability with a broad pH application range
🔹 Forms elastic gels, enhancing texture
🔹 Improves mouthfeel in blended beverages
🔹 Combines well with modified starch as a thickener
🔹 Compatible with various ingredients and hydrocolloids
🔹 Stabilizes ingredients in dairy-alternative milks
🧑🔬 Preparation & Application Steps
💧 Dispersion
- Premix with other dry ingredients
- Add to cool deionized water under efficient stirring
🔥 Dissolution
- Heat to above 80°C
- Add cations to the solution
- Cool down to desired temperature for stabilizing/suspending functions
🧃 Application Guide & Dosage
| Industry | Product Type | Dosage |
|---|---|---|
| Acid Fruit Juice | Beverages | 0.025% – 0.035% |
| Fruit Pulps Suspending Beverage | Beverages | 0.025% – 0.035% |
| Dairy Drinks | Neutral Milk, Yogurt, Cereal Milk | 0.025% – 0.035% |
| Soybean Milk | Plant-Based Beverage | 0.025% – 0.035% |
| Roughage Drinks | Fiber-Enriched Beverages | 0.025% – 0.035% |
| Vegetable Protein Beverage | Plant-Based Beverage | 0.025% – 0.035% |
| Dairy-Alternative Milks | Oat Milk, Almond Milk | 0.025% – 0.035% |
🧴 Packaging & Storage
- 📦 Net Weight: 25 kg / drum
- 🧊 Gross Weight: 27.5 kg
- 📏 Drum Size: Ø39 cm × H50 cm
- ❄️ Storage: Cool, dry environment
- ⏳ Shelf Life: 24 months
📜 Regulatory Compliance
Complies with:
- 🇨🇳 China: GB 25535-2010
- 🇺🇸 USA: 21 CFR § 172.665 (FDA FCC)
- 🇪🇺 EU: EC Directive 1829/2003, Regulation 2021/1165
- 🇨🇦 Canada: Canadian Food & Drug G.2, Table IV
- 🌍 Global: JECFA Standard
🧠 Technical Insights
⚠️ Colloid solubility is not highly sensitive to metal ions (K⁺, Na⁺, Ca²⁺, Mg²⁺). Soluble salts are necessary for suspension effect and stability.
Optimum solubility temperature: above 80°C
pH range: 3.4 – 7.5
Best practices:
- Stir in cool deionized water
- Heat to 80°C
- Add salts/cations
- Cool down to desired stabilizing/suspending temperature
📌 Ideal for:
✔️ Acidic Fruit Juices
✔️ Fruit Pulps Suspending Beverages
✔️ Dairy Drinks (Neutral Milk, Yogurt, Cereal Milk)
✔️ Soybean Milk
✔️ Roughage Drinks
✔️ Vegetable Protein Beverages
✔️ Dairy-Alternative Milks (Oat Milk, Almond Milk)
Standard Operating Procedure (SOP)-High Acyl Gellan Gum Suspension Test
1.1 NaCl Suspension Test
Objective:
To prepare and evaluate the suspension properties of high acyl gellan gum in the presence of NaCl.
Materials:
- High Acyl Gellan Gum: 0.135 g
- Desalted Water: 600 g
- 20% NaCl Solution: 900 μL
- Pre-cooked fruit particles (appropriate amount per bottle)
- Beaker, glass rod, high-speed homogenizer, electric furnace, water bath, bottles
Procedure:
- Weigh 0.135 g of high acyl gellan gum accurately.
- Add the gellan gum to a beaker containing 600 g of desalted water.
- Add 900 μL of 20% NaCl solution.
- Stir thoroughly with a glass rod until uniformly mixed.
- Let the mixture stand for approximately 10 minutes to hydrate and swell the colloid fully.
- Homogenize the mixture using a high-speed homogenizer to ensure even dispersion.
- Heat the mixture on an electric furnace until it boils; maintain a gentle boil for 3 to 5 minutes.
- Transfer the mixture into a water bath and cool it to room temperature (25°C).
- Fill the cooled suspension into bottles pre-filled with a suitable amount of pre-cooked fruit particles.
- Observe and record the suspension characteristics.
1.2 CaCl₂ Suspension Test
Objective:
To prepare and evaluate the suspension properties of high acyl gellan gum in the presence of CaCl₂.
Materials:
- High Acyl Gellan Gum: 0.135 g
- Desalted Water: 600 g
- 5% CaCl₂ Solution: 900 μL
- Pre-cooked fruit particles (appropriate amount per bottle)
- Beaker, glass rod, high-speed homogenizer, electric furnace, water bath, bottles
Procedure:
- Weigh 0.135 g of high acyl gellan gum accurately.
- Add the gellan gum to a beaker containing 600 g of desalted water.
- Stir evenly with a glass rod until dissolved.
- Let the mixture stand for approximately 10 minutes to allow full swelling of the colloid.
- Homogenize using a high-speed homogenizer.
- Heat the mixture on an electric furnace until it boils; maintain a gentle boil for 3 to 5 minutes.
- Add 900 μL of 5% CaCl₂ solution and stir thoroughly to mix.
- Cool the mixture in a water bath to room temperature (25°C).
- Fill the cooled suspension into bottles pre-filled with an appropriate amount of pre-cooked fruit particles.
- Observe and record the suspension characteristics.
🔗 Originally published at:
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