Low Acyl Gellan Gum(E418)
CAS:71010-52-1
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,plant tissue culture media and many more.
Qualities:
100% pure Low 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
| tems | 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㎡) | ≥1100 |
| 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 |
