🌿 Low 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 | White 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 Prep, Technical Use |
⚙️ Function & Benefits
✔ Gelling agent & heat stabilizer for fruit preps
✔ Clear suspending agent in beverages (e.g., chia, aloe vera)
✔ Excellent stabilizer for soy drinks
✔ Ideal for plant tissue culture media
✔ Broad compatibility with other hydrocolloids
✔ Low dosage required (as low as 0.01%)
🧪 Typical Specifications
| Items | Index |
|---|---|
| Gellan Gum Content (%) | 85.0 – 108.0 |
| Loss on Drying (%) | ≤15.0 |
| Lead (mg/kg) | ≤1.0 |
| Particle Size (60 Mesh) | ≥95% |
| Transparency (%) | ≥85 |
| Gel Strength (g/cm²) | ≥1100 |
| Ash (%) | ≤15 |
| pH (1% Solution) | 4.5 – 7.0 |
| Bacteria Count (CFU/g) | ≤10,000 |
| Coliforms (MPN/100g) | ≤30 |
| Yeast & Mould (CFU/g) | ≤400 |
| Salmonella | Not Detected |
🌟 Key Features
🔹 High gel strength: Up to 1300 g/cm²
🔹 Exceptional clarity: Transparency up to 95%
🔹 Heat irreversible & stable
🔹 Excellent acid resistance
🔹 Improves taste release
🔹 Fluid gel suspension system
🔹 Excellent with metal ions (after hydration)
🔹 Moisture retention properties
🧑🔬 Preparation & Application Steps
💧 Dispersion
- Premix with other dry ingredients (except salts)
- Add to cool deionized water under efficient stirring
🔥 Dissolution
- Heat to 85–90°C for 20–30 min or boil for 5–10 min
- Use sequestrants (e.g., sodium citrate) for hard water
🧊 Gel Formation
- Cool solution post salt addition
- Typical gel setting temperature: ~25°C (in DI water)
- Add cations (K+, Na+, Ca²+, Mg²+) only after dissolution
🧃 Application Guide & Dosage
| Industry | Product Type | Dosage |
|---|---|---|
| Beverages | Aloe Vera, Pulpy Fruit, Coconut, etc. | 0.012% – 0.05% |
| Jelly | Clear or Soft Jellies | 0.06% – 0.5% |
| Fruit Jam | Thick Spreads | ~0.2% |
| Confectionery | Soft Candies, Gummy | 0.05% – 0.8% |
| Solid Air Fresheners | Fragrance Gels | 0.8% – 1.5% |
| Dessert Fillings | Pie & Pastry Fillings | 0.8% – 1.0% |
| Jelly Drink | Spoonable or Drinkable Jelly | 0.25% – 0.4% |
| Plant Tissue Culture | Agar Replacement | 1/5th of agar level |
🧴 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
- 🇨🇦 Canada: Canadian Food & Drug G.2, Table IV
- 🌍 Global: JECFA Standard
🧠 Technical Insights
⚠️ Colloid solubility is sensitive to metal ions. Soluble salts aid in gel formation but must be added after full dissolution of gellan gum.
Optimum solubility temperature: above 80°C
Best practices:
- Stir in cool deionized water
- Heat to 85–90°C
- Add salts/cations
- Cool down to desired gelling/suspension temperature
📌 Ideal for:
✔️ Transparent Suspension Drinks
✔️ Jelly-based Products
✔️ Fruit Preparations & Jam
✔️ Plant Tissue Culture Media
✔️ Air Fresheners
✔️ Cosmetic Formulations
Standard Operating Procedure (SOP)-Low Acyl Gellan Gum Suspension Test
Objective:
To prepare and evaluate the suspension properties of low acyl gellan gum using a defined formulation.
Materials:
- Sodium Hexametaphosphate (Polyphosphate): 0.108 g
- Sodium Citrate: 0.102 g (plus 1.2 g post-heating addition)
- Calcium Carbonate: 0.24 g
- Potassium Sorbate: 0.18 g
- Low Acyl Gellan Gum: 0.09 g
- Deionized Water: 600 g
- Treated fruit particles: 12 g per bottle
- Beaker, stirring rod, heating apparatus, water bath, transparent plastic bottles
Procedure:
- Accurately weigh all ingredients except the 1.2 g sodium citrate added after heating.
- Add the weighed ingredients into 600 g of deionized water.
- Heat the mixture with continuous stirring until it reaches a boil.
- Maintain boiling for 3 to 5 minutes to ensure the gellan gum is fully dissolved.
- Cool the solution to 50–60°C.
- Add 1.2 g of sodium citrate and stir until completely dissolved; the solution should appear clear and transparent.
- Continue cooling the solution to below room temperature.
- Transfer the cooled solution into transparent plastic bottles, each pre-filled with 12 g of treated fruit particles.
- During storage, gently shake or invert the bottles occasionally to assist suspension of the fruit particles,avoid vigorous shaking to prevent air bubble formation.
- After standing for 2 to 12 hours, the fruit particles should be fully suspended.
🔗 Originally published at:
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