🌿 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
📘 Technical Notes on Working With Low-Acyl Gellan Gum
Low-acyl gellan has many formulation variables—ions, pH, hydration order, sugar level, and processing steps all matter.
If you need more background or practical reminders during development, you may find this set of notes useful:
👉 Gellan Gum: 90 Practical Questions from Daily Use
(short, clear answers based on real formulation work)
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.
🧪 Scientific Codes
| Code Type | Code / Number | Description |
|---|---|---|
| CAS Number | 71010-52-1 | Unique chemical identifier for gellan gum |
| E Number (EU Food Additive Code) | E418 | Approved food additive code in the European Union |
| INS Number (Codex / FAO) | 418 | International numbering system for food additives |
| EC Number | 275-117-5 | European Community chemical registration |
| FDA Regulation (U.S.) | 21 CFR 172.665 | Code of Federal Regulations section authorizing gellan gum as a food additive |
| JECFA (FAO/WHO) | JECFA No. 539 | Evaluation number by the Joint FAO/WHO Expert Committee on Food Additives |
📦 Trade & Customs Codes
| Code Type | Code / Number | Description |
|---|---|---|
| HS Code (Harmonized System) | 3913.90.90 (general) or 3913.90.00 (simplified) | Customs classification for "Natural polymers and modified natural polymers, in primary forms — Other" |
| China HS Code | 3913900090 | Used in export declarations from China |
| U.S. HTS Code | 3913.90.2050 | "Other natural polymers and modified natural polymers, in primary forms" |
| EU TARIC Code | 3913 90 00 90 | Same category within the EU's customs nomenclature |
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