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Gellan Gum
- Specifications: High Acyl / Low Acyl Gellan Gum
- Applications: Meat, Drinks, Flour Products, Jelly/Ice Cream, Baked Goods
- Gellan gum E418 CAS No.: 71010-52-1
- Gellan gum Manufacturer: FOODPHARM CO., LTD
- Gellan Gum with high acyl / low acyl: 25Kg/Drum or based on the request
- Gellan gum HS Code: 3506990000
- Product Details
FOODPHARM is a professional Gellan Gum supplier, factory and manufacturer since 1995. If you plan to buy Gellan Gum powder, or to cooperate with China Gellan Gum manufacturers, factory directly, please feel free to contact us. We always put quality at the first place and offer the best price, As a leading China Gellan Gum manufacturers, we look forward to cooperating with you.
Please feel free to contact us for more detailed information on Gellan Gum.
Gellan Gum Manufacturer
Gellan gum (E418),Gellan Gum has many peculiar advantages:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
Gellan gum is widely used in foods and various other fields.
(1)Typical foods prepared using gellan gum: Gelled desserts, jam, jelly, pudding, confectionery, sugarcoating of confectionery, frost of cake,
filling of cake or bread, and other foods, cakes, and pet foods.
(2) Other applications:
Microbiological media, capsules, perfumes, etc.
Structure of two types of gellan gum
The molecular structure of gellan gum is a straight chain based on repeating glucose, rhamnose and glucuronic acid units. In its native, or high acyl form,
two acyl substituents --- acetate and glycerate are present. Both substituents are located on the same glucose residue and, on average,
there is one glycerate per repeat and one acetate per every two repeats. The high acyl form produces soft, elastic, non-brittle gels,
whereas the low acyl form produces firm, non-elastic, brittle gels.
Comparison of Physical Properties of High Acyl and Low Acyl Gellan Gum
|
|
High Acyl Gellan Gum |
Low Acyl Gellan Gum |
|
Molecular Weight |
1~2×106 Daltons |
2~3×105 Daltons |
|
Solubility |
Hot water above 70ºC |
with sequestrants |
|
Sensitivity to cations |
Relatively insensitive to ions |
cations suchas calcium ions |
|
Gelling conditions |
Just Cooling ( do not need cations ) |
Cations, acids or soluble solids |
|
Set temperature |
70~80ºC (158~176ºF) |
30~50ºC (86~122ºF) |
|
Thermoreversibility |
Thermo-reversible |
Heat stable if using divalent |
|
Gel texture |
Soft and elastic gels |
Hard and brittle gels |
Specification:(Gellan Gum withLow acyl)
|
Items |
Specifications |
|
Characteristic |
Off-white, odorless, Free flowing powder |
|
Content |
85~108% |
|
Solubility |
Soluble in water to form viscous solution |
|
Calcium ion test |
Pass |
|
Sodium ion test |
Pass |
|
Suspending test |
Pass |
|
Particle size |
≥95% Pass 60 mesh |
|
Loss on drying |
≤15.0% |
|
Ash |
≤15.0% |
|
pH value |
5.5~7.5 |
|
Residue of ethanol |
≤750mg/kg |
|
Transmittance |
≥76% |
|
Gel strength (0.5% solution ) |
≥900g/cm2 |
|
Total Nitrogen |
≤3% |
|
Lead |
≤2mg/kg |
|
Mercury |
≤1mg/kg |
|
Arsenic |
≤2mg/kg |
|
Cadmium |
≤1mg/kg |
|
Total bacterial |
≤10,000cfu/g |
|
Yeast & Mold |
≤400cfu/g |
|
E. Coli |
≤30MPN/100g |
|
Salmonella |
Negative |
Specification:(Gellan Gum withHigh Acyl)
|
Items |
Specifications |
|
Characteristic |
Off-white, odorless, Free flowing powder |
|
Content |
85~108% |
|
Solubility |
Soluble in water to form viscous solution |
|
Calcium ion test |
Pass |
|
Particle size |
≥95% Pass 60 mesh |
|
Loss on drying |
≤15.0% |
|
Ash |
≤15.0% |
|
pH value |
5.5~7.5 |
|
Residue of ethanol |
≤750mg/kg |
|
Gel strength (1.0% solution ) |
450g~650g/cm2 |
|
Total Nitrogen |
≤3% |
|
Lead |
≤2mg/kg |
|
Mercury |
≤1mg/kg |
|
Arsenic |
≤2mg/kg |
|
Cadmium |
≤1mg/kg |
|
Total bacterial |
≤10,000cfu/g |
|
Yeast & Mold |
≤400cfu/g |
|
E. Coli |
≤30MPN/100g |
|
Salmonella |
Negative |
If you have any inquiry on Gellan Gum, please feel free to contact us.
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