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Description: Gellan gum is a kind of microbial extra cellular polysaccharide. As a multi-functional thickening, gelling and stabilizing agent, gellan gum has been broadly applied in the food, medicine(e.g. soft or hard capsule), cosmetic, chemical industry, etc. Gellan gum has two kinds: low acyl and high acyl.
Product Characteristics
| Characteristic | Advantage | Characteristic | Advantage |
|---|---|---|---|
| Weak gel | Suspends | Highly pseudoplastic | Pourable, pumpable, low viscosity |
| Flexible | Adapted to suit your process | Low use level | Form a gell with only 0.05% |
| Clarity | Improved product appearance | Thermostability | Suspension at high temperatures |
Storage
The products should be handled gently and kept from light, moisture and heat. Do not put it together with poison or contaminants. Tightly sealed, and put in a dry place.
Comparative Advantage
Low acyl gellan gum is a brittle gel, very sensitive to shear force, with clear taste. Compared with other food gels, gellan gum has obvious advantages, and it’s now gradually replacing agar and carrageenan in the food industry. Following picture shows the properties of gellan gum in comparison with other gels.
Specification of gellan gum
| Specification items | Units | Limits |
|---|---|---|
| Color | Off-white | |
| Odor | No Odor | |
| Appearance | Free-flowing Powder | |
| Gellan Gum | w/% | 85.0-108.0 |
| Loss on drying | w/% | ≤15.0 |
| PH | 5~8 | |
| Lead | mg/kg | ≤2 |
| Bacterium account | cfu/g | ≤10000 |
| E.Coli | mpn/100g | ≤30 |
| Salmonella | 0/25g | |
| Mold and yeast | cfu/g | ≤400 |
Field of application
| Food | beverage, sweets, jam, jelly, gels, synthetic food, pet food, sugar coating, frosting, dairy and baked products |
|---|---|
| Medicine | eye drops, soft or hard capsule, microcapsules |
| Cosmetics | skincare products, perfume |
| Daily Chemical | coating, tackiness agent, toothpaste, car balm, air freshener |
| Agriculture | fertilizer gels |
| Others | microorganism, plant culture medium, photosensitive film |
