Food Thickeners High / Low Acyl Gellan Gum

• Customization: Available
• CAS No.: 71010-52-1
• Formula: N/a
• Model NO.: Gellan Gum
• EINECS: 275-117-5
• Certification: ISO
• Packaging Material: Drum
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Gellan Gum
• Application: Jelly/Ice Cream
• Grade: Food Grade
• MOQ: 1000kg
• Keywords: Gellan Gum
• Transport Package: Drum
• Specification: 25KG/DRUM
• Trademark: Focus
• Origin: China
• HS Code: 3913900090
• Production Capacity: 500mt/Month

Product Description

Gellan gum, having a good water retention and elasticity. It can endow food with pleasant texture and tastes, it exhibits good flavor release characteristics. High acyl gellan gum can usually be used in combination with other food colloids which can obtain the best sensory, texture, and stability. Although gel-type food glues such as carrageenan and agar have similar gel characteristics to gellan gum, high-acyl gellan gum has advantages in flavor release, acid stability, thermal reversibility, anti-aging, and application dosage.

 

Application

Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods.
Used in very small doses, it acts as an anti-settling agent in liquids, while adding only a very light viscosity. It may well allow, for example, the uniform distribution of cocoa in chocolate milks or strengthening agents like calcium or fiber in all kinds of beverages. At present Gellan gum has gradually replace agar agar and carrageenan use.
It can be used into the pet food, candy, dairy products, jam, flour product.

Low acyl

Items	Specification	Results
Appearance	Off-white powder	complies
Content	85~108%	91%
Loss on drying	≤15%	6.9%
Lead	≤2ppm	<1ppm
Particle size	≥95% pass 60 mesh	99.6%
Transparency	≥85%	89.5%
Gel strength	≥900g/cm2	1021g/cm2
Ash	≤15%	8.7%
PH 0.5% solution	5.0~7.0	6.0
Total bacterial	≤10000cfu/g	800cfu/g
Coliform group	≤30MPN/100g	<30MPN/100g
Salmonella	negative/25g	complies
Yeast & mold	≤400cfu/g	<10cfu/g

High acyl