High Quality High Acyl Low Acyl Gellan Gum Food Grade

Model NO.: FUfeng high acyl/ low acyl Gellan GUM Appearance: Powder 25kg: 25kg Food Grade: Food Grade Trademark: NC Origin: China Classification: food additives Color: White High Acyl: High Acyl Low Acyl: Low Acyl Specification: SGS
Quick Details

CAS No.:	71010-52-1	Place of Origin:	China (Mainland)	Type:	Flavoring Agents, Thickeners
Brand Name:	FUFENG	Model Number:	High acyl	Desination:	Gellan gum
Source:	Fermentation Gellan gum	Grade:	Low acyl/High acyl Gellan gum	Package:	25kg per drum with double pp bag inner
Cas No.:	71010-52-1 Gellan gum	Purity:	85.0-108.0% Gellan gum	Appearance:	Appearance Gellan gum
Shelf life:	two years Gellan gum	Production Capacity:	10 Metric Ton/Month	DeliveryTime:	In stock Gellan gum

Packaging & Delivery

Packaging Details:	Gellan gum 25kg per drum with double pp bag inner
Delivery Detail:	5-7 days after receipt of payment

 
Gellan Gum
Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from 
Sphingomonas elodea (previously called Pseudomonas elodea), 
in a manner similar to xanthan. discovered in 1978,1988 Approved in Japan,1992 USA full approved.
Compared with other colloids, 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. 
 

Characteristic and efficacy of Gellan Gum
 

Characteristic	Efficacy
1. Very Low dosage, form gel at 0.05-0.25% concentration	Gellan gum is a very effective gelling agent
2. Excellent thermal stability and acid stability	1.Little effect to gel strength after heat sterilization 2.Its powder form allows longer term of use and long-term stability even under acid condition.
3.Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels	Can be made into thermal reversible and thermal un-reversible gels
4.Retains excellent flavor releasing ability	Improve product quality
5.Good combination with other hydrocolloids	Adjustable gel elasticity and rigidity
6.Good compatibility with other ingredients	Can be widely used in many formulations
7.Can form gel between pH 3.5~7.0	Can form high quality gels and have good gel strength in acid to neutral food formulations.
8.Anti-aging function	Prevent aging and viscosity raising of starch
9.Not easy lead to enzymolysis	Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media.

 

Representative Applications of Gellan Gum

Function	Application
Adhesiveness	Sugar frost, sugar coat
Paint filming ability	Succade, candy
Emulsibility	Salad cream
Film forming ability	Synthetic casing
Foam stabilizer	Beer
Gelling agent	Jelly, stuffing, dessert, fruit jam
Anti-graining agent	Frozen food, syrup
Stabilizer	Ice cream, salad cream

 
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.


omparison 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	Hot water above 80ºC or cold water with sequestrants
Sensitivity to cations	Relatively insensitive to ions	Very sensitive to ions, especially to divalent cations such as 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:(Low 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:(High 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

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Product Categories : Food Additive Monosodium