High/Low Acyl Gellan Gum Food Grade

Model NO.
High/Low Acyl Gellan Gum Food Grade
HS Code
3913900090
We believe in: Innovation is our soul and spirit. High-quality is our life. Consumer need to have is our God for High/Low Acyl Gellan Gum Food Grade, The product will supply to all over the world, such as: Rio de Janeiro, Cairo, Austria, Now, we professionally supplies customers with our main products And our business is not only the "buy" and "sell", but also focus on more. We target to be your loyal supplier and long-term cooperator in China. Now, We hope to be the friends with you.
Nutricorn Co., Limited Diamond / Audited Supplier

Quick Details

CAS No.:

71010-52-1

Place of Origin:

China (Mainland)

Type:

Flavoring Agents, Thickeners

Brand Name:

NUTRICORN

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