Food & Feed Additives
【EINECS No.】275-117-5
【E No.】E418
【Specification】GB25533-2010, Food Grade, Low Acyl and High Acyl Gallen Gum
【Function】 Gellan gum is the extra-cellular polysaccharide produced by the Gram-negative bacteria-pseudomonas elodea that is separated from water lily, And is one of the microbia polysaccharides full of the development prospect in teh recen years.
【Supplier】Shenyang Viadd Chemical Co.,Ltd.
【Price Email】sales@viaddchem.com
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ABOUT GELLAN GUM
VIADD CHEMICAL company is one professional Gellan Gum supplier, distibutor and exporter from China, welcome get Gellan Gum price by email: sales@viaddchem.com
Gellan gum is a polysaccharide produced by fermentation of a pure culture of Sphingomonas elodea. The composition and structure of native gellan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Sphingomonas elodea on plants of Lily pad varieties.
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.
【Basic Information】
【Product Name】Gellan Gum
【CAS No.】71010-52-1
【EINECS No.】275-117-5
【E No.】E418
【Specification】GB25533-2010, Food Grade, Low Acyl and High Acyl Gallen Gum
【Main standard】Gellan Gum content(%)85.0—108.0, Particle size(%) 60 Mesh ≥95
【Molecular Formula】(C12H18O9)n
【Function】 Gellan gum is the extra-cellular polysaccharide produced by the Gram-negative bacteria-pseudomonas elodea that is separated from water lily, And is one of the microbia polysaccharides full of the development prospect in teh recen years.
【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.
【Commercial Information】
【Packing】25kg/bag/drum/requested
【Shelf Life】1 years
【Delivery】Within 15 days of order date
【Payment】T/T, D/P, L/C
【Origin】China
【Brand】VIADD
【Supplier】Shenyang Viadd Chemical Co.,Ltd.
【Price Email】sales@viaddchem.com
【Certificate】ISO,KOSHER,HALAL,GMP, MSDS, Material Data Sheet, Non GMO,Non Allergen
【Deliver Port】Tianjin/Qingdao
【Documents】Sales Contract, Commercial Invice, Packing List, Weight List, COA, , Cetificate of Origin, Healthey Certificate, FORM A, FORM E, Policy of Indusrance, B/L, Loading container photos, packing photos, shipping advice, etc
【Types of Gellan Gum】
The Gelaln gum has two types: low acyl and high acyl. VIADD chemical company supply both types.
【Low Acyl Gellan Gum】
1. Low acyl gellan gum products form firm, non-elastic, brittle gels, whereas high acyl gellan gum forms soft, very elastic, non-brittle gels. Varying the ratios of the two forms of gellan produces a wide variety of textures.
2.Low Acyl Gellan Gum is white powder. Size pass 60 mesh.
1).The solution made by low acyl gellan gum is clear and with high transparency.
2).The gel strength of low acyl gellan gum is higher.
3).The gels formed by low acyl gellan gum are brittle and with high transparency.
4).Low Acyl Gellan Gum is perfect gelling agent and suspending agent.
5).The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
6).Gellan Gum is soluble in cool water but need to heat up to 85C-90C for throughly dissolved.
3.Speficiation of Low Acyl Gellan Gum:
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Items |
Index |
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Appearance |
White powder |
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Gellan Gum content(%) |
85.0—108.0 |
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Loss on drying(%) |
≤15.0 |
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Lead(mg/kg) |
≤2.0 |
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Particle size(%) |
60 Mesh ≥95 |
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Transparency(%) |
≥85 |
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Gel strength(g/c㎡) |
≥800 |
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Ash(%) |
≤15 |
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PH(1% Solution) |
5.0—7.0 |
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Bacterium account(CFU/g) |
≤10000 |
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Coliforms(MPN/100g) |
≤30 |
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Yeast and mould(CFU/g) |
≤400 |
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Salmonella |
0/25g |
【Hgih Acyl Gellan Gum】
1. Appearance: High Acyl Gellan Gum is Dark Yellow Powder. Size pass 80 mesh.
2. Characteristics of High Ecyl Gellan Gum:
1).The solution made by high acyl gellan gum is not so clear and with lower transparency.
2).The gel strength of high acyl gellan gum is weak.
3).The gels formed by high acyl gellan gum are elastic and with low transparency.
4).The visocsity of high acyl gellan gum is higher than low acyl gellan gum so high acyl gellan gum can be as perfect thickening agent.
5).The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
6).Gellan Gum is soluble in cool water but need to heat up to 85C-90C for throughly dissolved.
3.Specification of High Ecyl Gellan Gum
|
Item |
Specification |
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Appearance |
Yellowish powder. |
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Particle Size(%) |
80mesh≥98 |
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Loss on Drying /(%) ≤ |
14 |
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pH(0.5%Solution) |
4.0-7.0 |
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Ash(%) ≤ |
10 |
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Lead(Pb)/(mg/kg) ≤ |
2.0 |
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Isopropyl Alcohol/(mg/kg)≤ |
750 |
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Suspension Test |
Pass |
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Aerobic Bacterial Count(CFU/g) ≤ |
10000 |
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Coliforms (MPN/100g) ≤ |
30 |
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Yeast and Mold (CFU/g) ≤ |
400 |
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Salmonella |
Not Detected |
【Product Characteristics】
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Characteristics |
Functions |
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1.High quality gel can be formed in very low concentration (approx 0.05%-0.25%). |
Gellan gum is a very good gelling agent. |
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2.Quite stable when heating or in low Ph circumstance. |
A. High Temperature Fertilization affect little on gel; B. Acid gel enjoys longer shelf life. |
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3.Potassium and Sodium Ions formed gel can be recovered; but magnesium and calcium salt formed gel cann’t. |
Can be produced to thermally reversible typ or thermally irreversible type gel. |
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4.Be compatible with outher gum such as starch, xanthan gum, locust bean gum, carrageenan and their mixtures. |
The structure can be changed from crisp type to flexible type easily. |
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5.Good compatibility with other ingredients. |
Can be widely used in various formula. |
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6.Gel can be easily formed between ph3.5-ph7.0. |
From acidic food to neutral food formula, good quality gel and gel strength can be achieved. |
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7.Anti-aging characteristic. |
Restrain the aging process and viscosity increasing in starch paste and other familiar products. |
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8.Hard to cause enzymolysis. |
Good flexibility for food processing industry cultivation of microbiological and plant tissue. |
【Comparative Advantages】
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.
【Applications in different fields】
Gellan Gum can be used mainly in FOOD INDUSTRY, PHARMA INDUSTRY AND COSMETIC INDUSTRY. VIADD CHEMICAL will supply different types gellan gum according to your application field.Below is the maily dosage and using method in different fields.
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Food |
beverage, sweets, jam, jelly, gels, synthetic food, pet food, sugar coating, frosting, dairy and baked products |
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Medicine |
eye drops, soft or hard capsule, microcapsules |
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Cosmetics |
skincare products, perfume |
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Daily Chemical |
coating, tackiness agent, toothpaste, car balm, air freshener |
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Agriculture |
fertilizer gels |
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Others |
microorganism, plant culture medium, photosensitive film |
Type: Gellan Gum TW-J100
Recommended dosage: 0.018%～0.02%
Features: Strong acid stability; Good stability;Mainly used as suspending and stabilizing agent.
Type: Gellan Gum TW-J300
Recommended dosage: 0.02%～0.25%
Features:
1) Low viscosity, good taste, small dosage
2) No water separation, no cream, no flocculation, no precipitation etc.
3) Taste smooth and rich
4) High transparent suspended
5) Mainly used in gelling, thickening agent and stabilizers
Type: Gellan Gum TW-J500
Recommended dosage: 0.1%～0.5%
Features:
1) Fast gelling
2) Good thermal and acid stability
3) High transparency
4) The new taste, better flavor
5) Mainly used as gelling agent and stabilizers, applied in jellies, jams, baked and meat products
Type: Gellan Gum TW-J600
Recommended dosage: 0.3%～0.7%
Features:
1) Moderate elasticity and toughness, mould release fast
2) Natural color, good taste
3) Strong viscosity, no water separation
4) Small bacterial content, long shelf life
5) Low ion content, good thermal stability
6) Mainly used as water retention and gelling agent, applied in multi-layer jellies, bionic food, casings and soft candies
Type: Gellan Gum TW-HGX
Recommended dosage: 0.02%～0.07%
Features:
1) Unique gel properties, high water-holding capacity
2) Good gelling with other food gels
3) Mainly used in dairy products, high concentration of pure fruit juice and plant protein drinks, as a suspending, thickening and stabilizing agent
Type: Gellan Gum TW-JY800
Recommended dosage: 0.1%～0.3%
Features:
1) Good thermal stability, not soften at high temperature, not brittle and broken at low temperature
2) Small bacterial content, high purity
3) Mainly used for plant capsules, as a gelatin replacement, much safer
Type: Gellan Gum TW-JR700
Recommended dosage: 0.05%～0.1%
Features:
1) Strong water-holding ability, good dispersibility
2) Strong combining power with human skin, no repulsive force
3) Easy washing, spreadable, keep moisture without side effects
4) Good slow-release, long lasting flavor, elegant without leaving traces
5) No pollution, both healthy and environmentally friendly
6) Mainly used in cosmetics as a thickening, water retention agent, and in Home Car balm as a gelling agent
【Flow Chart of Gellan Gum】
Gellan Gum is a water-soluble polysaccharide produced by fermentation. This multifunctional gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures.
Other important properties of gellan gum fluid gels are the setting temperature, degree of structure and thermal stability. All of these properties are, as with normal unsheared gels, dependent upon the concentration of gellan gum and the type and concentration of gelling ions.This multi-functional hydrocolloid can be used at low levels in a wide variety of products that require gelling, texturizing, stabilizing, suspending, film-forming and structuring.
