Product Name Gellan Gum Specification Low acyl, High acyl CAS No. 71010-52-1 EINECS No. 232-658-1 MF (C12H18O9)n Appearance White to light yellow Grade Food Grade Weight 25kg/drum Shelf Life 2 years Certification Halal, Kosher, Iso, Haccp Packing 10,000 kgs

Product Analysis

Items Standards 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% PH value 5.5-7.5 Residue of ethanol ≤750mg/kg Gel strength (0.5% solution) ≥800g/cm2 Total Nitrogen ≤3% Transmittance (0.5% solution) ≥80% Lead ≤2mg/kg Mercury ≤1mg/kg Arsenic ≤2mg/kg Cadmium ≤1mg/kg Total bacterial ≤10000cfu/g Yeast & Mold ≤400cfu/g E.Coli ≤30MPN/100g Salmonella Negative

We are the best gellan gum manufacturer in China. For a considerable length of time microbial exopolysaccharides have been significant fixings in the sustenance business, and additionally having numerous appealing pharmaceutical and synthetic applications. Gellan gum is a relatively new gum explained by the Gram-negative bacterium Sphingomonas paucimobilis.Gellan gum (E418) is economically detailed by receiving vigorous submerged maturing of Sphingomonas elodea which is once alluded as Pseudomonas elodea. It is a bacterial exopolysaccharide or polymer with high sub-atomic weight. Its assembling strategy looks like to that of xanthan. Despite the fact that its physico-concoction properties have been all around portrayed, the environment and physiology of Sphingomonas, and the variables affecting the aging procedure for generation of this gum have gotten considerably less consideration. This survey centers around the digestion and the enzymic action of this bacterium, and in addition the components that impact gellan generation, including process temperature, pH, blending rate, oxygen exchange, and organization of the creation medium. Potential techniques for enhancing the creation procedure are talked about with regards to forms for the generation of other microbial biopolymers, especially exopolysaccharides.

Gellan gum is a polysaccharide fabricated by microbial maturation. Gellan gum is amazingly viable at low utilize levels and structures strong gels at fixations as low as 0.1%. This multi-practical gelling specialist can be utilized alone or in mix with different items to create a wide assortment of intriguing surfaces. Gellan gums are accessible in two sorts. Low acyl items shape hard, non-versatile, fragile gels. High acyl items shape delicate, extremely flexible, non-weak gels. Changing the proportions of the two types of gellan gum delivers a wide assortment of surfaces. We are well recognized gellan gum manufacturer which is utilized fundamentally as a gelling operator, other option to agar. As nourishment added substance, gellan gum is utilized as a thickener, emulsifier, and stabilizer.

Function & Appliction

1. Gellan gum can increase the hardness of surface noodles, elasticity, viscosity, but also improve the taste,

Inhibit hot water swelling, reduce cross-section and reduce the role of muddy juice,

2. Add to the production of biscuits in the dough, you can also play the level of improved biscuits, so that biscuits have a good role in the degree of Loose;

3. Stabilizer Gellan gum AS A Cream ICE Applied to Improve The CAN Retention;

4. the For Cake, Cheese Cake, with Moisturizing, and Preservation Preservation Effect;

5. The the For Candy, The CAN give to Provide Product Structure and Superior Texture, And shorten the formation of starch candy colloidal time;

6. Used to replace pectin to prepare jam and jelly, can also be used in pastry and fruit pie stuffing;

7. In the processing of meat and vegetable products, the addition of gellan gum will make it a refreshing taste, to make up for the lack of good taste of the product.

8. Gellan gum can be used with other hydrosols for gel pet food ;

9. The With sucrose, sodium citrate, SLOW Dissolving acid (fatty acid, Adipic acid) Mixed INTO Dry Material’s, the Add Boiling Water,

Made with a high degree of transparency of hot water dessert gel, with the population quick broken, Flavor release loose good features;

10. Pectin can be used to make jam. It can also be combined with starch or partially substituted with starch, with pastry And fruit pies.

Gellan Gum: Its Use, Benefit and Harms

What is Gellan Sum?

The this Substance (Food additive E 418) WAS Created AS A Cheaper `substitute by gellan gum Manufacturer for Vegetable gum. The In The Process of Applying The Strange Qualities were Discovered, IT Opens up More Technological Possibilities, ESPECIALLY for Manufacturers of Confectionery and non-Alcoholic Beverages .

Type of Substance

Gum Gellan – name of the fixed basic nutritional supplementation GOST 33310-2015. Under the provisions of the Chinese manufacturer of a food additive can often be referred to as “mushroom gum”.

It is known that the supplement E 418 is highly thickener and gelling agent. It is the chemical structure qualifies as a biopolymer. The product is produced in two ways, which affect the mass parameters obtained:

The process for the manufacture of two types can mix with each other and with other hydrocolloid substances to obtain the desired texture of the product.

Properties

Still, gellan gum – what is it? This material is white (yellowish dye is allowed), made in the powder form and is odorless and tasteless. In its composition it has the glucose monomers, glucuronic acid.

The food supplement perfectly soluble in cold and hot water, insoluble in organic liquids, its density is not determined. It is thermostable and resistant to pH modification level. The content of basic substances is not less than 85%.

Packaging

Food additive E 418 is transported in multilayer paper bags and battery lock seam with a polymeric inner lining. Typical volume is 25 kg. , Store away from heat sources, in a dry place.

Request

What is the use of gellan gum? It is known that the food industry is the basic consumption gelling agent E 418. The exclusivity of this food supplement is the ability to form both fragile and elastic structures. At low concentration (0.5%) creates a Substance resistant jellies, which positively affects the rationalization of production and the decrease in the cost price of the finished product.