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High Acyl Gellan Gum
CASú║71010-52-1
Descriptionú║Gellan Gum is a kind of extra cellular polysaccharide excreted by microorganism Pseudomonas elodea.It is a linear structure with a repeating unit of tetrasaccharide.As emulsifier,suspension agent,thickener,stabilizer, gelling agent, tissue culture medium,film former and lubricant,gellan gum has been widely used in over 20 fileds, such as food, cosmetics, detergent, ceramics, petroleum exploration and coating for chemical industry, it is considered as one of the most advanced food additive in the world.
Specificationsú║

Item

Specification

Appearance

Yellowish powder.

Particle Size(%)

80mesh≥98

Loss on Drying /(%)                        ≤

14

pH(0.5%Solution)

4.0-7.0

Ash(%)                                              ≤

10

Lead(Pb)/(mg/kg)                            ≤                          

2.0

Isopropyl Alcohol/(mg/kg)             ≤

750

Suspension Test

Pass

Aerobic Bacterial Count(CFU/g)     ≤

10000

Coliforms (MPN/100g)                   ≤

30

Yeast and Mold (CFU/g)                 ≤

400

Salmonella

Not Detected

Applicationsú║
  • High Acyl Gellan Gum is Dark Yellow Powder.
  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.
The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
Gellan Gum is soluble in cool water but need to heat up to 85C-90C for throughly dissolved.
  • Compared with other colloids, Gellan Gum has many peculiar advantages:

1.Low dosage;
2.Excellent thermal and acid stability;
3.Better taste-releasing ability;
4.High transparency;
5.Adjustable gel elasticity and rigidity;

6.Good compatibility  with other ingredients.

  • Characteristics and Functions of Gellan Gum: 

Characteristics

Functions

1.High quality gel can be formed in very low concentration 

(approx 0.05%-0.25%).

Gellan gum is a very good gelling agent.

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.

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.

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.

5.Good compatibility  with other ingredients.

Can be widely used in various formula.

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.

7.Anti-aging characteristic.

Restrain the aging process and viscosity increasing 

in starch paste and other familiar products.

8.Hard to cause enzymolysis.

Good flexibility for food processing industry

cultivation of microbiological and plant tissue.

The Application of Gellan Gum to Suspending Beverage

Gellan Gum is perfect for a stable, pourable gelled beverage. A process for preparing a gelled beverage which involves dispersing Gellan gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, needs only about 0.01% to 0.15% Gellan Gum.

Suspending Beverage Formula:

Gellan gum 0.015~0.02% ;Calcium Lactate 0.07% ;Sugar 11%;Sodium Citrate 0.1% Citric Acid 0.2% ; Add water to 100%;Proper Quantity of Fruit Pulps.

Recommended Steps:

1. Blend appropriate amount of Gellan gum, Sodium Citrate and part of the sugar evenly.

2. Transfer the blended powder into water to get the solution with Gellan gum content as 0.015% ~ 0.02%, sodium citrate as 0.1%, then stir the solution on heat ( above 85 C) for 10minutes to make sure that all the powder in water has been dissolved totally. Then we get Gellan Gum Solution A.

3. Add Calcium Lactate into Solution A with dosage of 0.07% (Solution B), then put the remained sugar into Solution B and stir it to make it dissolved totally, and then we get the solution C.

4. Cooling Down Solution C to approx 50C, then add the Citric Acid (the total added citric acid should take 0.2% of the Solution C and the Citric Acid should be prepared as solution before added ). Here we get Solution D.

5. Add the fruit pulp into solution D and then transfer solution into bottle, after pasteurization, cool it to room temperature, after 12 hrs, shake the bottle well and you will get the suspending beverage.

The Application of Gellan Gum to Jelly

Gellan Gum can be used in processing of Multi-layer jelly, brittle jelly, elastic jelly and refined jelly.

Gellan Gum is widely applied in the jelly processing as the gelling agent, compared with sodium alginate, agar, gelatin and carrageenan, the jelly produced by the jelly powder which is prepared by the Gellan gum, is of excellent transparency and brittle and slippery taste. Gellan Gum can help to produce a series of jellies from brittleness to elasticity, which will not be dissolved in the summer and has a good shrink resistance. In addition, it has a low consumption and convenient in processing.

Since high methoxyl pectin requires careful adjustment of pH and high concentration of sugar, it cannot be used for manufacture of low solid contents products. Also, low ethoxyl pectin or kappa-carrageenan causes various problems relating to storage and stability. However, the gellan gum provides stability during processing and storage, and use of only small amount results in gels with excellent taste and appearance. 

The Application of Gellan Gum to Air freshener

Air freshener gels are transparent, have a high melting temperature and may contain high levels of fragrance.

In air fresheners, gellan gum enables air freshener gels of crystal clarity to be formulated. The high melting temperature of these gels makes them suitable for use in hot environments, such as cars. 

The Application of Gellan Gum for Culture Medium

Gellan gum can be used as an alternative to agar for microbiological media, and as a bacterial growth media. It is also ideal medium for plant tissue cultivation. It is particularly useful for the culture of thermophilic microorganisms, as the gels are thermostable and can withstand prolonged incubations at high temperatures. In addition, acceptable gel strengths can be obtained using gellan gum at a lower level than agar, and spreader colonies do not become too large. In these microbiological media applications, the high purity of gellan gum and the water-like clarity of the gels are distinct additional advantages.

In plant tissue culture, gellan gum offers a promising alternative to agar because of its purity. Gellan gum used at one-fifth the agar use level, resists contamination by moulds, is easily washed from the plant tissue for transplanting, and allows clear observation of root and tissue development. It is extremely effective at low use levels and forms solid gels at concentrations as low as 0.1%. These are prepared by adding an electrolyte (e.g., a salt, an acid or an anionic surfactant) to a hot gellan solution and then cooling. 

The Application of Gellan Gum for Capsules in Pharmaceutical Industry

Gellan gum can be used to produce easy-to-swallow solid dosage forms, such as gels and coated tablets, and to modify the rate of release of active ingredients from tablets and capsules. Gellan gum is also conveniently used for controlled or sustained release of various drugs and also for micro-encapsulation preparation. The bioavailability of theophilline from the gellan gels increases 4-5 folds in rats and 3 folds in rabbits compared to a commercial sustained release liquid dosage form. 

The Application of Gellan Gum for Dairy

If the gellan gum is added to milk, and then heated and cooled down, the gellan gum makes the gel of unique structure. In manufacture of various dairy products, such as ice cream and yoghurt, the gellan gum acts as a stabilizer to help formation of gel. The gellan gum's heat stability and low viscosity at high temperature are useful in manufacturing a product going through heat treatment, such as UHT or HTST. 

The Application of Gellan Gum to Cosmetics

Gellan gum is a natural polysaccharide polymer structure, with a strong stability and hydrophilic, has the strong water lock function, can make the active factor and moisture nutrition achieve perfect balance, to extend the time of moisturizing, can be used in: collagen, essence cream, tender skin dew water, lotion, facial mask, facial cream, eye cream, lipstick, etc.

 Representative Application of Gellan Gum in Food Industry

Representative Application of Gellan Gum in food

Main food fields

Representative food product

Beverage

Beverage with jelly and fruit

Sugar

Starch, jelly, stuffing, candy floss

Jam

Low heat jam, synthetic jam, bread stuffing

Synthetic food

Synthetic fruits, Synthetic vegetables, Synthetic meat

Water-based gel

Dessert gel, decorative jelly

Pie stuffing and pudding

Fast food dessert, tinned pudding, pre-cooked pudding, pie stuffing

Pet food

Tinned meat segment, gel pet food

Sugar-coat and sugar-frost

Sugar-coat for cakes, tinned sugar-frost

Milk products

Ice-cream, jelly milk, yoghurt, frozen milk

 

Packing Detailsú║

25KGS cardboard drums net weight each with inside PE bags.

The specification and package can be adjusted according to customer's requirements.