Low Acyl Gellan Gum

Low Acyl Gellan Gum (E418)

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CAS: 71010-52-1

Feed Culture: Soya protein or Pea protein

Other name: pseudomonas elodea gum; Gelrite; Phytagel; gellan gum

Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer, Thickener, Suspending agent.

Application: Confectionery, Dairy, Flavor + Fragrance, Food & Beverage, Fruit Preparation, Technical culture engineering.

Origin: Water-soluble Polysaccharide which is produced by the aerobic fermentation of the microorganism Sphingomonas elodea.

Function: Gelling agent and heat stabilizer in fruit preparations, suspending agent in beverage drinks (like chia basil seed or Aloe vera), stabilizer in soy drinks, plant tissue culture media and many more applications.

Qualities: 100% pure Low Acyl Gellan Gum

Packaging and storage: Net 25 kg per drum (GW: 27.5 kg, dia 39 cm × H 50 cm of drum size). Store in cool, dry conditions; shelf life of 24 months.

Specification

Items	Index
Low Acyl Gellan Gum	White powder
Gellan Gum content (%)	85.0 – 108.0
Loss on drying (%)	≤ 15.0
Lead (mg/kg)	≤ 1.0
Particle size (%)	60 Mesh ≥ 95
Transparency (%)	≥ 85
Gel strength (g/cm²)	≥ 1100
Ash (%)	≤ 15
pH (1% Solution)	4.5 – 7.0
Bacterium account (CFU/g)	≤ 10000
Coliforms (MPN/100g)	≤ 30
Yeast and mould (CFU/g)	≤ 400
Salmonella	Not Detected

Features of Gellan Gum Low Acyl

Gellan Gum LA Gel Strength can be as high as 1300 g/cm³ (perfect for gelling application).
Transparency / Transmittance can be as high as 95% (good for Plant Tissue Culture Medium application).
Heat Stability; Heat Irreversible.
Excellent acid stability.
Better taste-releasing ability.
Good compatibility with other ingredients and hydrocolloids.
Fluid gel suspension.
Quite low dosage (0.01% – 1.5%).
Good Moisture Maintain Ability.

Typical Procedure of Gellan Gum Application

Make gellan gum dispersed in cool deionized water by stirring.
Heat solution 1. to 85 Celsius degree for 20–30 min; or boiling for 5–10 min.
Add cations or salts into solution 2.
Cool down the solution 3. to certain temperatures, gelling or suspending functions available.

Dispersion

To disperse the product without lumps: premix the powder with the other dry ingredients (except cations or salts), and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion.

Dissolution / Hydration

The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress (stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5–10 min or at around 85–90 °C for 20–30 min with sequestrants (sequestrants such as sodium citrate may be required for hydration in hard water).

Gel Formation

Gellan gum forms gels on cooling. The setting temperature in deionized water is 25 °C for the low acyl gellan gum. The addition of cations to the solutions increases the setting temperature of both products.

Typical Applications of Gellan Gum Low Acyl

Gellan gum provides gelation, suspension or stabilisation to food products. It is very economic in use as it is effective at low concentrations. Gellan gum can be used alone or in combination with other hydrocolloids to produce the required texture in the final product.

Low acyl gellan gum is used in various food formulations, such as:

aspics;
frostings;
brownies and bakery fillings;
gelatins and puddings;
non-standardized jams and jellies;
dairy drinks and soy milks;
nutritional products;
beverages (dairy alternative milks, dairy drinks, fruit drinks, drinking jellies, novelty drinks);
beverage mixers;
kefir;
yogurt, sour cream and cheese where the standards of identity do not preclude its use;
yogurt fruit and fruit sauces;
marinades;
pourable and spoonable dressings;
and dairy desserts.

For instance:

Beverages: 0.012% – 0.05%; typical drinks: Aloe Vera Beverage; Yellow Peach Pulps Drinks; Pineapple Pulps Drinks; Coconut Drinks; and various of fruit juice.
Jellies: dosage: 0.06% – 0.5%.
Fruit Jams: dosage: 0.2%.
Confectionery and Confectionery jellies: dosage: 0.05% – 0.8%.
Solid Air fresheners: dosage: 0.8% – 1.5%.
Dessert Fillings: 0.8% – 1.0%.
Jelly Drink: 0.25% – 0.4%.
Plant tissue culture applications: 1/5 agar use level.

Regulatory Information

Gellan Gum Low Acyl complies with requirements contained in the following regulations and standards: In China: GB 25535-2010; In U.S.A.: Food Chemicals Codex, 21 CFR § 172.665; In Canada: Canadian Food and Drug Law (Item G.2, Table IV); In EU: The Purity Criteria in the current EC Directive 1829/2003/EC; Others: JECFA Standard.

Low acyl gellan gum: colloid solubility is more sensitive to the metal ions (K⁺, Na⁺, Ca²⁺, Mg²⁺, etc.). In other words, the soluble salt can affect the dissolution of gellan gum, but the gel and suspension effect need these ions. Therefore, you'd better add the soluble salts after gellan gum dissolved fully. The optimum sol temperature is above 80 °C. The typical application steps are as follows: (1) in the cool deionized water, add gellan gum and stir fully; (2) heat temperature to above 85 °C; (3) add salt (cation); (4) cool the mixture to form a gel or a stable suspension system. Low acyl gellan gum is usually used in transparent suspension drinks, jelly, jams, tissue culture medium plants, air freshener, cosmetics, etc.

Click here for: High Acyl Gellan Gum

Gellan Gum Origin

Gellan is an anionic polysaccharide, which is produced by Sphingomonas paucimobilis bacterium (ATCC 31461) through aerobic fermentation. Purified by alcohol precipitation.
In 1978, in CP Kelco, Kaneko and Kang found a water soluble polymer – gellan.
In 1988, Japan approved gellan gum for use in food products.
In 1992, FDA approved the use of gellan gum as a food additive. It has E-number E 418.

Structure

CINOGEL BIOTECH, a professional gellan gum manufacturer in China which focuses on both high acyl & low acyl gellan gum. It is extremely effective at low use levels and is available in two forms:

High Acyl Gellan Gum forms soft, very elastic gels;
Low Acyl Gellan Gum forms firm, brittle gels.

Features

Forming gel, low dosage (at least 0.05%) forms gel.
Excellent stability (pH, heat).
No protein interaction.
Fluid gel (suspension).
High clarity.
Flexibility in melting and setting temperature.

Gel Formation

In the absence of added cations, low acyl gellan gum gels set at around 25 °C (77 °F), where high acyl sets at around 65 °C (149 °F). With added calcium or sodium ions, the setting temperature increases.

Dispersion

Poor dispersion will result in incomplete hydration and loss of gum functionality.

Solutions:

Blending with dispersants such as sugar, sodium citrate etc.
Stirring or starting the agitator before adding.
Using well dispersion products such as KELCOGEL or CINOGEL GELLAN.

Hydration

Concentration of ions in solution will affect the hydration temp., such as calcium, sodium.
Low acyl gellan gum requires a temperature of 75 °C (167 °F) to fully hydrate the gum.
High acyl gellan gum hydrates between 70 °C and 80 °C (158 °F and 176 °F), even in relatively high ion concentrations.

Gel Texture

Low acyl — hard, brittle gel.
High acyl — soft, elastic gel.
Blending two types with varying ratios, a wide variety of textures can be obtained.
It is possible to obtain textures close to those of carrageenan and gelatin gels.

Comparison to the Other Hydrocolloids Gel

Gellan Gum Typical Application

Dessert Jellies

Key features:

High gel strength
High transparent
Quickly gelling
Acid & heat stability
Low syneresis
Low dosage

Basic formulation:

Water: 42% · Fruit juice: 42%

Sugar: 15.15% · Citric acid: 0.4%

Sodium citrate: 0.30% · Gellan Gum: 0.15%

Suspension Drinks

Key features:

Fluid gel
Low dosage 0.02–0.15%
Low viscosity
Prolong shelf life
Good flavor release

Basic formulation:

Water: 88.117% · Sugar: 11.25%

Sodium citrate: 0.06% · Gellan Gum: 0.028%

Sodium benzoate: 0.02% · Citric acid: 0.5%

Calcium lactate: 0.025%

Confectionery

Key features:

Excellent stability
High gel strength
Sparkling transparent
Acid & heat stability
High melting temp.
Low syneresis

Basic formulation:

Water: 49.3%

Glucose Syrup: 45%

Gellan Gum: 0.5%

Carrageenan: 2.5%

Citric acid: 1.3%

Sodium citrate: 1.3%

Plant Tissue Culture Study

gellan gum clear solution in plant tissue culture

Key features:

Heat stability
1/5 agar use levels
High transparent clear solutions
Low syneresis
Quickly gel formation

Basic formulation:

MS medium solution

Gellan Gum: 0.25%

Sugar: 3%

Air Freshener Gel

Key features:

High gel strength
High transparent
Thermal irreversible gel
No syneresis

Basic formulation:

Water: 82.38% · Tween-20: 1.5%

Gellan Gum: 0.8% · Ethanol: 5%

Flavor: 10% · Calcium Chloride: 0.1%

Color: 0.02% · Sodium benzoate: 0.2%

Yoghurt

Key features:

Low hydration temp.
No syneresis
Low protein interaction
Acid stability
Prolong shelf life

Basic formulation:

Skim milk: 90% · Sugar: 6.8%

Gellan Gum: 0.05% · Pectin: 0.15%

Strain: 3%

Fruit Juice Beverage

Key features:

No syneresis
Acid stability
Fluid gel
Low viscosity
Low dosage 0.025–0.15%

Basic formulation:

Mango & orange juices: 99.85%

Gellan Gum: 0.12% · Citric acid: 0.03%

Toothpaste and Personal Care Products

Key features:

Pseudoplastic fluid
Control syneresis
High transparent
Excellent flavor release
Excellent stand-up

Basic formulation:

Sodium Phytate: 0.2% · Sodium Fluoride: 0.3%

Sorbitol: 30% · Sodium Saccharin: 0.2%

Glycerin: 20% · Cellulose Gum: 0.2%

Xanthan Gum: 0.2% · Gellan Gum: 0.05%

Titanium Dioxide: 1% · Hydrated Silica: 15%

Aroma: 1% · Citric Acid: 0.5% · Water: 31.35%

Buy low acyl gellan gum from CINOGEL BIOTECH, which is a professional gellan gum factory, manufacturer, producer and supplier in China, ISO, KOSHER, HALAL certified, 100% pure and NON-GMO.

Pharmaceutical Uses

And many more applications in pharmaceutical uses: 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.

More about Gellan Gum Solutions and Applications →