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
Application: Confectionery, Dairy, Flavor + Fragrance, Food, Fruit Preparation, Technical
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, stabilizer and thickener in soy drinks, both dairy and non-dairy beverage and many more applications.
Qualities: 100% pure High 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
| Item | Specification |
|---|---|
| High Acyl Gellan Gum | Yellowish powder |
| Particle Size (%) | 80 mesh ≥ 98 |
| Loss on Drying (%) | ≤ 15 |
| pH (0.5% Solution) | 4.0 – 7.0 |
| Ash (%) | ≤ 10 |
| Lead (Pb) (mg/kg) | ≤ 1.0 |
| Gellan gum content (%) | 85 – 108 |
| Suspension Test | Pass |
| Aerobic Bacterial Count (CFU/g) | ≤ 10000 |
| Coliforms (MPN/100g) | ≤ 30 |
| Yeast and Mold (CFU/g) | ≤ 400 |
| Salmonella | Not Detected |
Features of Gellan Gum High Acyl
- Very low dosage can help to form "fluid gels" to be as suspension or stabilizing agent in beverages.
- Excellent acid stability or wide pH application range.
- Can help to form elastic gels.
- Help the blended beverage with a thicker mouthfeel.
- Good combination with modified starch to be used as thickener.
- Good compatibility with other ingredients and hydrocolloids.
- In some dairy-alternative milks (i.e., oat milk or almond milk), gellan gum keeps the beverage's ingredients stable and suspended.
Typical Procedure of Gellan Gum Application
- Make gellan gum dispersed in cool deionised water by stirring.
- Heat solution 1. to 80 Celsius degree.
- Add cations into solution 2.
- Cool down the solution 3. to certain temperatures, stabilizing / suspending functions available.
Dispersion
To disperse the product without lumps: premix the powder with the other dry ingredients, 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).
Typical Applications
High Acyl Gellan Gum provides fluid gelation, suspension or stabilisation to food and beverage (including dairy products) products. Some specific applications:
- Acid fruit juice;
- Fruit pulps suspending beverage;
- Dairy drinks such as neutral milk, yoghurt, cereal milk, soybean milk, fruit pulps suspending milk beverages;
- Roughage drinks;
- Vegetable protein beverage;
- Dairy-alternative milks (i.e., oat milk or almond milk).
Regulatory Information
Gellan Gum High 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, EU Regulation 2021/1165; Others: JECFA Standard.
High acyl gellan gum: colloid solubility is not so sensitive to the metal ions (K⁺, Na⁺, Ca²⁺, Mg²⁺, etc.). It can be used with monovalent and divalent soluble salt, which are necessary for suspension effect and stability. The optimum sol temperature is above 80 °C. pH range is 3.4–7.5. High acyl gellan gum is usually used in non-transparent beverage or food, such as dairy products, grain beverage, plant protein drinks, health drinks, meat products, etc. It can also be used with CMC, guar, microcrystalline cellulose, pectin, carrageenan to broaden its scope of application.
Click here for: Low 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
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 with Other Hydrocolloid Gels
Application Examples
Dessert Jellies
Key features:
- High gel strength
- High transparent
- Quickly gelling
- Acid & heat stability
- Low syneresis
- Low dosage
Basic formulation:
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
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.