Gellan Gum

FDA NUMBER FOR CINOGEL BIOTEH:17269806868

CINOGEL BIOTECH,a professional gellan gum manufacturer in China which foucs on both high acyl & low acyl gellan gum products;

We guarantee good price of gellan gum with stable and trust-able quality with 10 years.

Gellan gum is a multi-functional gelling agent that can produce a wide variety of interesting textures.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.

Gellan gum (or E418) is a versatile gelling agent that can produce a wide variety of textures varying from firm, brittle gels that crumble in the mouth, to fluid or elastic gels (depending on conditions & type used). It can also be used as a thickening, stabilising and suspending agent. It sets exceptionally fast at ambient temperatures and enables outstanding flavour release.

What is it?

It is derived from Sphingomonas elodea, a bacteria that grows on an aquatic plant.

It forms gels when combined with foods rich in calcium, magnesium or potassium (high positive ion content). Calcium rich dairy products, calcium chloride etc may also be needed to aid setting.

Types of gel achievable

1. Firm, brittle gel – Using low acyl gellan gum in very low concentrations – from just 0.1% – firm and brittle gels can be made. These gels are crystal clear, making them very appealing visually.

2. Fluid gel – By agitating low acyl gellan gum gels as they cool, fluid gels can be created. They have apparent low viscosity, yet have remarkable suspending properties, successfully suspending particles such as coloured spheres, herbs, and even gases.

3. Elastic gel – By incorporating high acyl gellan, a far more flexible result can be achieved. The resultant gel can be made into thin sheets that can be rolled or folded.

4. Spheres and strands – a pure, gellan gum solution can be dropped into an ion rich water solution to form gelled spheres or strands.

How should it be used?

As well as being heat stable, gellan gum is also stable over a wide pH range meaning it is suitable for use with many different foods. As with any molecular ingredient, experimentation is essential to achieve the desired effect.

High Acyl Gellan Gum(E418)

Download COA(PDF)

Download TDS(PDF)

Download MSDS(PDF)

CAS:71010-52-1

Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener
Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum

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 in soy drinks and many more.

Qualities:

High Acyl Gellan Gum

Packaging and storage:

Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum size)

Store in cool,dry conditions; shelf life of 24months

Item	Specification
High Acyl Gellan Gum	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

Low Acyl Gellan Gum(E418)

Download COA(PDF)

Download TDS(PDF)

Download MSDS(PDF)

CAS:71010-52-1

Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener
Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum

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 in soy drinks and many more.

Qualities:

Low Acyl Gellan Gum

Packaging and storage:

Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum size)

Store in cool,dry conditions; shelf life of 24months

Items	Index
Low Acyl Gellan Gum	White powder
Gellan Gum content(%)	85.0—108.0
Loss on drying(%)	≤15.0
Lead(mg/kg)	≤2.0
Particle size(%)	60 Mesh ≥95
Transparency(%)	≥85
Gel strength(g/c㎡)	≥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

 

Gellan Gum properties & applications

• setting temperature;
• degree of structure;
• thermal stability;
• low viscosity suspension ability.

Gellan Gum has E number E418 and due to the above outstanding properties it is widely used in many products that require gelling,suspending,stabilizing,texturizing,film forming and structuring.

Popular field applications such as food, beverage, plant tissue culture,microbiological culture ,cosmetic, oral care,pharmaceutical and also in various industrial applications(air freshener industry Paper industry.etc).

Gellan Gum Origin:

• Gellan is an anionic polysaccharide, which is produced by Sphingomonas paucimobilis bacterium(ATCC31461) 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 an food additive. It has E-number E 418.

Structure:

CINOGEL BIOTECH,a professional gellan gum manufacturer in China which foucs 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 lest 0.05%) forms gel
• Excellent stability(PH ,Heat)
• No protein interaction
• Fluid gel(suspension)
• High clarity
• Flexibility in melting and setting temp.

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 ℃(1670F) to fully

hydrate the gum.

• High acyl gellan gum

hydrates between 70℃ and

80 ℃(1580F and 1760F)

even in relatively high ion

concentrations

Gel formation  

       

                                                                                                   
   In the absence of added      

   cations, low acyl gellan

   gum gels set at around

  25℃ (770F), where high

  acyl sets at around 65

  ℃ (1490F). With added

  calcium or sodium ions,

  the setting temperature

  increases.

Gel Texture

                                                         
   
     • Low acyl –-hard brittle gel

     • High acyl—soft elastic gel

     • Blending two types with

        vary ratios a wide variety

        of textures can be obtained.

     • It is possible to obtain

       textures close to those of

       carrageenan and gelatin gels

Comparation 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

• 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

        SodiumPhytate:0.2%
        Sodium Fluoride:0.3%

        Sorbitol :30%
        Sodium Saccharinat:0.2%

        Glycerin :20%
         Cellulose Gum :0.2%

        XanthanGum: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 supply in China,ISO,KOSHER,HALAL certified,100% pure and NON-GMO.

And Many More Applications in Pharmaceutical Uses: Gellan Gum can be used to produce easy- to - swallow solid dosage forms,such as gels and cotaed tablets, and to modify the rate of release of active ingredients from tablets and capsules.

Flow chart of Gellan Gum

Fermentation -- pre-treating -- plate filtration -- washing & decoloration -- centrifugation -- dissolving & de-acylgroup(Alcohol recovery column) -- Plate filtration -- gelation -- pressure filtratioin -- granulation -- drying -- milling -- sieving -- mixing & packing.

The above is only the brief introduction about Gellan Gum, if you need more details,visit us at:https://www.cinogel.com

See below for commonly asked questions about gellan gum’s use in foods!

How is gellan gum made?

A: Gellan gum is made using bacteria found in nature. Through fermentation (like the process used to make beer and wine) cells convert nutrients into large molecules. Powder gellan gum is made by filtering and drying the fermented mixture. The resulting gellan gum can be used in very small amounts in foods and beverages.

What does gellan gum do in my food?

A: Gellan gum provides a variety of benefits to foods that help make them more enjoyable and consistent while reducing waste and enhancing safety. Gellan gum is used to create gels, add texture, stabilize and suspend ingredients or nutrients, form films and create structure. These properties make gellan gum a great choice for products with innovative textures, where nutrients or ingredients must remain mixed or that are served in unique shapes.

What kinds of foods feature gellan gum?

A: Gellan gum is used in dairy and non-dairy drinks, milks, nutritional products, juices, yogurts, sour creams, bakery products and fillings, fruit sauces and spreads, dairy-based desserts and flans, as well as salad dressings and sauces.

What kind of texture does gellan gum provide?

A: Depending on how much gellan gum is added to a food or beverage, different consistencies and textures will result. For a dairy alternative beverage, very low levels of gellan gum create a unique suspension system that holds in soluble particles – like calcium – in suspension, ensuring you consume all of the essential nutrients added to these beverages. In bakery fillings gellan gum provides texture to keep the fillings in place during baking, transportation and consumption.

How long has gellan gum been used in foods?

A: Gellan gum was first discovered by Kelco (now CP Kelco) in 1977 and was first approved for use in food in 1988. It received full food approval in the U.S  Food and Drug Administration in 1992.

Is gellan gum approved for use around the world?

A: Yes, gellan gum has been extensively studied, tested and proven to be safe for use in food for over 30 years. Japan first approved gellan gum for food use in 1988. Subsequently, the United States, Canada, China, Korea, the European Union as well as the World Health Organization (WHO) and many other countries have reviewed gellan gum and approved it as a safe food additive. Millions of people around the world have safely consumed gellan gum over the last three decades.

Is gellan gum approved for use in organic foods in the U.S.?

A: Gellan gum is approved by the U.S. Department of Agriculture for use in organic foods. Many organic food companies have move to gellan gum because it is not made from animal products and is environmentally friendly.

Is gellan gum vegetarian or vegan friendly?

A: Yes. Animal products are not used in the production process. In fact, gellan gum is often used in many of your favorite vegetarian or vegan foods and beverages. It can even replace gelatin in your some of your favorite desserts and gummies.

Is gellan gum halal and kosher approved?

A: Yes, gellan gum can be approved for halal and kosher diets.

How do I know if my food has gellan gum in it?

A: If gellan gum is in the food or beverage you buy, it will be listed on the label in the ingredients list. Labeling laws require disclosure of all food ingredients on packed food labels.

Is gellan gum a sustainable product?

A: Yes, gellan gum is made in a controlled environment that does not require the use of farmland or pesticides.

Why do some people criticize gellan gum?

A: While some online bloggers claim that food additives are dangerous or cause health issues, most of these claims do not have any scientific basis. To secure government approval for an additive to be used in food, well-developed scientific research is reviewed and scrutinized in detail by scientific experts. Gellan gum has been tested extensively and has been proven to be safe for use in foods. Online reports by bloggers who lack any scientific or medical training must be viewed with significant skepticism given the thorough research on gellan and history of safe use around the world.

How will consuming gellan gum affect my health?

A: While well designed scientific research demonstrates gellan gum is safe for the general population, as with many components of food, such as lactose or gluten, some people may have individual or unique sensitivities. Before being cleared to be used in food, scientists tested gellan gum’s safety in quantities much higher than typically consumed, think pounds in one meal, rather than ounces over your lifetime, and found that it was non-toxic even at extremely high levels that would never be used in food.

How much gellan gum is used in foods and beverages?

A: Gellan gum is quite efficient and a very small amount is needed – typically less than 0.1%.

More about Gellan Gum Types and Details:

-High Acyl Gellan Gum

-Low Acyl Gellan Gum

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