CAS:71010-52-1
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 in soy drinks and many more.
Qualities:
100% pure 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
|
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
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%
※ 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
※ High transparent
※ 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%
Sodium Fluoride:0.3%
Sorbitol :30%
Sodium Saccharinat:0.2%
Sodium Saccharinat:0.2%
Glycerin :20%
Cellulose Gum :0.2%
Cellulose Gum :0.2%
XanthanGum:0.2%
Gellan Gum :0.05%
Gellan Gum :0.05%
Titanium Dioxide: 1% ,
Hydrated Silica: 15%
Hydrated Silica: 15%
Aroma: 1% ,Citric Acid :0.5% ,Water:31.35%
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.
