High Acyl Gellan Gum

High 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

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 appliations.

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

Features of Gellan Gum High Acyl:

1.Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages: 
2.Excellent acid stability or wide pH application range: 
3.Can help to form elastic gels: 
4.Help the blended beverage with a thicker mouth feel: 
5.Good combination with modified starch to be used as thickener; 
6.Good compatibility with other ingredients and hydrocolloids.

Typical Procedure of Gellan Gum Application:

1. Make gellan gum dispersed in cool deionised water by stirring; 
2. Heat solution 1. to 80 Celcius Degree; 
3. Add cations into solution 2.; 
4. 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/Hydratioin:

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 5-10min or at around 85-90℃ for 20-30min 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: 
1. Acid fruit juice; 
2. Fruit Pulps Suspending Beverage; 
3. Dairy Drinks such as neutral milk, yoghurt, cereal milk, soybean milk, fruits pulps suspending milk beverages; 
4. Roughage Drinks; 
5. Vegetable protein beverage.

Regulatory Information:

Gellan Gum High Acyl complies with requirements contained in the following regulations and standards: In China: GB25535-2010;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.

High acyl gellan gum: Colloid solubility is not so sensitive to the metal ions(K+, Na+, Ca2+, Mg 2+, 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℃. 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 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(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 high 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.