Welcome to CINOGEL BIOTECH, We produce and supply both High Acyl & Low Acyl Gellan Gum.
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,plant tissue culture media and many more.
Qualities:
100% pure 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

temsIndex
Low Acyl Gellan GumWhite 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
SalmonellaNot 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:

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  

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
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 
Comparation to the other hydrocolloids gel


Typical Application


Dessert jellies

Gellan Gum used in 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

gellan gum used in 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

gellan gum used in 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%











gellan gum used in Plant Tissue Culture

                     

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
gellan gum used in Air Freshener


                  


                          • 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


gellan gum used in 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


gellan gum used in 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


gellan gum used in 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%





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.


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About us

ZHENGZHOU CINOGEL BIOTECH CO.,LTD a professional chinese Gellan Gum manufacturer with annual production capacity of 500 tons Gellan Gum...more>>

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Package
we produce both high acyl & low acyl gellan gum

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