Gellan Gum
Presence of sodium and in particular calcium inhibits proper hydration.
Addition of a sequestrant such as sodium citrate binds calcium and helps hydration.
Addition of a sequestrant such as sodium citrate binds calcium and helps hydration.
Name
| ||
Origin
| polysaccharide obtained by fermentation ofSphingomonas elodea |
polysaccharide obtained by
fermentation of Sphingomonas elodea |
Properties,
texture | thermoirreversible, hard, brittle gel; sodium/potassium ions give thermoreversible gels |
thermoreversible, soft, elastic gel;
thickener if not heated |
Clarity |
transparent
|
opaque
|
Dispersion
|
cold water; d. is improved
(allowing add. to hot solutions) by mixing with sugar (3-5x), glycerol, alcohol or oils (3-5x); hard water promotes d. |
cold water; d. is improved (allowing
add. to hot solutions) by mixing with sugar (3-5x), glycerol, alcohol or oils (3-5x); hard water promotes d. |
Hydration
(dissolution) | 90-95 °C; keep pH > 3.9; add sugar after hydration; inhibited in presence of sodium and calcium, but 0.1- 0.3% sodium citrate helps |
85-95 °C; can be hydrated at pH <
4; less sensitive to ions; add sugar after hydration |
pH
|
4-10
|
3-10
|
Setting | 10-60 °C, rapid (minutes) | 70-80 °C |
Melting
|
does not melt
|
70-80 °C
|
Promoter
| gelling promoted by calcium, magnesium, sodium, potassium and acids |
gelling is not sensitive to ions
|
Inhibitor
| will not hydrate at pH < 3.9 or with sodium/calcium salts present | |
Tolerates | salts, acidic foods | |
Viscosity of
solution |
low
|
high
|
Typical
conc. |
0.4-0.7% for gels (self
supporting from 0.05%); [0.03-2.6%]* |
0.4-0.7% for gels (self supporting
from 0.2%); [0.03-2.6%]* |
Syneresis
|
no (if left untouched)
|
no
|
Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418
