Jelly Suspending Beverage with Gellan Gum
Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery).
Features:
1.Low dosage only 0.02% can suspend
2.Better acid resisting and heat preservation.
Gellan Gum in High Transparent Jelly- Updated Gellan Gum Applications
Gellan gum is a kind of microbial extra cellular polysaccharide. It can be used to produce various forms of jelly at very low dosage, especially in the production of multi-color jelly, which are particularly widely used.
Features:
1.No water separation
2.No cream, no flocculation, no precipitation etc.
Dairy Milk Beverage with Gellan Gum- Updated Gellan Gum Applications
Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. In application of dairy milk beverage, gellan gum can replace carrageenan, gelatin and pectin, also can provide better gel and consistency, but with lower dosage.
Features:
1.Thickening and stabilizing
2.Unique gel properties
Gellan Gum for Jam- Updated Gellan Gum Applications
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea that is separated from water lily, and is one of the microbia polysac charides full of the development prospect in the recent years.
Features:
1.Fast gelling
2.Good thermal and acid stability
Crystal Balls with Gellan Gum- Updated Gellan Gum Applications
Gellan Gum is a kind of microorganism hydrocolloid whose gelation ability is better than xanthan gum.Gellan gum dry powder is off-white color, no specific odor or taste, has high heat-resistance, acid resistance.
Features:
1.High temperature resistance
2.Good taste
Suspending Beverage with Gellan Gum- Updated Gellan Gum Applications
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea that is separated from water lily,and is one of the microbia polysaccharides full of the development prospect in the recent years. Low acyl gellan gum as suspending agent is mainly used in acidic or neutral high permeability suspension beverages, to suspend pulps, and stabilize the beverage system.
Features:
1.Low dosage only 0.02% can suspend
2.Better acid resisting and heat preservation.
Advantage:
Beverages with gellan gum as the main suspending agent not only have a very good suspension effect, but also have strong acid resistance and show good stability during the storage of beverages. This is the advantage which other colloids as suspending agent do not have.
High Transparent Suspending with Gellan Gum- Updated Gellan Gum Applications
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea that is separated from water lily,and is one of the microbia polysaccharides full of the development prospect in the recent years. Low acyl gellan gum as suspending agent is mainly used in acidic or neutral high permeability suspension beverages, to suspend pulps, and stabilize the beverage system.
Features:
1.Strong suspending and stabilizing
2.High transparent
Advantage:
Beverages with gellan gum as the main suspending agent not only have a very good suspension effect, but also have strong acid resistance and show good stability during the storage of beverages. This is the advantage which other colloids as suspending agent do not have.
Aloe Suspending Beverage with Gellan Gum
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea that is separated from water lily,and is one of the microbia polysaccharides full of the development prospect in the recent years.
Features:
1.Excellent thermal stability and acid stability
2.High transparent
Aloe Vera Juice with Gellan Gum
Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery).
Features:
1.Very low viscosity, good taste and flavor release
2.High transparent
Basil Seed Suspending Beverage with Gellan Gum
Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery).
Features:
1.Excellent thermal stability and acid stability
2.High transparent
Coconut Suspending Beverage with Gellan Gum
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea that is separated from water lily,and is one of the microbia polysaccharides full of the development prospect in the recent years. Low acyl gellan gum as suspending agent is mainly used in acidic or neutral high permeability suspension beverages, to suspend pulps, and stabilize the beverage system.
Features:
1.Low dosage only 0.02% can suspend
2.Better acid resisting and heat preservation.
Juice Pulps Suspending with Gellan Gum
High acyl gellan gum can be used in acidic beverages, fruit juices, and other products that do not require transparent system. It is used to suspend particles and stabilize the system. It can be mixed with protein protector CMC or guar while applying in the acidic system. The recommended dosage is 0.015-0.03%.
Features:
1.Low protein response
2.High water-holding capacity
Plant Protein Drinks with Gellan Gum
Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. High acyl gellan gum is mainly used in plant protein beverages, neutral milk beverages, grain beverages and other products that do not require transparent system, as thickening and suspending agent.
Features:
1.Low protein reactive
2.Thickening and stabilizing agent
Dairy with Gellan Gum- Updated Gellan Gum Applications
Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. In application of dairy, gellan gum can replace carrageenan, gelatin and pectin, also can provide better gel and consistency, but with lower dosage.
Features:
1.Thickening and stabilizing
2.Unique gel properties
Neutral Soy Beverage with Gellan Gum
Gellan Gum is a kind of microorganism hydrocolloid whose gelation ability is better than xanthan gum. The recommended dosage is 0.02-0.05%. It can also be used alone to form a soft and elastic gel or mixed with other colloids to form products with different textures. This type of stable beverage system is suitable for UHT and HTST sterilization.
Features:
1.Strong thickening ability
2.Unique gel properties
Yogurt with Gellan Gum
Gellan Gum is a kind of microorganism hydrocolloid whose gelation ability is better than xanthan gum. When it is applied in yogurt, it should add CMC or guar gum, to prevent the milk protein precipitation.
Features:
1.Thickening and stabilizing
2.Unique gel properties
Yogurt Fruit with Gellan Gum
Gellan Gum is a kind of microorganism hydrocolloid whose gelation ability is better than xanthan gum. Gellan gum dry powder is off-white color, no specific odor or taste, has high heat-resistance, acid resistance, The stability of enzyme is also high.
Features:
1.High water-holding capacity
2.Good gelling with other food gels
Coco Milk with Gellan Gum
Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. Used in very small doses, it acts as an anti-settling agent in liquids, while adding only a very light viscosity. It may well allow, for example, the uniform distribution of cocoa in chocolate milks or strengthening agents like calcium or fiber in all kinds of beverages. At present Gellan gum has gradually replace agar and carrageenan use.
Features:
1.Unique gel properties
2.Good thermal ability
Almond Milk with Gellan Gum
Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. High acyl gellan gum is mainly used in plant protein beverages, neutral milk beverages, grain beverages and other products that do not require transparent system, as thickening and suspending agent.
Features:
1.Unique gel properties and high water-holding capacity
2.Very low viscosity, good taste and flavor release
Gellan Gum in Jelly
Gellan gum is a kind of microbial extra cellular polysaccharide. It can form gels with different textures from elastic to brittle, and the melting temperature can be controlled to produce a hot irreversible gel.
Features:
1.Low viscosity
2.Good taste
3.Low dosage
Gellan Gum in Multi-layer Jelly
Gellan gum is a kind of microbial extra cellular polysaccharide. It can make multi-layered jellies with different colors and flavors. Just use oil-soluble food coloring and spices, can be made into red, green, yellow, white and other colored jellies and flavors, and does not mixed.
Gellan Gum in Piping Jelly
Gellan gum is a kind of microbial extra cellular polysaccharide. As a multi-functional thickening, gelling and stabilizing agent, gellan gum has been broadly applied in the food, medicine(e.g. soft or hard capsule), cosmetic, chemical industry, etc. With the features of natural, safe, non-toxic, efficient, etc., gellan gum is taken care by more and more consumers, especially food scientists.
Features:
1.Smooth and rich taste
2.High gel strength
Gellan Gum for Fruit Fillings
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea that is separated from water lily. It can be used instead of partially modified starch, to make the shape of the product obtained more stable and the taste greatly improved.
Features:
1.New taste and better flavor
2.Fast gelling
Gellan Gum for Dried Tofu
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea. Due to the limitation of technology and ingredients, ordinary dried tofu have no elasticity and loose texture. By adding a certain proportion of gellan gum, the elasticity of the product can be increased and the mouthfeel can be improved.
Features:
1.High gel strength and elasticity
2.High expansion
Icings with Gellan Gum
Gellan Gum is a kind of microorganism hydrocolloid whose dosage is lower than Carrageenan. In the application of icing, the recommended dosage is 0.1%-0.2%.
Features:
1.Improve shape retention
2.Excellent flavor release and clear taste
Gellan Gum in Frosting
Gellan Gum is a kind of microorganism hydrocolloid whose dosage is lower than Carrageenan. In the application of frosting, the recommended dosage is 0.1%-0.2%.
Features:
1.gelling on room temperature
2.Low dosage and good taste
Meat Products with Gellan Gum
Gellan Gum is a kind of microorganism hydrocolloid whose dosage is lower than Carrageenan. To use gellan gum in meat products, it is recommended to mix carrageenan and konjac gum together.
Features:
1.Increase the elasticity of meat products
2.Better chewing ability
3.Good water retention
4.Extend the shelf life
Casings with Gellan Gum
Gellan Gum is a kind of microorganism hydrocolloid whose dosage is lower than Carrageenan. To use gellan gum in casing, it can be as the mould-forming agent.
Features:
1.Moderate elasticity and toughness
2.Fast mould release
3.Small bacterial content
4.Extend the shelf life
Pet Food with Gellan Gum
Gellan gum can be used in tinned gel pet foods, to replace traditional carrageenan-locust bean gum-KCl gel pet foods. Gellan gum can be used with other food gums. For example, gellan gum can be used with guar gum and xanthan gum to control syneresis. Compounding with xanthan gum and locust bean gum can reduce brittleness. Gellan gum can replace about half of the carrageenan blend in gel pet food.
Features:
1.Reduce the brittleness
2.Good gelling with other food gels
Bionic Food with Gellan Gum
The use of gellan gum to produce bionic food is significantly better than the use of other food gums, especially in the production of bionic fruit pieces. For example, in the production of bionic allspice, the dosage of gellan gum is only 0.7%, while using seaweed, the dosage is 1.0%, and its processing performance is far less than that of gellan gum.
Features:
1.Low dosage
2.Good processing performance
Gellan Gum for Soft Candy
Gellan gum is used in soft confectionery, whose main function is to make the product have excellent structure and texture, and shorten the time of starch fudge colloid formation.
Features:
1.Natural color and good taste
2.Low ion content and long shelf life
Gellan Gum for Sugar Coating
Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery).
Features:
1.High gloss
2.Good structure and high transparent
Gellan Gum for Sugar Frosting
Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. Gellan Gum with good quality kept in a light-proof, well-closed, dry and cool place, to avoid mixed storage with toxic, odor, and non-ferrous powders.
Features:
1.Good water retention
2.Reduce the drying time
Baked Fillings with Gellan Gum
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea that is separated from water lily. It can be used instead of partially modified starch, to make the shape of the product obtained more stable and the taste greatly improved.
Features:
1.New taste and better flavor
2.Fast gelling
Cake with Gellan Gum
Gellan gum can be applied in cakes such and cheese cakes, with the effects of moisturizing, freshness and shape retention. The appearance is not sunken during processing, and after processing it has good moisture retention. It will not cause aging and sand even when refrigerated. The dosage is about 0.1-0.2%.
Features:
1.Low dosage
2.Keep the shape and fresh
