Gellan Gum Overviews

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 & supplier in China which foucs on both high acyl & low acyl gellan gum with production of 500MT per Year;
The gellan gum we produced are 100% pure & natural & NON-GMO; 

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

※ 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%

        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.