Low Acyl Gellan Gum

Low 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,Suspending agent.

Application: Confectionery, Dairy, Flavor + Fragrance, Food & Beverage, Fruit Preparation, Technical culture engineering.

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, suspending agent in beverage drinks (like chia basil seed or Aloe vera), stabilizer in soy drinks,plant tissue culture media and many more applications.

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

tems	Index
Low Acyl Gellan Gum	White powder
Gellan Gum content(%)	85.0—108.0
Loss on drying(%)	≤15.0
Lead(mg/kg)	≤1.0
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
Salmonella	Not Detected

Features of Gellan Gum Low Acyl:

1.Gellan Gum LA Gel Strength can be as high as 1300g/cm3 (perfect for gelling application) ; 2.Transparency/ Transmittance can be as high as 95%(good for Plant Tissue Culture Medium Application);

3.Heat Stability; Heat Irreversible;

4.Excellent acid stability;

5.Better taste-releasing ability;

6.Good compatibility with other ingredients and hydrocolloids;

7.Fluid gel suspension;

8.Quite low dosage(0.01%-1.5%).

9.Good Moisture Maintain Ability.

Typical Procedure of Gellan Gum Application:

1. Make gellan gum dispersed in cool deionized water by stirring;

2. Heat solution 1. to 85 Celcius Degree for 20-30mins; or boiling for 5-10mins;

3. Add cations or salts into solution 2.;

4. Cool down the solution 3. to certain temperatures, gelling or suspending functions available.

Dispersion:

To disperse the product without lumps: Premix the powder with the other dry ingredients (except kations or salts), 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 5-10mins or at around 85-90℃ for 20-30mins with sequestrants(Sequestrants such as sodium citrate may be required for hydration in hard water).

Gel Formation:

Gellan gum forms gels on cooling. The setting temperature in deionized water is 25 degrees C for the low acyl gellan gum. The addition of cations to the solutions increases the setting temperature of both products.

Typical Applications of Gellan Gum Low Acyl:

Gellan gum provides gelation, suspension or stabilisation to food products. It is very economic in use as it is effective at low concentrations. Gellan gum can be used alone or in combination with other hydrocolloids to produce the required texture in the final product.

Low acyl gellan gum is used in various food formulations,

-such as aspics;

-frostings;

-brownies and bakery fillings;

-gelatins and puddings;

-non-standardized jams and jellies;

-dairy drinks and soy milks;

-nutritionalproducts;

-beverages (dairy alternative milks, dairy drinks, fruit drinks, drinking jellies, novelty drinks);

-beverage mixers;

-kefir;

-yogurt, sour cream and cheese where the standards of identity do not preclude its use;

-yogurt fruit and fruit sauces;

-marinades;

-pourable and spoonable dressings;

-and dairy desserts

For instance:

1. Beverages : 0.012%-0.05%;Typical Drinks: Aloe Vera Beverage; Yellow Peach Pulps Drinks; Pineapple Pulps Drinks; Coconut Drinks; and various of fruit juice.

2. Jellies:dosage: 0.06%-0.5%;

3. Fruit Jams: dosage: 0.2%;

4. Confectionery and Confectionery jellies: dosage: 0.05%-0.8%;

5. Solid Air fresheners: dosage : 0.8%-1.5%;

6. Dessert Fillings : 0.8%-1.0%;

7. Jelly Drink: 0.25%-0.4%

8. Plant tissue culture applications: 1/5 agar use level.

Regulatory Information:

Gellan Gum Low 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.

Low acyl gellan gum: Colloid solubility is more sensitive to the metal ions (K+, Na+, Ca2+, Mg 2+, etc). In other words,the soluble salt can affect the dissolution of gellan gum, but the gel and suspension effect need these ions. Therefore, you'd better add the soluble salts after gellan gum dissolved fully. the optimum sol temperature is above 80℃. The typical application steps are as follows: (1) in the cool deionized water, add gellan gum and stir fully; (2) Heat temperature to above 85℃; (3) add salt (cation); (4) cool the mixture to form a gel or a stable suspension system. Low acyl gellan gum is usually used in transparent suspension drinks, jelly, jams, tissue culture medium plants, air freshener, cosmetics, etc.

Click here for: High 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

gellan gum clear solution in plant tissue cutlure

• 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 low 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.

Gellan Gum Manufacturer - CINOGEL BIOTECH