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.
Low Acyl Gellan Gum is a fine chemical powder refined from High Acyl Content gellan gum,the low acyl gellan gum from CINOGEL BIOTECH is pure and a multi-functional gelling agent and thickener, forms transparent firm gels with perfect visual clarity.
It is widely used in lower concentrations to produce fluid gels, pastes and to thicken liquids with good flavor release.
It is also one of the best alternative to agar agar and vegetarian gelatine with higher gel strength of as much as over 1300g/cm2,excellent stability and high transparency rate over 90%,good thermal stability can withstand temperature up to 120℃.
Gellan Gum gels with wide PH tolerance and it is stable in solution of PH rang from 3.5-8 which makes it suitable for a wide range of different applications in foods and beverages.
Gellan Gum can be used alone or in combination with other various gelling agents to improve strength and texture. Gellan Gum low acyl can be used individually, or with other products. Combining it with other gelling agents forms many different gel strengths and textures.
-Produce heat resistant gels and jellies
--Produce clear and firm gels which can withstand temperature of up to 120C
-Add to fruit juice to produce heat stable purees
-Create fluid gels for sauces
-Use to thicken liquids
How to use:
Soluble in water, requires heating to over 100 ºC until fully dissolved in solution. And forms heat resistant gels on cooling.Gellan Gum low acyl can also be used in lower concentrations to make fluid gels, pastes or thicken liquids and sauces.
For a light viscous solution 0.1%-0.5%
For a soft gel 1- 1.5%
For a firm cutting gel 1.5 - 2%
Storage Conditions:
Store in dry, cool conditions and not in direct sunlight. Shelf life of 2 years.
Ingredients:
Gellan Gum (E418)
Dietary Information:
Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free, Halal friendly.
Typical Nutrition list:
Based on typical content/100g
Energy: 168kCal
Protein: 1g
Carbohydrate: 46%
Fat: 0g
Fibre: 0g
Our High Acyl Gellan Gum can be used to make soft flexible gels that don't break. It can also be blended with Gellan Gum low acyl to create a softer texture of gel.
-Produces flexible elastic gel
-Perfect for creating soft gels, marshmallows and mousses
-Use to thicken liquids
-Blend with Gellan Gum low acyl to create a softer texture gel
How to use: Dosage: 0.5 – 2.0%. Soluble in water, requires heating to 100 ºC. Gelling occurs when Gellan Gum solution is heated to 100ºC. then allowed to cool. Gellan Gum gels are stable in solutions ranging from 3.5 - 8.0 pH making it suitable for a wide range of applications.
Storage Conditions:
Store in dry, cool conditions and not in direct sunlight. Shelf life of 2 years.
Ingredients:
Gellan Gum (E418)
Dietary Information:
Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free, Halal friendly.
Typical Nutrition list::
Based on typical content/100g
Energy: 200kCal
Protein: 11g
Carbohydrate: 0%
Fat: 0g
Fibre: 0g
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