| CAS No.: | 71010-52-1 |
|---|---|
| EINECS: | 275-117-5 |
| Packaging Material: | Paper |
| Storage Method: | Cool Dry Place, and Sealed |
| Shelf Life: | 24 Months |
| Main Active Ingredient: | Gellan Gum |
| Samples: |
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| Customization: |
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Audited Supplier Gellan gum dry powder is beige in color, has no special taste or odor, and decomposes without melting at approximately 150°C. It has good heat resistance and acid resistance, and also has high stability to enzymes. It is insoluble in non-polar organic solvents and cold water, but can be dispersed in water with a little stirring, dissolved into a transparent solution when heated, and forms a transparent and solid gel after cooling. Dissolved in hot deionized water or low ionic strength solution in the presence of integrator, the aqueous solution is neutral.
Gellan gum can be used as a thickener and stabilizer. Precautions for use: This product is easy to use. Although it is insoluble in cold water, it can be dispersed in water with a little stirring. It dissolves into a transparent solution when heated and forms a transparent and solid gel after cooling. The dosage is small, usually only 1/3 to 1/2 of the dosage of agar and carrageenan. Generally, a dosage of 0.05% can form a gel (usually a dosage of 0.1% to 0.3%).
The gel produced is rich in juice, has good flavor release, and has a melt-in-the-mouth texture.
It has good stability and is resistant to acid hydrolysis and enzymatic hydrolysis. The gel produced is very stable even under high-pressure cooking and baking conditions, and is also very stable in acidic products. The performance is based on the pH value of 4.0~7.5. most. Its texture does not change with time and temperature during storage.
| Item | Standard |
| Color | White |
| Organization Status | Powder |
| Gellan Gum content, % | 85.0-108.0 |
| Loss on drying, % | ≤15.0 |
| Lead ppm | ≤2 |
| Particle size, % | 60 mesh ≥95 |
| Transparency, % | ≥85 |
| Gel strength, g/cm2 | ≥900 |
| Ash, % | ≤15 |
| pH 0.5% Solution | 5.0-7.0 |
| Bacterium account, CFU/g | ≤10000 |
| Coliform group, MPN/100g | ≤30 |
| Salmonella | 0/25g |
| Mold and yeast, CFU/g | ≤400 |
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