Low Acyl Gellan Gelrite Gum E418 Price 2 Years ≥95% Pass 60 Mesh 25kg/drum 60/80mesh from CN;ZHE 85-108%
Product Description
Gellan gum is used primarily as a gelling agent, alternative to agar. As a food additive, gellan gum is used as thickeners, emulsifier. It is used in soya milks to keep the soy protein suspended in the milk.
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 agar and carrageenan use.It can be used into the pet food, candy, dairy products, jam, flour product.
Product Specification
| Gellan Gum High acyl | ||||
| PARAMETER | SPECIFICATION | |||
| Appearance | white powder | |||
| Particle Size (%) | 98% through 80meh | |||
| Purity (%) | 3.3-6.8 | |||
| Loss on drying (%) | 14 max | |||
| Ash (%) | 10 max | |||
| PH(1% Solution) | 4.0-7.0 | |||
| Heavy metal | ||||
| Lead,as Pb | 2ppm max | |||
| Microbiology | ||||
| TPC (cfu/g) | 10000 max | |||
| Coliforms ( mpn/100g) | 30 max | |||
| Mould and yeast (cfu/g) | 500 max | |||
| Gellan Gum Low acyl | ||||
| PARAMETER | SPECIFICATION | |||
| Appearance | White power | |||
| Gellan Gum content | 85.0-108.0% | |||
| Loss on drying | 15.0% max | |||
| Particle size | 90% through 80mesh | |||
| Transparency | 76% min | |||
| Gel Strength | 800 g/cm2 min | |||
| Ash | 15.0% max | |||
| PH 1% Solution | 4.0-7.0 | |||
| Heavy metal | ||||
| Lead,as Pb | 2 ppm max. | |||
| Microbiology | ||||
| Bacterium account | 10000 cfu/g max | |||
| Coliform group(mpn/100g) | 30 max | |||
| Salmonella | 0/25g | |||
| Mold and yeast | 400 cfu/g max | |||
Conclusion: The goods conform to the standard of FCCV/ E418/ FAO/WHO.
High Acyl/Low Acyl Gellan Gum
Texture: Low-acyl Gellan is generally considered brittle while high-acyl Gellan is more elastic. It is possible to combine the two to create the exact desired texture.
Appearance: High-acyl Gellan is opaque, low-acyl Gellan is clear.
Flavor release: Good, for both varieties.
Mouthfeel: Both have a clean mouthfeel; low-acyl Gellan has been described as "creamy" as well.
Freeze / Thaw stable: High-acyl Gellan is freeze/thaw stable. Low-acyl Gellan is not.
Syneresis (weeping): Generally not.
Shearing: Creates a shear-thinned gel, otherwise known as a fluid gel.
Packing & Shipping
Packaging: 25kg/bag/drum or according to client request.
Shipping Detail: 20-30 days after confirm order.
Storage: In cool and dry condition with original packing or well-closed container.
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