High Quality Food Grade Best Price Low Acyl Gellan Gum Powder

• Customization: Available
• CAS No.: 71010-52-1
• EINECS: 275-117-5
• Model NO.: Gellan Gum-2
• Certification: FDA, Halal
• Storage Method: Normal
• Shelf Life: >12 Months
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: Powder
• Color: White
• MOQ: 1kg
• Gel Strength: 1200
• Content: 98%
• pH: 5.0-7.0
• Transport Package: Box
• Specification: 25kg/drum
• Origin: China
• HS Code: 39139000
• Production Capacity: 40, 000 Kilos a Month

Product Description

Product Description

Gellan gum is a hydrocolloid produced by the microorganism Sphingmonas elodea. Gellan gum ismanufactured by fementation from a carbohydrate source(glucose). Deacylation is carried out bytreating the product with alkali. Gellan Gum LA is a perfect gelling / stabilizing agent applied in food andbeverages, personal care products,and solid air fresheners, Appearance of CAlXiN Gellan Gum LA is whitefine powder.

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Product Packaging

The product is packed in 25Kg/Drum.
Stay away from heat and moisture, preferably at a cool and dry place.
The product, when stored in these conditions and in its original unopened packaging,will maintainits initial properties for 24months

Product Parameters

 

Item	Standard
Appearance	White powder
Gellan Gum contect(%)	85.0-108.0
Loss on drying(%)	≤15.0
Lead(mg/kg)	≤2.0
Particle size(%)	60 mesh ≥95
Transparency(%)	≥85
Gel strength (g/cm^2)	≥1100
Ash(%)	≤15
PH(0.5% Solution)	4.0-7.0
Bacterium account(CFU/g)	≤10000
E. Coli	0/25g
Yeast and mould(CFU/g)	≤400
Salmonella	0/25g

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Product Application

Gellan gum provides gelation, suspension or stabilisation to food products. lt is very economic in use asit 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.

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 Airfresheners: dosage :0.8%-1.5%;
6.Dessert Fillings :0.8%-1.0%;
7.Jelly Drink: 0.25%-0.4%.