Low Acyl Food grade Gellan Gum

Low Acyl Gellan Gum
Specification please refer to the following COA:
Product Name: Gellan Gum Low Acyl
Shelf life: 2 years
Items
Specifications
Results
Purity
3.3 ~6.8% ( CO2 Yielding )
4.8%
Gel Strength
900g/cm2 Min
1295g/cm2
Transmittance
80% Min
87%
Particle Size
98% Min Pass 80 mesh
99.6%
pH Value
6.0 ~ 8.0
6.08
Loss on Drying
10.0% Max.
4.1%
Ash
15.0% Max.
11.2%
Mercury
1mg/kg Max.
Complies
Cadmium
1mg/kg Max.
Complies
Lead
2mg/kg Max.
1mg/kg
Arsenic
3mg/kg Max.
1mg/kg
Total Bacterial
10000cfu/g Max.
500cfu/g
Mould & Yeast
100cfu/g Max.
Complies
E. Coli
Negative in 5g
Complies
Salmonella
Negative in 10g
Complies
Conclusion: This batch of product complies with the standarad
Comparison of Physical Properties of High Acyl and Low Acyl Gellan Gum Molecular WeightSolubilitySensitivity to cationsGelling conditionsSet temperatureThermoreversibilityGel texture
Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from (previously called ), in a manner similar to xanthan. discovered in 1978,1988 Approved in Japan,1992 USA full approved.
Compared with other colloids, Gellan Gum has many peculiar advantages:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
Gellan gum is widely used in foods and various other fields.
(1)Typical foods prepared using gellan gum: Gelled desserts, jam, jelly, pudding, confectionery, sugarcoating of confectionery, frost of cake, filling of cake or bread, and other foods, cakes, and pet foods.
(2) Other applications:Microbiological media, capsules, perfumes, etc.