Low Acyl Gellan Gum

                                   
Introduce

Gellan gum is a hydrocolloid produced by the microorganism Sphingmonas elodea. Gellan gum is manufactured by fermentation from a carbohydrate source(glucose) and a nitrogen source (soy protein / pea protein). Deacylation is carried out by treating the product with alkali.

Gellan Gum LA is a perfect gelling / stabilizing agent applied in food and beverages, personal care products, cosmetics and solid air fresheners.

LA Gellan Gum is refined white powder with high transparency when dissolving in water. The Gels formed by LA Gellan Gum is clear and brittle. LA Gellan Gum is of very low viscosity (approx 30-70cps). 

According to different application, LA Gellan Gum could be divided into varieties of types: LAS, LAG, LAT, LAJ, LA371.

 

LA371 Type Low Acyl Gellan Gum is a newly launched item to solve the soluble ability in normal temperature water.

 

Features


1.Clear Solution and Gels; 85% min. High Transparency ;

2.Gel formed by LA Gellan Gum under Calcium is heat irreversible;

3.Texture of LA Gellan Gum Gels are brittle and clear;

4.Long time moisture maintainence ability.

Description

Typical Dosage of Gellan Gum LA:

Regular recommended dosage is 0.012%-0.5%.

Setting temperature would be 23-30 Celcius Degress.

Filling Bottle Temperature is adviced with 55 Celciul Degrees.

Blending with other hydrocolloids is advised to increase the performance.

Dispersion & Dissolution:

Premix the powder with the other dry ingredients, and pour the preparation into the liquid underefficient stirring. Continue stirring to obtain a complete dispersion.or, disperse it in a non-solvent medium (oil or others). The dissolution of the product depends on the medium and the process: it is improved by heat treatment(time, temperature), shear stress(stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-10min or at around 85-90℃ for 20-30min with sequestrants.


Ingredients: Gellan Gum(E-418);CAS.:71010-52-1; For application as gelling agent.

Certificates: This product is KOSHER and MUI HALAL certified.

Packaging Options:1KGS/BAG; 25KGS N.W. CARTONS, INSIDE PE BAGS; 25KGS N.W. DRUMS, INSIDE PE BAGS.

Storage and Shelf Life:STORED IN COOL AND DRY PLACE WITH GOOD SEALING;24MONTHS.

Regulatory Information: The product comply with GB2760, GB25535-2010,FCC V and FAO/WHO.


Main Specifications:

Gellan Gum Purity:85%-108%;

Assay(CO2 Yielding):3.3%-6.8%

Total Nitrogen: 3%max

Loss on Drying:15%max

Transmittance(0.5% solution):85%min.

Gel Strength(0.5%solution):1000g/cm2 min.

pH(1%solution):5.5-7.5

Suspension Test(0.015%solution):Pass.

Feeder Culture: Soy Protein (Pea Protein Optional).