| CAS No.: | 71010-52-1 |
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| Formula: | / |
| EINECS: | 275-117-5 |
| Certification: | ISO, FDA, HACCP |
| Packaging Material: | Paper |
| Storage Method: | Normal |
| Samples: |
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| Customization: |
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Gellan gum, having a good water retention and elasticity. It can endow food with pleasant texture and tastes, it exhibits good flavor release characteristics. High acyl gellan gum can usually be used in combination with other food colloids which can obtain the best sensory, texture, and stability. Although gel-type food glues such as carrageenan and agar have similar gel characteristics to gellan gum, high-acyl gellan gum has advantages in flavor release, acid stability, thermal reversibility, anti-aging, and application dosage.
Specification:
| Specification | High Acyl | Low Acyl |
| Degree of acylation | > 50% | ≤ 50% |
| Total acyl content (wt%) | > 7.35 wt% | ≤ 7.35 wt% |
| Molecular weight | 1-2 *10^6 | 2-3 *10^5 |
| Viscosity | High | Low |
| Gelling temperature | 70-80ºC | 10-60ºC |
Gellan gum is a multi-functional hydrocolloid used as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in food, beverage, personal care applications and pharmaceuticals.
Food Industry
Commonly the usage level ranges from 0.1% to 1%. And usually, we can find it in plant-based drinks, fruit/flavoured still drinks, nectars, pastilles, gums, jellies & chews, meal replacements, desserts, and flavoured milk.
Beverage Industry
Gellan gum can be used as a suspension agent (for example, suspend jelly beads and form a smooth fluid gel), stabilizer and mouthfeel creator in juices, juice drinks, dairy alternative & plant-based beverages.
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