Goma High Acyl Gellan

Characteristic

Efficacy

1. Very Low dosage, form gel at 0.05-0.25% concentration

Gellan gum is a very effective gelling agent

2. Excellent thermal stability and acid stability

1.Little effect to gel strength after heat sterilization

2.Its powder form allows longer term of use and long-term stability even under acid condition.

3.Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels

Can be made into thermal reversible and thermal un-reversible gels

4.Retains excellent flavor releasing ability

Improve product quality

5.Good combination with other hydrocolloids

Adjustable gel elasticity and rigidity

6.Good compatibility with other ingredients

Can be widely used in many formulations

7.Can form gel between pH 3.5~7.0

Can form high quality gels and have good gel strength in acid to neutral food formulations.

8.Anti-aging function

Prevent aging and viscosity raising of starch

9.Not easy lead to enzymolysis

Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media. 

Function

Application

Adhesiveness

Sugar frost, sugar coat

Paint filming ability

Succade, candy

Emulsibility

Salad cream

Film forming ability

Synthetic casing

Foam stabilizer

Beer

Gelling agent

Jelly, stuffing, dessert, fruit jam

Anti-graining agent

Frozen food, syrup

Stabilizer

Ice cream, salad cream 

Items

Specifications

Results

Particle Size

99% pass 28 mush

Complies

Particle Size

97% Pass 42 mush

Complies

Loss on Drying

Not more than 14%

4.5%

Powder Color

Not less than 60%

62%

Density

Not more than 60.0cc/25g

57.0cc/25g

pH Value

6.0 ~ 8.0

7.14

Gel Strength

300 ~500g/cm²

410g/cm²

Ethanol

Not more than 750ppm

50ppm

Total Bacterial

Not more than10000cfu/g

Complies

Yeast

Not more than 400cfu/g

200cfu/g

Mould

Not more than 400cfu/g

200cfu/g

E. Coli

Negative

Complies

Ash

Not more than 12%

5.74%

Heavy Metals

Not more than 20.0ppm

9.0ppm

Lead

Not more than 2.0ppm

1.0ppm

Arsenic

Not more than 2.0ppm

1.0ppm

Salmonella

Negative

Complies

High Acyl Gellan Gum

Low Acyl Gellan Gum

Molecular Weight

1~2×10⁶  Daltons

2~3×10⁵  Daltons

Solubility

Hot water above 70°C

Hot water above 80°C or cold water with sequestrants

Sensitivity to cations

Relatively insensitive to ions

Very sensitive to ions, especially to divalent cations such as calcium ions

Gelling conditions

Just Cooling

( do not need cations  )

Cations, acids or soluble solids

Set temperature

70~80°C (158~176°F)

30~50°C (86~122°F)

Thermoreversibility

Thermo-reversible

Heat stable if using divalent

Gel texture

Soft and elastic gels

Hard and brittle gels