Gelrite Gelrite gellangum Gellan
Description: Almost white powder, odorless and tasteless. The most important characteristic is that the gel can be formed at low concentration (0.05%). Generally, it is first dispersed in water (insoluble in cold water), heated to 75℃ after hydration, adding appropriate cations, and then heated to 80 ~ 90℃, after cooling, gel is formed. The gel is reversible to heat, but if the type and concentration of cations are properly controlled, the gel can be maintained at higher temperatures (100 ° C).
Uses: Thickener; Gelling agent. Stabilizing agent;
Specification:
Characteristic |
Off-white, odorless, Free flowing powder |
Content |
98~108% |
Solubility |
Soluble in water to form viscous solution |
Calcium ion test |
Pass |
Particle size |
≥95% Pass 60mesh |
Loss on drying |
≤15.0% |
Loss on Ignition |
≤15.0% |
pH value |
5.5~7.5 |
Residue of ethanol |
≤750mg/kg |
Gel strength |
Gel strength |
(0.5% solution ) |
≥900g/cm2 |
Transmittance 1% |
≥76% |
Total Nitrogen |
≤3% |
Lead |
≤2mg/kg |
Mercury |
≤1mg/kg |
Arsenic |
≤2mg/kg |
Cadmium |
≤1mg/kg |
Total bacterial |
≤5,000cfu/g |
Yeast & Mold |
≤400cfu/g |
E. Coli |
Negative |
Salmonella |
Negative |
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