suspending agent 71010-52-1 Gellan Gum

Superiority:

Gellan gum is a polysaccharide, it is composed of repeating tetrasaccharide (4 simple sugars) units, each consisting of two glucose (Glc) residues, one glucuronic acid (GlcA) residue, and one rhamnose (Rha) residue.

Gellan gum is prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan, discovered in 1978, approved in Japan in 1988, approved in USA in 1992.

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. Characteristic and efficacy of Gellan Gum 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