CAS:71010-52-1
Feed Culture:Soya protein or Pea protein
Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum
Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener
Application: Confectionery, Dairy, Flavor + Fragrance, Food, Fruit Preparation, Technical
Origin: Water-soluble Polysaccharide which is produced by the aerobic fermentation of the microorganism Sphingomonas elodea.
Function: Gelling agent and heat stabilizer in fruit preparations, stabilizer and thickener in soy drinks ,
Qualities:
100% pure High Acyl Gellan Gum
Packaging and storage:
Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum size)
Store in cool,dry conditions; shelf life of 24months

Item
Specification
High Acyl Gellan Gum
Yellowish powder  
Particle Size(%)
80mesh≥98
Loss on Drying /(%)
≤15
pH(0.5%Solution)
4.0-7.0
Ash(%)
≤10
Lead(Pb)/(mg/kg)
≤1.0
Gellan gum content(%)
85-108
Suspension Test
Pass
Aerobic Bacterial Count(CFU/g)
≤10000
Coliforms (MPN/100g)
≤30
Yeast and Mold (CFU/g)
≤400
Salmonella
Not Detected



















Features of Gellan Gum High Acyl:

1.Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages: 
2.Excellent acid stability or wide pH application range: 
3.Can help to form elastic gels: 
4.Help the blended beverage with a thicker mouth feel: 
5.Good combination with modied starch to be used as thickener; 
6.Good compatibility with other ingredients and hydrocollids.
7.in some dairy-alternative milks (i.e., oat milk or almond milk), gellan gum keeps the beverage's ingredients stable and suspended

Typical Procedure of Gellan Gum Application:

1. Make gellan gum dispersed in cool deionised water by stirring; 
2. Heat solution 1. to 80 Celcius Degree; 
3. Add cations into solution 2.; 
4. Cool down the solution 3. to certain temperatures, stabilizing / suspending fuctions avaiable.

Dispersion:

To disperse the product without lumps: Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion.

Dissolution/Hydratioin:

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(Sequestrants such as sodium citrate may be required for hydration in hard water).

Typical Applications:

High Acyl Gellan Gum provides fluid gelation, suspension or stabilisation to food and beverage (including dairy products) products. 
Some Specific Applications: 
1. Acid fruit juice; 
2. Fruit Pulps Suspending Beverage; 
3. Dairy Drinks such as netural milk, youghurd, cereal milk, soybean milk, fruits pulps suspending milk beverages; 
4. Roughage Drinks; 
5. Vegetable protein beverage.
6. Dairy-alternative milks (i.e., oat milk or almond milk)

Regulatory Information:

Gellan Gum High Acyl complies with requirements contained in the following regulations and standards: In China: GB25535-2010;In U.S.A.: FOOD CHEMICALS CODEX, 21 CFR § 172.665; In Canada: CANADIAN FOOD AND DRUG LAW (ITEM G.2,TABLE IV), In EU: THE PURITY CRITERIA IN THE CURRENT EC DIRECTIVE, 1829/2003/EC; EU Regulation 2021/1165,Others:JECFA Standard.
High acyl gellan gum: Colloid solubility is not so sensitive to the metal ions(K+, Na+, Ca2+, Mg 2+, etc).it can be used with monovalent and divalent soluble salt, which are necessary for suspension effect and stability.
The optimum sol temperature is above 80℃. pH range is 3.4-7.5. High acyl gellan gum is usually used in non transparent beverage or food, such as dairy products, grain beverage, plant protein drinks, health drinks, meat products, etc. It can also used with CMC, guar, microcrystalline cellulose, pectin, carrageenan to broaden its scope of application.

Originally published at https://www.cinogel.com/high-acyl-gellan-gum.html