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gellan gum cas 71010-52-1

Assay: 85-108%
Appearance: Off-white, odorless, free flowing powder
Package: 25kg/drum
Capacity: 600MT/year
Sample: Available

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Description

Gellan gum

Gellan gum Quick Details

Chemical Name: Gellan gum

CAS No.: 71010-52-1

Appearance: Off-white, odorless, free flowing powder

Assay: 85-108%

Gellan gum Typical Properties

Item Standard
Characteristic Off-white,odorless,free flowing powder
Content 85-108%
Solubility Soluble in water to form viscous solution
Calcium ion test Pass
Particle size ≥95% pass 60 mesh
Loss in drying ≤15.0%
Ph value 5.5-7.5
Residue of ethanol ≤750mg/kg
Gel strength(0.5% solution) ≥800g/cm2

Gellan gum Usage

The main role of gellan gum is as gel, thickener, suspending agent or formingfilmin food. It can be used in combination with other colloids, such as xanthan gum, gelatinandsophora bean gum. The greatest advantage of gellan gum is that it can ensure that the colloid is very clear. So far, gelatin has been used in baking products, dairy products, fruit juice, milk drinks, sugar coatings, frosting, jam, meat productsandvarious desserts.
1. dairy products: gellan gum can be used in dairy products. When the gellan gum is heated to 75 degrees, it can be directly hydrated in milk.
2. Candy: Its main function is to provide superior structure and texture forproducts,and shorten the time of starch soft gum colloid formation.
3. Biscuits: It can make biscuits have good layers, adjust the flavor of products, and make products have good porosity.

Gellan gum Packaging and Shipping

Packing: 25kg/drum

Delivery: delivery within 3-5 days after receiving your payment

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