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gellan gum cas 71010-52-1

Chemical Name: Gellan gum

CAS No.: 71010-52-1

Appearance: Off-white,odorless,free flowing powder

Assay: 85-108%

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Description

Gellan gumQuick 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 gumUsage

1.extremely good gelling performance

2.extremely good suspending performance

3.sparkling clarity

4.excellent acid /heat stability

5.excellent refreshing taste

6.easily combined with other hydrocolloids

 

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. Gelatin can stabilize food, enhance food structure and increase flavor. The application of gellan gum is similar to that of xanthan gum. However, the greatest advantage of gellan gum is that it can ensure that the colloid is very clear, so it can be used as a substitute for xanthan gum when xanthan gum is not suitable. 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. In acidic dairy products (such as yogurt, fermented sour cream or directly acidified milk gel), adding this colloid as a colloid protective agent can eliminate the protein flocculation and improve the taste of milk products.

2. Candy: Gelatin gum is used in candy. Its main function is to provide superior structure and texture forproducts,and shorten the time of starch soft gum colloid formation. If 0.075% gelatin is added to starch fudge, it can make

The gel formation time was shortened from 24 to 80h to about 12h.

3. Biscuits: Oil is the main raw material for biscuit production. It can make biscuits have good layers, adjust the flavor of products, and make products have good porosity. Generally, the grease used in biscuit production is mostly saturated fatty acid, such as hydrogenated lard, margarine, hydrogenated cottonseed oil, etc. Excessive intake of this unsaturated oil is harmful to human body. Cementitious gums can be used to reduce the amount of saturated fatty acids.

Using 3% gelatin and 0.2% sodium citrate to dissolve in deionized water, heating the mixture to 90 C, and then adding the hot gelatin solution to the dough of biscuit making can also improve the biscuit layers and make the biscuit have good porosity. As a kind of polysaccharide, it can also be used as a coating for pasta such as bread which needs further processing (such as frying). It can reduce the oil adsorption of food and produce low-calorie products. Enhanced flavor of foods wrapped with polysaccharides can better meet the needs of consumers. It can also be used as a stable thickener on ice cream, and its dosage is very low.

 

Microbial metabolic gum, also known as biosynthetic gum, is a polysaccharide substance produced by microorganisms under different external conditions in the process of growth and metabolism. Because microbial metabolic gum is not affected by climate and harvest as vegetable gum, it has broad application prospects. And the research is also very popular at home and abroad. Therearemore commodity value in developing and putting into scale production, such as xanthan gum, gellan gum, gel polysaccharide, dextran, pullulan and so on.

They are widely used in food, petroleum, chemical industry and pharmaceuticals as emulsifiers, suspension agents, gelling agents, film-forming agents, lubricants and so on. Gellan Gum is one of them. It was manufactured by Kelco Co., Ltd. in 1978 and was authorized by FDA in 1992. Gellan Gum has become another microbial extracellular polysaccharide used in food after xanthan gum.

Although there are many kinds of microbial polysaccharides that have been developed, only xanthan gum and gelatin have been allowed to be widely used as food additives by the food legislature so far. In addition to the United States, more than a dozen other countries have approved it as a food additive. In 1996, China approved its use as a food thickener and stabilizer (GB20.000, INS418), which can be used in all kinds of food according to normal production requirements.

 

Gelation mechanism

When gelatin is dissolved in water, molecules will form a double helix structure automatically. The main force thatstabilisethe double helix isintermolecularhydrogen bond. The double helix is further aggregated to form a three-dimensional network structure, which is easy to intercept water molecules and produce gelation. The gelation mechanism of gellan gum is considered to be cationic polymerization initiated by double helices. Cations can promote cross-linking in molecules, stabilize double helix and accelerate the formation of three-dimensional network structure bydoublehelix. The carboxyl side chains of gelatin molecules repel each other due to electrostatic interaction, which hinders the tight aggregation of helixes, while the cations can shield the electrostatic repulsion. A schematic diagram of thegelmechanism is shown.

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Gellan gumPackaging and Shipping

Packing:25kg/drum

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