Food Additives CAS No 71010-52-1 E418 Gellan Gum

Food Additives CAS No 71010-52-1 E418 Gellan Gum

Description

Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan.

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What is gellan?

Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan. discovered in 1978,1988 Approved in Japan,1992 USA full approved.

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

Characteristic

Efficacy

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 in the manufacturing process, very suitable for Microbiological media and plant media.


Main function and applications of Gellan Gum

Function

Application

Adhesiveness

Sugar frost, sugar coat

Paint filming ability

Succade, candy

Emulsibility

Salad cream

Film forming ability

Synthetic casing

Foam stabilizer

Beer

Gelling agent

Jelly, stuffing, dessert, fruit jam

Anti-graining agent

Frozen food, syrup

Stabilizer

Ice cream, salad cream



High Acyl Gellan Gum

Low Acyl Gellan Gum

Molecular weight

1~2×106 Daltons

2~3×105 Daltons

Solubility

Hot water above 70℃

Hot water above 80℃ or cold water with sequestrants

Sensitivity to cations

Relatively insensitive to ions

Very sensitive to ions, especially to divalent cations such as calcium ions

Gelling conditions

Just Cooling

( do not need cations )

Cations, acids or soluble solids

Set temperature

70~80℃ (158~176℉)

30~50℃ (86~122℉)

Thermoreversibility

Thermo-reversible

Heat stable if using divalent


Gel texture

Soft and elastic gels

Hard and brittle gels



Comparison of Physical Properties of High Acyl and Low Acyl Gellan Gum

GESOLGEL ® Products

Gellan solutions provides many kinds of gellan gum ingredients for food, pharmaceutical and industry,

Gellan Solutions

Ingredients

Applications

Gel Form

Acyl Level

Solution Clarity

GESOLGEL® HA

Food ( Protein drink, Juice )

Soft, Elastic

High

Opaque, Milky

GESOLGEL® LA

Food (Beverage, Jellies )

Firm, Brittle

Low

Transparent

GESOLGEL® AFG

Air Freshener

Firm, Brittle

Low

Transparent

GESOLGEL ® PH-LA

Pharmaceutical, Oral Care and Personal Care


Firm, Brittle


Low


Transparent

GESOLGEL® PH-HA

Pharmaceutical, Personal Care


Soft, Elastic


High


Opaque, Milky

GESOLGEL® MTC

Microbiological media and plant tissue culture


Hard, Brittle


Low


Transparent


GESOLGEL Specialty Products

A range of specialty products for a variety of food formulation

Gellan Solutions

Specialty Products

Ingredient Label

Typical Applications

GESOLGEL® HAM

Sugar, Gellan gum

Dairy milk beverages

GESOLGEL® HPS

Sugar, Gellan gum,

Neutral plant protein based beverages

GESOLGEL® HFS

Gellan gum

Fruit juices Pulp suspension

GESOLGEL® FS

Gellan, Sodium citrate

High transparent fruit pulp suspending beverage

GESOLGEL® WJ

Gellan, Carrageenan, konjac gum

Multi-layer, heat resistance water jelly

GESOLGEL® FC

Gellan, Carrageenan,

Sodium Citrate

Heat resistance confectionery

GESOLGEL® JIS

Gellan gum,

Sodium Citrate

Icings, frostings, piping jellies, low- and reduced-fat frostings, sweet roll icings, royal icings

GESOLGEL® JFF

Gellan gum,

Sodium Citrate

Non-standard jams and jellies, fruit fillings

GESOLGEL® BAK

Gellan gum, Sugar,

Sodium Citrate

Bakery fillings ,Yogurt fruit


GESOLGEL® MP

Gellan gum, Sodium Citrate Potassium chloride

Meat Products

GESOLGEL® PF

Gellan gum, Potassium chloride

Canned pet food


We strictly implement the management policy of designing Food Additives CAS No 71010-52-1 E418 Gellan Gum according to customers' expectations. We stick to the spirit of pragmatic and innovative enterprise. We start from innovation, aim to achieve the best user experience and maximize value creation to achieve industry development.
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