22 Nov
For a long time, food manufacturers have added hydrocolloids such as xanthan gum, pectin, carrageenan or Gellan Gum to give salad dressings, jams, ice creams, and other foods their characteristic textures. Hydrocolloids are substances that alter the flow properties, or rheology, of aqueous solutions in which... read more
13 Oct
Both Gellan Gum and Curdlan Gum are plant based (maize) food gums under fermentation procedure.
Gellan Gum and Curdlan Gum could be defined with vegan products. read more
13 Oct
Gels formed by Curdlan Gum Gel. under heating condition of 80C is Heat Irreversible read more
23 Mar
Low Kations Reaction Ability Gellan Gum Available
Low Acyl Gellan Gum is quite sensative to Kations like Calcium, so the appearance of Kations like Ca would cause a serious problem for gellan gum dissolving in water, leading to a weaker or failed application trial.
Problem above... read more
29 May
Opal Curdlan Gum Nitrogen Level?
Below 0.3%. read more
28 Dec
Gellan Gum LAG is wildely applied in Chinese Style Noodles and Buckwheat Noodles.
If gellan gum is applied to Chinese noodles, buckwheat noodles, or other flour products, it can enhance the noodle’s hardness, elasticity, viscosity, and improve the taste, inhibit the swelling in hot water,... read more
23 Nov
Low acyl gellan is a carbohydrate secreted by a bacterium (Sphingomonas elodea) that, when in the presence of salts or acid, forms very clear, clean, and brittle gels.
Alternative Names : E418 LA
Culinary Uses
Use to stabilize emulsifications or foams, thicken, or gel.
Preparation Tips
Presence of sodium... read more
17 Oct
What is Curdlan Gum E418 Food Additive ?
Curdlan is a microbial exopopolysaccharide (EPS), produced by Alcaligenes sp, and D-glucose in the C1 and C2 bits with β-glucosidase formatting a non-ionic polysaccharide chain substances. Curdlan can be dissolved in alkaline solution (which can be completely dissolved in sodium hydroxide,... read more
26 Apr
If gellan gum was applied for suspending fruit pulps in beverages, but the fruit pulps didn’t float, the operator should check the ingredients list, whether there’s kations or salts applied ?
We know the suspending powder of gellan gum could only be released with help... read more
20 Aug
By using Pea Protein as feeder culture source instead of Soya Protein, the biggest advantage and benefit is to avoid Soya Allergen Residual and cross contamination of Soya Allergen. The quality of gellan gum produced by Pea Protein or Soya Protein keeps the same. read more
