Gellan Gum has two main varieties: Natural Type HA Gellan Gum and De-Acyled Type LA Gellan Gum. The appearance of gellan gum is white to tan fine powders with 60/80mesh particle size.
For food & beverage, cosmetics, pharmacy, daily chemicals, food packaging, tissue culture medium and oil drilling industry, gellan gum could be used at low dosage in a wide variety of products that require gelling, texturizing, stabilizing, suspending, film-forming and structuring.
LA Gellan Gum when dissolving in water , is clear and of low viscosity. The Gels formed by LA Gellan Gum is clear and transparent. Heat - Irreversible gels could be available with help of Kations for LA Gellan Gum.
Main Applications for LA Gellan Gum : Clear Suspension Beverages like Nata De Coco beverage, Basil Seeds drinks, Chia Seeds Beverage, Aloe Vera Drinks ; Jellies and Puddings ; Crystal Balls for Milk Tea ; Meat products ; Bakery Fillings ; PTC Plant Growth Gel ; Solid Car Air-fresheners.
HA Gellan Gum is tan powder which helps to get cloudy / non-transparent solutions with very high viscosity to provide strong lifting power. HA Gellan Gum is not heat stable. Gels formed by HA Gellan Gum is elastic.
Main Applications for High Acyl Gellan Gum : Plant Based Protein Beverages like Oat milk, Almond Milk, Soya Milk ; Dairy Drinks ; Yoghurt ; Puddings ; Juices.
Opal Biotech. also supply Curdlan Gum for food industry.
Food Additive Curdlan Gum HBG-371 is a perfect gelling agent as replacement of Carrageenan in meat products, meat balls, plant-based meat foods, beancurd, Bionic vegetarian diet, noodles and bakery products, plant based burgers.
Curdlan Gum helps to provide heat-irreversible gels, strong elastic Q-Characteristics gels, Water Absorb / Retention, Heat Stable, Acid and alkalinous Stability.
The use method of Curdlan Gum is very simple, you just need to heat the gum solution and cool down.
With E Number E418, Curdlan Gum is derived from plant origin corn / maize .
The product is packed in 20Kg/Drum or 20Kg/Carton with a PE bag inner. 1KGS SAMPLE BAG PACKAGE .
Gellan Gum is a kind of plant based food gum that is derived from Maize/Soya under fermentation procedure. It could be defined with Vegan Food Ingredients and also KOSHER and HALAL product.
High Acyl Gellan Gum is a natural type gellan gum with off-white to tan fine powder to be used as a thickener, emulsifier, and stabilizer mainly in neutral plant protein based beverage such as almond milk and oat milk beverages.
High Acyl Gellan Gum is of very high viscosity, stabilizing performance and strong lifting power for suspending. The solution made by HA Gellan Gum is non-transparent/cloudy type with dosage approx 0.025%-0.035%.
Now for bakery fillings , ready powder type foods for elderness as well as juices, lots of HA Gellan Gum be utilized.
Gellan Gum is a kind of hydrocolloids that is originated from plants ( maize / soya / pea / yeast extract). It’s green and healthy product used in food industry, being defined as Vegan products and could be used for KOSHER as well as HALAL.
Low Acyl Gellan Gum is a de-acyled type gellan gum with white fine floating powder. When dissolved in water, the solution made by this type of gellan gum is clear or transparent type. Due to its excellent fluid gel properties , it will keep cubes or insoluble particles suspending in beverages.
Food Grade Low Acyl Gellan Gum is mainly used for meat products, bakery fillings, jellies and puddings, crystalline balls for milk tea, soft candies, as well as suspension beverages such as aloe vera drinks, basil seeds beverages, and coco de nata drinks.
Industrial Grade Low Acyl Gellan Gum could be used for Plant Tissue Culture , Cosmetics, Pharmacy, Pet Food, Solid Car Air Freshener.
Gels formed by low acyl gellan gum is HEAT-IRREVERSIBLE.
Regular recommended dosage of gellan gum is 0.012%-0.5% due to different application textures.
Gellan Gum is a kind of plant based food hydrocolloids originated from Corn/Maize , Soy).. It’s Vegan and Organic, and could be defined as KOSHER and HALAL Food Ingredients.
Pea Based Gellan Gum is using Pea Protein as feeder culture instead of Soya Protein to avoid allergen risks. Both Low Acyl Gellan Gum and High Acyl Gellan Gum could be produced from Pea Protein instead of Soya.
High Acyl Gellan Gum fermented by Pea Protein is of more stable viscosity and solubility.
Typical Dosage of Gellan Gum is 0.012%-0.5%.
Applications of Gellan Gum: Amond Milk, Plant Based Protein Beverages, Dairy Products, Jellies, Candy, Bakery Fillings, Soy Milk, Meat Products, Plant Tissue Culture , Cosmetics, Pharmacy, Pet Food, Solid Car Air Freshener.
LAT Type Gellan Gum (also know as Gelrite , Gelzan or Phytagel ) has replaced Agar Agar for vitro plants productionsas as more transparent and stable gelling agent.
The appearance of LAT gellan gum is white floating fine powder. LAT Gellan Gum is for Plant Growing Gels, as well as Cell Tissue Culture Media.
The transparency of LAT Type Gellan Gum Gels and Solution could be 90% .
The Gel. Strength of LAT Type Gellan Gum could be 400g/cm2 – 1300g/cm2 subject to different application conditions.
CAS of LAT Gellan Gum is 71010-52-1 ; E No.: E418 Gellan Gum;
Gellan Gum is Derived from Corn; Natural and large supplying quantity; Gellan Gum is of 1/4 Dosage against PTC Agar;
Simple Use Step: Use at 2-4 g/L for best results —► Produces a clear and firm gel upon autoclaving at 121° C (250° F)—► LAT Gellan Gum is compatible with a wide variety of media and is stable over a wide pH range.
