High Acyl Gellan Gum

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.The organization of High Acyl Gellan Gum is a premium quality dark yellow/off white powder.

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. According to different application,HA Gellen Gum could be divided into varieties of types:HA371,HAP(S),HAP(P),HAM.

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%.

Applications of Gellan Gum: 

Amond Milk, Protein Beverages, Dairy Products, Jellies, Candy, Bakery Fillings, Soy Milk, Meat Products, Pet Food, Juice.

Typical Dosage: 

Regular recommended dosage is 0.02%-0.12%.

Features of  High Acyl Gellan Gum:

1. High viscosity to keep stabilizing ;
2. Low Protein Reactive;
3. Low Calcium Reactive;
4. Help the blended beverage with a thicker mouth feel:
5. Good combination with modified starch to be used as thickener;
6. Excellent acid stability or wide pH application range.

Main Specifications of High Acyl Gellan Gum:

• Gellan Gum Purity:85%-108%;
• Assay(CO2 Yielding):3.3%-6.8%
• Total Nitrogen: 3%max
• Loss on Drying:15%max
• pH(1%solution):5.0-7.0
• Suspension Test(0.015%solution):Pass.

E.Number : E418

CAS. NO. : 71010-52-1

Einecs No: 275-117-5

Origin Country: China

QC:HACCP, Kosher, MUI Halal,ISO, BRC

Payment terms:T/T or L/C

Port of Delivery:Shanghai,Tianjin,Qindao

Storage and Shelf Life: Good sealing stored at cool and dry place. 24months shelf life.

Packaging Options :1KGS/BAG; 25KGS N.W. CARTONS, INSIDE PE BAGS; 25KGS N.W. DRUMS, INSIDE PE BAGS.

Regulatory Information: Gellan Gum complies with GB2760, GB25535-2010,FCC V and FAO/WHO.

Mailing us: gellangum@163.com

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