Low Acyl Gellan Gum

Gellan Gum is a kind of hydrocolloids that is originated from plants ( maize / soya / pea / yeast extract). It’s green and healthy products 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. 

According to different application, LA Gellan Gum could be divided into varieties of types: LAS,LAG,LAT,LA371.LA371 target use in beverrages, juice,candies,fruit pruee, bakery filling ,jellies and meat;LAS is beverages,Juice;LAG is solid car-Air freshener and LAT is plant tissue culture media.

Regular recommended dosage of gellan gum is 0.012%-0.5% due to different application textures. 

Features of Low Acyl Gellan Gum:

• Solution Made by Gellan Gum is Clear and Transparent ;
• Excellent Acid / Heat Stability ;
• Quick Suspending Time ;
• Outstanding Flavor Release ;
• Low Dosage .

Main Specifications of Low Acyl Gellan Gum:Gellan Gum Purity:85%-108%;

Assay(CO2 Yielding):3.3%-6.8%
Total Nitrogen: 3%max
Loss on Drying:15%max
Transmittance(0.5% solution):85%min.
Gel Strength(0.5%solution):900g/cm2 min.
pH(1%solution):5.5-7.5
Suspension Test(0.015%solution):Pass.

Mailing us: gellangum@163.com 

More information about Gellan Gum:

Gellan gum is a water-soluble polysaccharide produced by Pseudomonas elodea, a bacterium.

Microbiological Gelling Agent: Gellan gum, also branded by few suppliers as AppliedGel, Phytagel or Gelrite, is used primarily as a gelling agent, alternative to agar, in microbiological culture.It is able to withstand 120 °C heat, making it especially useful in culturing thermophilic organisms. One needs only approximately half the amount of gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of divalent cations present. Gellan gum is used as gelling agent in plant cell culture on Petri dishes, as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues. Although advertised as being inert, experiments with the moss Physcomitrella patens have shown that choice of the gelling agent – agar or Gelrite – does influence phytohormone sensitivity of the plant cell culture.

Food Science: As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink.It is used in soya milks to keep the soy protein suspended in the milk.

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.

Package 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.

Email: gellangum@163.com

Whatsapp: +86-17335701862 ; Tel.: +86-371-550675271

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