Gellan gum

I. Product Overview gellan gum is a use Elodea Pseudomonas microorganisms produce extracellular polysaccharide produced by bacteria, is an international food legislative bodies have been permitted as food additives microbial polysaccharide, China has in 1996 approve its use as a food additive. Product gellan gum is β-D- glucose, β-D- glucuronide and α-L- rhamnose as microbial polysaccharide repeating units, which in recent years one of the most promising microbial polysaccharide having. Gellan gum as suspending agents, thickening agents, gelling agents, clarifying agents, emulsifiers, stabilizers, film formers, lubricants, and other media have been widely used in food, washing, oil, pharmaceuticals, cosmetics, ceramics and more than 20 industries. Gellan gum product has the following characteristics: a low dose; 2 excellent thermal stability and acid resistance; 3 superior taste of; 4 high gel transparency; 5 adjustable elasticity and hardness..... ; 6. good compatibility. The amount of gellan gum is in the range of 0.01% -0.04% was pseudoplastic fluid properties, when used in an amount> 0.05%, to form a clear transparent gel. 0.25% can be achieved using an amount of 1.5% agar gel strength usage and usage of 1% carrageenan produced. Typically the amount of 0.1% -0.3%, only carrageenan and agar amount of 1 / 5-1 / 2. Second, the product type gellan gum produced in two ways: high-acyl gellan gum (native gellan gum) and low-acyl gellan gum (off-acyl gellan gum). The difference between the two products is as follows: gel texture high acyl gellan gum form a soft, elastic, strong adhesion; low-acyl gellan gum is high acyl gellan gum product obtained by special treatment. It forms a hard gel texture, strength, easy to rattle, gel formation temperature is lower. Industry generally low acyl gellan gum. These two specifications of gellan gum can be mixed in different proportions, the higher the high acyl gellan gum content, blend of elasticity and water retention, the better its gelling temperature is higher than the low-acyl gellan gum. There are two kinds of gellan gum food grade and pharmaceutical grade two levels.