Low Acyl Gellan Gum Promotional Halal Gum Gellan
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Price:
Negotiable
- minimum:
- Total supply:
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Delivery term:
The date of payment from buyers deliver within days
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seat:
Henan
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Validity to:
Long-term effective
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Last update:
2017-11-17 04:54
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Browse the number:
136
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Henan Boom Gelatin Co., Ltd.
- Contactaixin:
Mr. Anchao Yong(Mr.)
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Email:
telephone:
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Arrea:
Henan
Address:No. 96, Middle Of Hanghai Road, Zhengzhou, Henan, China 450006
- Website:
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Low acyl gellan gum ISO
Feature:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Type: High Acyl Content and Low Acyl Content Gellan Gum
Introduction:
Gellan gum is the extra-cellalar polysaccharide produced by the gram-negative bacteria-pseudomonas elodea that is separated from water lily, and is one of the microbia polysaccharides full of the development prospect in teh recen years.
Usage
Tissue culture medium, film former and lubricant, gellan gum has been widely applied in over 20 fileds, such as food, cosmetics, detergent, ceramics, petroleum exploration and coating for chemical industry, it is considered as the most advanced food additive in the world.
Production Flowchart of Gellan Gum:
1. Incubation of Pseudomonas elodea pH 7.0
2. Seed Culture 28 -30C, 18 Hrs
3. Fermentation 28 -30C 72 Hrs. pH 7.0
4. Precipitate by Calcium salts and adjust pH to 10.0 by NaOH
5. Water -removing press and then adjust pH to 7.0 by hydrochloric acid
6. Decolor the crude gellan gum by Ethanol
7. Deacylation 90C, for 15min pH 10.0
8. Adjust the pH to 7.0 and do Clarification, 80C
9. Recovery by Ethanol and then do Water -removing press
Feature:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Type: High Acyl Content and Low Acyl Content Gellan Gum
Introduction:
Gellan gum is the extra-cellalar polysaccharide produced by the gram-negative bacteria-pseudomonas elodea that is separated from water lily, and is one of the microbia polysaccharides full of the development prospect in teh recen years.
Usage
Tissue culture medium, film former and lubricant, gellan gum has been widely applied in over 20 fileds, such as food, cosmetics, detergent, ceramics, petroleum exploration and coating for chemical industry, it is considered as the most advanced food additive in the world.
Production Flowchart of Gellan Gum:
1. Incubation of Pseudomonas elodea pH 7.0
2. Seed Culture 28 -30C, 18 Hrs
3. Fermentation 28 -30C 72 Hrs. pH 7.0
4. Precipitate by Calcium salts and adjust pH to 10.0 by NaOH
5. Water -removing press and then adjust pH to 7.0 by hydrochloric acid
6. Decolor the crude gellan gum by Ethanol
7. Deacylation 90C, for 15min pH 10.0
8. Adjust the pH to 7.0 and do Clarification, 80C
9. Recovery by Ethanol and then do Water -removing press
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Characteristic |
Efficacy |
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1 Very Low dosage, form gel at 0.05-0.25% concentration |
Gellan gum is a very effective gelling agent |
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2 Excellent thermal stability and acid stability |
1. Little effect to gel strength after heat sterilization 2. Its powder form allows longer term of use and long-term stability even under acid condition. |
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3 Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels |
Can be made into thermal reversible and thermal un-reversible gels |
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4 Retains excellent flavor releasing ability |
Improve product quality |
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5 Good combination with other hydrocolloids |
Adjustable gel elasticity and rigidity |
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6 Good compatibility with other ingredients |
Can be widely used in many formulations |
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7 Can form gel between pH 3.5~7.0 |
Can form high quality gels and have good gel strength in acid to neutral food formulations. |
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8 Anti-aging function |
Prevent aging and viscosity raising of starch |
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9. Not easy lead to enzymolysis |
Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media. |
