| Product Name | food grade Thickeners white low acyl gelrite gellan gum powder price |
| Product Type | Gellan Gum |
| Specification | Low acyl,High acyl |
| CAS No. | 71010-52-1 |
| EINECS No. | 232-658-1 |
| MF | (C12H18O9)n |
| Appearance | White to light yellow |
| Grade | Food Grade |
| Weight | 25kg/drum |
| Shelf Life | 2 years |
| Certification | Halal,Kosher,Iso,Haccp |
| Packing | 10,000 kgs |
Product Analysis
| Items | Standards | ||
| Characteristic | Off-white,odorless,Free flowing powder | ||
| Content | 85-108% | ||
| Solubility | Soluble in water to form viscous solution | ||
| Calcium ion test | Pass | ||
| Particle size | ≥95% Pass 60 mesh | ||
| Loss on drying | ≤15% | ||
| value | 5.5-7.5 | ||
| Residue of ethanol | ≤750mg/kg | ||
| Gel strength(0.5% solution) | ≥800g/cm2 | ||
| Total Nitrogen | ≤3% | ||
| Transmittance(0.5% solution) | ≥80% | ||
| Lead | ≤2mg/kg | ||
| Mercury | ≤1mg/kg | ||
| Arsenic | ≤2mg/kg | ||
| Cadmium | ≤1mg/kg | ||
| Total bacterial | ≤10000cfu/g | ||
| Yeast & Mold | ≤400cfu/g | ||
| E.Coli | ≤30MPN/100g | ||
| Salmonella | Negative |
Function & Appliction
1. Gellan gum can increase the hardness of surface noodles, elasticity, viscosity, but also improve the taste,
inhibit hot water swelling, reduce cross-section and reduce the role of muddy juice,2. Add to the production of biscuits in the dough, you can also play the level of improved biscuits, so that biscuits have a good role in the degree of loose;3. Gellan gum as a stabilizer applied to ice cream can improve the retention;4. For cake, cheese cake, with moisturizing, preservation and preservation effect;5. For candy, can give the product to provide superior structure and texture, and shorten the formation of starch candy colloidal time;6. Used to replace pectin to prepare jam and jelly, can also be used in pastry and fruit pie stuffing;7. In the processing of meat and vegetable products, the addition of gellan gum will make it a refreshing taste, to make up for the lack of good taste of the product.8. Gellan gum can be used with other hydrosols for gel pet food;9. With sucrose, sodium citrate, slow dissolving acid (fatty acid, adipic acid) mixed into dry material, add boiling water,
made with a high degree of transparency of hot water dessert gel, with the population quickly broken, Flavor release loose good features;10. Pectin can be used to make jam. It can also be combined with starch or partially substituted with starch, with pastry and fruit pies.
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