Gellan gum is a polysaccharide manufactured by microbial fermentation. Gellan gum is extremely effective at low use levels and forms solid gels at concentrations as low as 0.1%. This multi-functional gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures. Gellan gums are available in two types. Low acyl products form hard, non-elastic, brittle gels. High acyl products form soft, very elastic, non-brittle gels. Varying the ratios of the two forms of gellan gum produces a wide variety of textures. Product name: gellan gum Grade: low acyl Cas no. 71010-52-1 Einecs no. 275-117-5 Characteristic:off-white, odorless, free flowing powder Content: 85%-108% Particle size: 95% pass 60 mesh Ph value:5.5~7.5 Gel strength: 800g/cm2 Transmittance: 76%
Supplier: Gellan gum
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Supplier: Xanthan gum, gelatin, curdlan gum, gellan gum
Supplier: Xanthan gum, welan gum, gellan gum, pullulan, curdlan
Curdlan is a microbial fermentation extracellular gum. It is a polymer prepared commercially from a mutant strain of Alcaligenes faecalis var. myxogenes. It is relatively expensive by weight but becoming rather less so. Curdlan gum is tasteless and produces a retortable freezable food elastic gels. It is insoluble in cold water a but aqueous suspensions plasticize and briefly dissolve before producing reversible gels (that is, curdling, hence its name) on heating to around 55 °C ã??Heating at higher temperatures produces more resilient irreversible gels, which then remain on cooling, by the aggregation of the triple-helical structures and syneresis. The 'curds' consist of mixtures of single and triple helices. Salts tend to prevent curdlan from gelling and their presence weakens the final gels
Supplier: Agar agar, carrageenan, pectin, sodium alginate, konjac gum, gellan gum, cmc, xanthan gum
Services: OEM
Supplier: Gellan Gum, Xanthan Gum, Gelatin L Tryptophane Feed Grade, L Threonine Feed Grade, L Valine Feed Grade
Guar gum is derived from the endosperm of guar beans. The seeds of the Guar plant consists of three main parts the germ, the endosperm and the husk. Guar gum is processed by removing the husk, followed by milling and filtering to produce a slightly yellow powder that has a good flow. Guar gum is also economical because it has a better the water-thickening ability than other agents (e.g. cornstarch) and only a small quantity is needed for producing sufficient viscosity.
Supplier: Gellan gum, citric acid, agar wood, carrageenan, konjac gum, pectin, xanthan gum, food ingredients
