Gellan Gum is a kind of exopolysaccharides with excellent function, it is produced by fermentation of Sphingomonas and saccharides materials. After the fermentation, finished product will be also by extracting , drying ,grinding and packing to got. Gellan Gum is available in two types, low and high acyl content . The two types have different gelling features for different and variety of application fields .
Professionchem is gellan gum manufacturer with many years of producing experience in China. Products have been exported to more than 30 of countries and regions. Welcome to your any request from us !
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 60mesh Ph value:5.5~7.5 Gel strength:800g/cm2 Transmittance:76%
Low acyl product characteristics: good gel property, high transparency, strong suspension property, good taste, good acid and thermal stability, excellent gelling and compounding properties. Coconut suspension: recommended usage of 0.018-0.02% for 5*5mm and 00.022-0.025% for 10*10mm;
Low acyl product characteristics: good gel property, high transparency, strong suspension property, good taste, good acid and thermal stability, excellent gelling and compounding properties. Qiya seed and Luoliezi suspension: recommended dosage of 0.018-0.02%
Low acyl product characteristics: good gel property, high transparency, strong suspension property, good taste, good acid and thermal stability, excellent gelling and compounding properties. Orange fruit suspension: recommended dosage of 0.015-0.18%
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