Gellan gum (e418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from sphingomonas elodea (previously
Called pseudomonas elodea), in a manner similar to xanthan. Discovered in 1978, 1988 approved in japan, 1992 usa full approved.
Compared with other colloids, gellan gum has many peculiar advantages:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
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Gellan Gum, E418, CAS no.71010-52-1, a bacterial exopolysaccharide, produced by aerobic submerged fermentation from Sphingomonas elodea. It is as emulsifier, suspension agent, thickener, stabilizer, gelling agent in food, such as jelly, white sugar, beverages, dairy products, jam products, bread padding, surface lubricant, candy, icing and seasonings. With good gelling property, gellan gum has gradually replaced the use of Agar and Carrageenan at present. As an experienced High Acyl & Low Acyl Gellan Gum manufacturer and supplier, we has been supplying and exporting High Acyl Gellan Gum (white powder) and Low Acyl Gellan Gum(dark yellow powder) for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Low Acyl Gellan Gum Specification Items Index Appearance White powder Gellan Gum content(%) 85.0 108.0 Loss on drying(%) 15.0 Lead(mg/kg) 2.0 Particle size(%) 60 Mesh 95 Transparency(%) 85 Gel strength(g/) 800 Ash(%) 15 PH(1% Solution) 5.0 7.0 Bacterium account(CFU/g) 10000 Coliforms(MPN/100g) 30 Yeast and mould(CFU/g) 400 Salmonella 0/25g High Acyl Gellan Gum Specification Item Specification Appearance Yellowish powder. Particle Size(%) 80mesh 98 Loss on Drying /(%) 14 pH(0.5%Solution) 4.0-7.0 Ash(%) 10 Lead(Pb)/(mg/kg) 2.0 Isopropyl Alcohol/(mg/kg) 750 Suspension Test Pass Aerobic Bacterial Count(CFU/g) 10000 Coliforms (MPN/100g) 30 Yeast and Mold (CFU/g) 400 Salmonella Not Detected
Gellan gum
Gellan Gum(CAS:71010-52-1)
Low acyl product characteristics: good gel property, high transparency, strong suspension property, good taste, good acid and thermal stability, excellent gelling and compounding properties.
Product Name GELLAN GUM CAS No 71010-52-1 Molecular weight 0 EINECS No 275-117-5 Type Food Additives Purity 99% MOQ 25kg Appearance White powder Packing 25kg/bag Water solubility Soluble in water. Application Thickener; Gelling agent. Stabilizing agent. Sample available Shelf life 2 years Our company can provide best price , highest quality and safest delivery. Payment: TT,Western Union Delivery time: 1-3 days Product purity: 99% safest delivery by Fedex ,UPS ,DHL.etc Sample is available for test first
Supplier: Agar agar, carrageenan, pectin, sodium alginate, konjac gum, gellan gum, cmc, xanthan gum
Services: OEM
Supplier: Sweetener: acesulfame k, aspartame, saccharin sodium, sucralose , stevia , neotame, thaumatin, nhdc, monkfruit extract
function ingredients:
erythritol, tagatose, xylitol, stachyose, d allulose, dextrose, monosorbitol, l arabinose, isomaltulose , ammonium glycyrrhizate, monopotassium glycyrrhizate, maltodextrin, dipotassium glycyrrhizate ,trehalose tagatose, preservative, potassium sorbate sodium dehydroacetate, citric acid, sodium benzoate, sodium diacetate, malic acid, edta na2, thickener,
sodium carboxymethyl cellulose (cmc), xanthan gum, sodium alginate, carrageenan, gellan gum, agar,
abrasive, calcium carbonate, silicon dioxide (sio2)
Services:
Supplier: Gellan gum, citric acid, agar wood, carrageenan, konjac gum, pectin, xanthan gum, food ingredients
Supplier: Agar agar bacteriological grade, agar agar food grade ( china grass), agar agar food grade strips, agar agar , agar agar plant tissue culture grade, plant gel (gellan gum), wonder gel (spreable agar agar) & agarose, meron ingredients like culture media ingredients
Services: Manufacturer and exporter
