Product Name: NRGEL-LAF
Description: NRGEL-LAF is a low acyl clarity gellan gum for food applications.
Ingredients declaration: Food grade gellan gum CAS:71010-52-1;E418
Application: Beverages
Confectionery
Jams and Jelly
Desserts gels
Diary products
Aspic
Films/coatings
Typical Dosage: 0.025â??0.5% w/w
General specifications
Appearance Fine, free flowing, off-white to cream powder
Moisture â?¤ 15%
Solubility Soluble in hot water
pH of solution (10 g/l) 4.5 to 7.5
Gel Strength â?¥800 (g/cm2,0.5 % powder solution + 0.045%CaCl2 @ 20 Deg C. TAXT2 analyzer with P/0.5 test probe)
Clarity â?¥ 80 %,(0.5 % powder solution + 0.045%CaCl2 ,497nm )
Ash â?¤ 15%
Powder Color â?¥ 72%
Particle Size Distribution
250 microns At least 95.00% through
75 microns At least 75.00% through
(Note: Particle size can be varied in accordance with the customers requirements)
Chemical Purity:
Arsenic Not greater than 2 ppm
Lead Not greater than 2 ppm
Mercury Not greater than 1 ppm
Cadmium Not greater than 1 ppm
Heavy metals (as Pb) Not greater than 20 ppm
Microbiology Limits
Total Bacterial Count Not greater than 10,000 cfu/g
Total Yeast and Mould Count Not greater than 400 cfu/g
E.Coliforms Not greater than 30 MPN/100g
Salmonella Negative in 25g
Regulatory Compliance This product conforms to international legislative standards. However, we recommend that the user ensures that this product is in compliance with the local regulations in force, particularly in the country where the product is to be consumed.
Labeling NRGEL-LAF gellan gum
Food Additive gellan gum CAS:71010-52-1;E418
Packaging Product is packed in 25Kg/ paper drum and inner material with polythene bag or according to customerâ??s specific request.
Storage and Shelf Life Store away from heat and moisture, preferably at a temperature inferior to 25â??(77â??) and at about 65% relative humidity. This product, when stored in the previously mentioned conditions and in its original unopened, will maintain its initial properties for at least two years.
Managements system Products are Kosher and Halal approved and manufactured in accordance with Hazard Analysis Critical Control Point policies, Good Manufacturing Practice and ISO9001:2008 principles.
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 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%
Gellan gum
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. -
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%
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 !
Plant gel is a high- molecular weight polysaccharide gum that is a product of fermentation of carbohydrates by pseudomonas Elodea which is purified, dried and powdered. Plant Gel is ideal for most microbial and plant tissue culture applications. Its gelling property makes it a viable ingredient of jellies, beverages, dairy products etc.
Low acyl product characteristics: good gel property, high transparency, strong suspension property, good taste, good acid and thermal stability, excellent gelling and compounding properties.
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;
