China Food Additive Gellan Gum with Competitive Price, Find details about China Chemail, Health Food from Food Additive Gellan Gum with Competitive Price
| Product Name | 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% | ||
| PH 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.