Gellan Gum CAS NO.71010-52-1

Shanghai Jiahealthy Technology Co., Ltd which is subsidary of Jiahe Biotech concentrates on offering products and services to the domestic and international markets. Based on our own laboratory and 2 factories in North China and South China,we are able to supply pharmaceutical intermediates, food ingredients,plant extracts, fine chemicals and specialty chemicals to our customers.

Gellan gum is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan Gum 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 widely used in foods and various other fields. (1)Typical foods prepared using gellan gum: Gelled desserts, jam, jelly, pudding, confectionery, sugarcoating of confectionery, frost of cake, filling of cake or bread, and other foods, cakes, and pet foods. (2) Other applications: Microbiological media, capsules, perfumes, etc. Characteristic and efficacy of Gellan Gum 1. Very Low dosage, form gel at 0.05-0.25% concentration Gellan gum is a very effective gelling agent 2. Excellent thermal stability and acid stability 1.Little effect to gel strength after heat sterilization 2.Its powder form allows longer term of use and long-term stability even under acid condition. 3.Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels Can be made into thermal reversible and thermal un-reversible gels 4.Retains excellent flavor releasing ability Improve product quality 5.Good combination with other hydrocolloids Adjustable gel elasticity and rigidity 6.Good compatibility with other ingredients Can be widely used in many formulations 7.Can form gel between pH 3.5~7.0 Can form high quality gels and have good gel strength in acid to neutral food formulations. 8.Anti-aging function Prevent aging and viscosity raising of starch 9.Not easy lead to enzymolysis Enabling flexibility