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Gellan Gum

Gellan Gum
Gellan Gum
Product Code : HGS 07
Brand Name : Gesolgel
Product Description
Being a famous manufacturer and supplier in the market, we are offering premium quality Gellan Gum  to our customers. This product is a kind of low acyl gellan gum used in the food industry, it can be used as suspending agent due to superior fluid gel properties. Also it can be taken as gelling agent with superior heat stability. Our highly trained professionals made this product by using premium quality product and latest techniques as per the set market norms. Moreover, our valuable customers can get this  Gellan Gum from us at market leading rates.

Features:
  • Sparkling clarity
  • Faster suspending time
  • Good gel strength
  • Outstanding flavor release

GESOLGEL ® Products

Gellan solutions provides many kinds of gellan gum ingredients for food, pharmaceutical and industry.

Gellan Solutions Ingredients

Applications

Gel Form

Acyl Level

Solution Clarity

GESOLGEL® HA

Food(Protein drink, Juice)

Soft,Elastic

High

Opaque,Milky

GESOLGEL® LA

Food(Beverage,Jellies)

Firm,Brittle

Low

Transparent

GESOLGEL® AFG

Air Freshener

Firm,Brittle

Low

Transparent

GESOLGEL® PH-LA

Pharmaceutical,Oral Care and Personal Care

Firm,Brittle

Low

Transparent

GESOLGEL® PH-HA

Pharmaceutical,Personal Care

Soft, Elastic

High

Opaque,Milky

GESOLGEL® MTC

Microbiological media and plant tissue culture

Hard,Brittle

Low

Transparent

GESOLGEL Specialty Products

A range of specialty products for a variety of food formulation

 

Gellan Solutions Specialty Products

Typical Applications

GESOLGEL® HAM

Dairy milk beverages

GESOLGEL® HPS

Neutral plant protein based beverages

GESOLGEL® HFS

Fruit juices Pulp suspension

GESOLGEL® FS

High transparent fruit pulp suspending beverage

GESOLGEL® WJ

Multi-layer,heat resistance water jelly

GESOLGEL® FC

Heat resistance confectionery

GESOLGEL® JIS

Icings,frostings,piping jellies,low-and reduced-fat frostings,sweet roll icings,royal icings

GESOLGEL® JFF

Non-standard jams and jellies,fruit fillings

GESOLGEL® BAK

Bakery fillings,Yogurt fruit

GESOLGEL® MP

Meat Products

GESOLGEL® PF

Canned pet food

What is gellan?
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:

  •  Low dosage
  •  Excellent thermal and acid stability
  •  Good taste-releasing ability
  •  High transparency
  •  Adjustable gel elasticity and rigidity
  •  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

Efficacy

Very Low dosage, form gel at 0.05-0.25% concentration

Gellan gum is a very effective gelling agent

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.

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

Retains excellent flavor releasing ability

Improve product quality

Good combination with other hydrocolloids

Adjustable gel elasticity and rigidity

Good compatibility with other ingredients

Can be widely used in many formulations

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.

Anti-aging function

Prevent aging and viscosity raising of starch

Not easy lead to enzymolysis

Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media.

Main function and applications of Gellan Gum

Function

Application

Adhesiveness

Sugar frost,sugar coat

Paint filming ability

Succade,candy

Emulsibility

Salad cream

Film forming ability

Synthetic casing

Gelling agent

Jelly,stuffing,dessert,fruit jam

Anti-graining agent

Frozen food,syrup

Stabilizer

Ice cream,salad cream

Structure of two types of gellan gum

The molecular structure of gellan gum is a straight chain based on repeating glucose, rhamnose and glucuronic acid units. In its native, or high acyl form, two acyl substituents --- acetate and glycerate are present. Both substituents are located on the same glucose residue and, on average, there is one glycerate per repeat and one acetate per every two repeats. The high acyl form produces soft, elastic, non-brittle gels, whereas the low acyl form produces firm, non-elastic, brittle gels.

Structure of Native or High Acyl Gellan Gum

Structure of Low Acyl Gellan Gum

Comparison of Physical Properties of High Acyl and Low Acyl Gellan Gum


High Acyl Gellan Gum

Low Acyl Gellan Gum

Molecular weight

1~2×106 Daltons

2~3×105Daltons

Solubility

Hot water above 70℃

Hot water above 80℃ or cold water with sequestrants

Sensitivity to cations

Relatively insensitive to ions

Very sensitive to ions, especially to divalent cations such as calcium ions

Gelling conditions

Just Cooling(do not need cations)

Cations, acids or soluble solids

Set temperature

70~80℃ (158~176℉)

30~50℃ (86~122℉)

Thermoreversibility

Thermo-reversible

Heat stable if using divalent

Gel texture

Soft and elastic gels

Hard and brittle gels


HANGZHOU GELLAN SOLUTIONS BIOTEC CO., LTD.

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HANGZHOU GELLAN SOLUTIONS BIOTEC CO., LTD.
No.666, West Of Tianmushan Road, Yuhang District, Hangzhou - 310000, Zhejiang, China
Mr. Eric Chen

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