High Acyl Gellan Gum
High acyl gellan gum is obtained by microbial fermentation of sugars without deacylation. Its appearance is a pale yellow powder, no special odor. Due to the difference in the acyl groups contained in the molecule,high acyl gellan gum shows different gel properties compared with low acyl. High acyl gellan gum can form a thermally reversible gel in the absence of cations, forming a soft and elastic gel at 72°C.
In application, high acyl gellan gum exhibites the following properties:
- Good elasticity of gel
- Good water retention and dispersion
- Low protein reaction and acid stability
- Low protein reaction and acid stability
High Acyl Gellan Gum Production Flow
Technicial Data
| Specification Items | Limits |
| Color | White |
| Organization Status | Powder |
| Particle Size, % | 60Mesh ≥95 |
| Gellan Gum Content,% | 85. 0-108.0 |
| Loss on drying,% | ≤15.0 |
| Ash,% | ≤15.0 |
| Ph 0. 5% Solution | 5. 0-7. 0 |
| Gel Strength, g/cm2 | ≥600 |
| Viscosity, cp | ≥5000 |
| Lead, ppm | ≤2.0 |
| Bacterium Account, CFU/g | ≤10000 |
| Coliform Group, MPN/100g | ≤30 |
| Yeast And Mould,CFU/g | ≤400 |
| Salmonella | 0/25g |
Package and Storage
25kg N.W. paper bag;
25kgs N.W. Round Paper Drum;
25kgs Square Carton or package can be customized .
Store in a roofed and well-ventilated area in the un-opened original package. Function properties of the product are guaranteed for 24 months from the date of manufacturing.
Product Types
Widely used in vegetable protein drinks, neutral milk drinks, whole grain drinks and other opaque drinks.
This type used pea protein as raw material to meet the clients’ requirement for zero allergens.
Customized typle for some brand cilents , meet their special requirement on indexes.
Application
-
Used In Vegetable Protein Drink -
Used In Milk Drinks -
Used In Whole Grain Drinks -
Used In Suspended Drink
