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GELLAN GUM High Acyl application
Created on 2024.10.16
Gellan gum is a new microbial extracellular polysaccharide produced by Gram-negative bacteria Pseudomonas using sucrose and glucose as carbon source through deep aerated fermentation method. It has the advantages of low dosage, good suspension performance, strong aroma release ability, acid resistance, enzyme resistance, etc.
Gellan gum high acyl is a kind of white to dark yellow powder, with a unique fragrance of fermented products, and has the following excellent characteristics:
It has good dispersion and hydration characteristics: Gellan gum is not easy to be dispersed in cold water solution, and it is evenly dispersed in cold water. After heating, it hydrates with water molecules to form an aqueous solution.
Thickening, stable performance is good, the gel formed is softer and has excellent elasticity than the gel formed by low acyl gellan glue; Acid resistance and enzymatic hydrolysis resistance.
The gel has reversibility: It has heat reversibility and shear reversibility. When the gellan gum solution temperature drops to gel temperature, it quickly forms a gel, and when the gel temperature is higher, it forms disordered curls in water.
It has good pseudoplastic rheology: it has the characteristics of shearthinning, giving the product a good taste.
Has low protein reaction and acid stability.
Melting point adjustability: the type, concentration, and concentration of cations affect the melting point of gellan gum, and the influence of bivalent cations on gum formation is stronger than that of univalent cations.
Histocompatibility and recombination: good compatibility with other hydrophilic colloids.
It has good freeze-thaw resistance and film-forming property.
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The application of high acyl gellan gum in food
Gellan gum high acyl is softer than gellan gum low acyl, and has good water retention and elasticity. It can give food a pleasant texture and taste, and show good flavor release properties. Gellan gum HA can often be combined with other food colloids to achieve optimal sensory, texture, and stability. Gel-type food gels such as carrageenan, AGAR, etc. have similar gel properties to gellan gum, but gellan gum HA has advantages in terms of flavor release, acid stability, aging resistance, and usage.
Gellan gum HA has unique soft and elastic gelling properties, which can be used in jellies, jams, dairy-based puddings, coffee milk, drinks, and sweets.
Gellan gum HA has a thickening and stabilizing effect. Gellan gum HA has good rheology at low concentrations and can provide a good suspension effect. It can be used in beverages (especially those with suspended pulp, cocoa powder), dairy products, ice cream, and fillings.
Gellan gum HA has incomparable advantages over other colloids in dairy products: it is soluble with casein protein, has low reactivity, and does not form wall hanging like gellan gum LA or cause protein precipitation problems like xanthan gum. With low dosage, it exhibits good structural recovery characteristics, making it ideal for applications in sour milk and yogurt.
Gellan gum HA has adhesive character, can be used in icing and coating.
Gellan gum HA has strong water retention, which can be used in cakes and cheeses to achieve moisturizing, fresh-keeping, and form-preserving effects.
Application of Gellan gum HA
Fruit juices, senior foods, fruit preproducts | Suspended fruit Creates a soft elastic gel |
Acid milk drink -> 酸奶饮料
Neutral milk drink -> 中性牛奶饮料 | Suspended cocoa and mineral salts without adding texture |
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Specification of Gellan gum HA
Appearance: White to off-white powder
Particle size: 95% pass 60 mesh
Loss on drying: ≤15.0%
Residue on ignition: 20.0-26.0%
Heavy metals: ≤20 ppm
Lead: ≤3 ppm
Arsenic: ≤2 ppm
Total plate count: ≤10,000 cfu/g
Yeast and mold: ≤400 cfu/g
E. coli: Negative
Salmonella: Negative
Staphylococcus aureus: Negative
Standard Test | Enterprise Standard |
物品 | 规格 |
外观 | 白色粉末 -> White powder |
Physical and Chemical items in English: |
|
Purity, w/% -> 纯度，百分比 | 85.0-108.0 translates to "85.0-108.0" in English. |
pH Value (0.5%) | 6.0 |
Suspension (0.03% in cocoa milk) | Pass |
Gel Strength, g/cm2 | 400 translates to "greater than or equal to 400" and 650 translates to "greater than or equal to 650". |
Isopropanol, mg/kg | 750 translates to "750" in English. |
Identification Test | Pass |
Loss on drying,% -> 干燥损失,% | 15.0 |
Particle Size (Pass 60 mesh), % | Greater than or equal to 92 |
Lead, mg/kg | ≤2 -> Less than or equal to 2 |
Heavy Metals, mg/kg | 20 |
Arsenic (As), mg/kg | ≤2 -> Less than or equal to 2 |
Cadmium (Cd), mg/kg | ≤1: Less than or equal to 1 |
Total Mercury (Hg), mg/kg | ≤1 -> Less than or equal to 1 |
Microbiological Items |
|
Total Plate Count, cfu/g | 10000 |
Yeast & Mould, cfu/g | 400 |
Coliform, MPN/100g | 30 |
Salmonella | 25g中的N.D.翻译成英文是：25g of N.D. |
This product conforms to GB25535-2010; FAO/WHO; FCCV and other standards.
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