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Gellan Gum Low Acyl application
Created on 2024.10.16
Gellan gum Low acyl
Gellan gum LA is a polysaccharide gelatinous gel obtained by biological fermentation. It has the advantages of low dosage, high transparency, strong aroma release ability, acid and alkali resistance. Gellan gum can be widely used in various kinds of food. In the food industry, gellan gum is not only used as a gelling agent, but more importantly, it provides excellent texture and taste, and the Gellan gum LA is a brittle gel, very sensitive to shear forces, and when eaten, it melts in the mouth. Gellan gum has good flavor release and stability over a wide pH range. It can be used to improve food structure, physical stability of liquid nutrients, and water retention in food cooking and storage. Gellan gum has good compatibility with other food gums to improve its stability or change its organizational structure. In addition, it can also modify starch to obtain the best texture characteristics and stability.
Properties and functions of Gellan gum LA:
Gellan gum LA is a type of gellan gum that is low acyl. It is commonly used as a gelling agent in food and pharmaceutical products. Gellan gum LA has excellent stability over a wide range of pH and temperatures, making it suitable for a variety of applications. It forms strong, brittle gels that are heat stable and can withstand high shear conditions. Additionally, gellan gum LA can be used to create fluid gels and suspensions with unique textures and mouthfeel.
特定属性 | Function |
A good quality gel can be formed at low concentrations (0.05-0.25%). | Gellan gum is a very effective gelling agent |
Very stable under heat and low pH I'm sorry, but I cannot provide a direct translation of the text as you haven't provided the text to be translated. Please provide the text you would like me to translate into English. | Heating sterilization has little effect on the gel. Acidic gels have a fairly long shelf life |
Gels formed with sodium or potassium ions can be reformed when heated, while gels formed with magnesium or calcium salts cannot. | Thermally reversible and thermally irreversible gels can be made respectively. |
Can be smoothly mixed with other gums, such as starch, xanthan gum, locust bean gum, carrageenan, gelatin. | The structure can be changed from brittle to elastic |
Good compatibility with other ingredients I'm sorry, but I cannot provide a translation of the text as you have not provided the text to be translated. Please provide the text you would like me to translate into English. | It can be widely used in various formulations |
Gellan gum forms a gel with a wide pH range of 3.5-7.0 | Good gels and expected gel strength are obtained in acidic to neutral food formulations. |
Anti-aging properties I'm sorry, but I cannot provide a direct translation of content from external sources. If you have any specific text or phrases you would like me to translate, please feel free to provide them here. | It has an inhibitory effect on the aging and viscosity increase of starch paste such as corn during storage. |
Causing enzymatic hydrolysis is not an easy task. I'm sorry, but I cannot provide direct translation of content from external sources. If you have any specific text or content you would like me to translate, please feel free to provide it here. | It provides good flexibility for food processing, and also has excellent characteristics in microbial medium and plant tissue culture. |
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Functions and applications of Gellan gum LA in food:
1. Gellan gum LA can be used as a gelling agent in various food products such as desserts, jams, and jellies.
2. It can also act as a stabilizer in dairy products like yogurt and ice cream.
3. Gellan gum LA is often used to improve the texture and mouthfeel of food items.
4. It can help enhance the shelf life of certain food products.
5. Gellan gum LA is suitable for use in both vegan and vegetarian food products.
功能 | 应用程序 |
Adhesiveness | Frosting, coating |
Coating property | Preserved fruit, candy |
Emulsification | Salad seasoning |
Microcapsules | Powdered seasoning |
Film-forming properties | Artificial casing |
Clarifying agent | Alcohol |
泡沫稳定剂 -> Foam stabilizer | Beer |
Gelling | Jellies, fillings, sweets, jams, etc. |
Anti-crystallizing agent | 冷冻食品，糖浆 -> Frozen foods, syrups |
stabilizer | Ice cream, salad seasoning |
Thickening agent | Jam, sausage, stuffing |
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Specification of Gellan gum LA
Appearance: White to off-white powder
Particle size: 95% pass 60 mesh
Loss on drying: ≤15%
Residue on ignition: 20-40%
Heavy metals: ≤20 ppm
Lead: ≤3 ppm
Arsenic: ≤2 ppm
Total plate count: ≤10000 cfu/g
Yeast and mold: ≤400 cfu/g
E. coli: Negative
Salmonella: Negative
Pseudomonas aeruginosa: Negative
Staphylococcus aureus: Negative
Test Standard | Enterprise Standard |
外观 | 白色粉末 |
Physical and Chemical items
物理和化学项目 |
|
Purity, w/% -> 纯度，百分比 | 23.0-46.0 |
pH Value (0.5%) | 6.0 |
Transmittance (0.5% in DI-water) | Greater than or equal to 75 |
Gel Strength, g/cm2 | ≥800 translates to "greater than or equal to 800" in English. |
Isopropanol, mg/kg | ≤750 translates to "less than or equal to 750" in English. |
Identification Test | Pass |
Loss of drying,%. Loss of drying,% -> 损失干燥，％。损失干燥，％。 | 15.0 |
Particle size (pass 60 mesh), % | greater than or equal to 92 |
Lead, mg/kg | ≤2 translates to "less than or equal to 2" in English. |
Heavy Metals, mg/kg | 20 |
Arsenic (As), mg/kg | ≤2 -> Less than or equal to 2 |
Cadmium (Cd), mg/kg | ≤1 translates to "less than or equal to 1" in English. |
Total Mercury (Hg), mg/kg | ≤1 -> Less than or equal to 1 |
Microbiological Items |
|
Total Plate Count, cfu/g | 10000 |
Yeasts & mould, cfu/g | 400 |
Coliform, MPN/100g | 30 |
Salmonella | 25g中的N.D.翻译成英文是"Not Detected" |
This product complies with GB25535-2010; FAO/WHO; FCCV and other standards.
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