Gellan Gum (Low Acyl)

  • Product Code: 8980

Acts as a thickener/gel per product

Low Acyl type, hard gel, clear and non-thermoreservible

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Test Name Specification
Characteristics Off-white, Odorless, Free-flowing powder
Content 85-108%
Particle Size Min 95% Pass 60 Mesh
Loss on drying 15% Max
Loss on ignition 15% Max
pH value 5.5-8.0
Residue on ethanol 750mg/kg Max
Gel Strength (0.5% Solution) 900g/cm3 Min
Transmittance 80% Min
Calcium ion test Pass
Sodium ion test Pass
Total bacteria 10000CFU/g Max
Yeast & Mold 400CFU/g Max

Gellan Gum acts as a thickener/gel. per product

 

The company sells 2 types of Gellan Gum:

1. Gellan Gum High Acyl type, soft, opaque and thermoreversible gel.

2. Gellan Gum, Low Acyl type, solid, clear and non-thermoreservible gel.

Both types can be used together to adjust the gel texture in the desired manner.

 

Method of use: heat to dissolve in hot water (requires deionized water or DI water only) to more than 70 degrees. Once dissolved, ion (sodium, calcium, potassium, magnesium, for example) can be added. calcium lactate or sodium lactate ) to thicken And leave it to wait until the evening (cool down)

 

Use: for all kinds of products to increase the viscosity increase gel (thickening)

Mixing method: dissolve in hot water

Usage rate: 0.1-3% (depending on the required viscosity)

Product characteristics: white/light powder

Solubility: Can be dissolved in water (using heat >70C)

Storage: For long term storage Store at room temperaturedo not expose to sunlight and avoid moisture

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Gellan Gum (Low Acyl)

Acts as a thickener/gel per product

Low Acyl type, hard gel, clear and non-thermoreservible

Gellan Gum acts as a thickener/gel. per product

 

The company sells 2 types of Gellan Gum:

1. Gellan Gum High Acyl type, soft, opaque and thermoreversible gel.

2. Gellan Gum, Low Acyl type, solid, clear and non-thermoreservible gel.

Both types can be used together to adjust the gel texture in the desired manner.

 

Method of use: heat to dissolve in hot water (requires deionized water or DI water only) to more than 70 degrees. Once dissolved, ion (sodium, calcium, potassium, magnesium, for example) can be added. calcium lactate or sodium lactate ) to thicken And leave it to wait until the evening (cool down)

 

Use: for all kinds of products to increase the viscosity increase gel (thickening)

Mixing method: dissolve in hot water

Usage rate: 0.1-3% (depending on the required viscosity)

Product characteristics: white/light powder

Solubility: Can be dissolved in water (using heat >70C)

Storage: For long term storage Store at room temperaturedo not expose to sunlight and avoid moisture

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