|Qty in 20’FCL||10000kg|
|Packaging||Factory Packaging or Neutral|
|Certificate||ISO, Kosher, Halal, BRC|
Gellan Gum, E418, CAS no.71010-52-1, a bacterial exopolysaccharide, produced by aerobic submerged fermentation from Sphingomonas elodea. It is as emulsifier, suspension agent, thickener, stabilizer, gelling agent in food, such as jelly, white sugar, beverages, dairy products, jam products, bread padding, surface lubricant, candy, icing and seasonings. With good gelling property, gellan gum has gradually replaced the use of Agar and Carrageenan at present.
As an experienced High Acyl & Low Acyl Gellan Gum manufacturer and supplier, we has been supplying and exporting High Acyl Gellan Gum (white powder) and Low Acyl Gellan Gum(dark yellow powder) for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Low Acyl Gellan Gum Specification
|Gellan Gum content(%)||85.0—108.0|
|Loss on drying(%)||≤15.0|
|Particle size(%)||60 Mesh ≥95|
|Yeast and mould(CFU/g)||≤400|
High Acyl Gellan Gum Specification
|Loss on Drying /(%) ≤||14|
|Isopropyl Alcohol/(mg/kg) ≤||750|
|Aerobic Bacterial Count(CFU/g) ≤||10000|
|Coliforms (MPN/100g) ≤||30|
|Yeast and Mold (CFU/g) ≤||400|
As a professional Gellan Gum supplier, we supply High Acyl Gellan Gum (white powder) and Low Acyl Gellan Gum(dark yellow powder) food grade like HAPPC, KOSHER, HALAL Certificates for Gellan Gum.
Price trend of Gellan Gum
Raw Materials price: Prices of raw material glucose are stable.
Market demand and supply : demand and supply is stable. Production capacity of the Gellan Gum manufacturers didn’t change much.
Market Forecast: Considering the current market trend, price of Gellan Gum will be stable in the coming months.
Food Grade: Low Acyl and high Acyl Gellan Gum powder used in Dessert Jellies, Chocolate Milk, Soy Milk, Fruit Juices, Sauces and Dressings, Yogurts, Confectionary, Fruit Preparations, Spreadable jam, Low sugar jams, Bake stable jam.The Characteristic Of Low Acyl Gellan Gum.
|1. Very Low dosage, form gel at 0.05-0.25% concentration||Low Acyl Gellan Gum is a very effective gelling agent|
|2. 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.
|3.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|
|4．Good combination with other hydrocolloids||Adjustable gel elasticity and rigidity|
|5．Good compatibility with other ingredients||Can be widely used in many formulations|
|6．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.|
|7.Anti-aging function||Prevent aging and viscosity raising of starch|
|8.Not easy lead to enzymolysis||Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media.|
Gellan Gum is gluten free and widely used in gluten free food to provide better texture and taste to pasta, biscuits, dairy products and candy.
Gellan Gum is a polysaccharide manufactured through fermentation from corn and various other crops, generally recognized as halal.
Gellan Gum is generally recognized as Kosher classified as Parve.
Side Effect of Gellan Gum
Although Gellan Gum generally regarded as a very safe and effective supplement, there can be some minor side effects. The side effects may: Excessive intake may cause abdominal bloating, excessive gas (flatulence), loose stools or diarrhea.
Gellan Gum can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Gellan Gum is used as a gelling agent in food such as Dessert Jellies, Chocolate Milk, Soy Milk, Fruit Juices, Sauces,Dressings, Yogurts, Confectionary, Fruit Preparations, Spreadable jam, Low sugar jams, Bake stable jam and so on.