gellen gum
1.grade
1). oil drilling grade(petroleum grade) xanthan gum.
2). food grade xanthan gum.
3) medicine grade
4) daily-chemical grade
5) high acyl-content and low acyl-content
2. property:
for the high acyl-content gellen gum
1)easy to form elastic gel with stable texture
2) reacting with low proteins
3)acid-resisting
4)good water holding capacity
5)excellent suspending capacity for pulp and other insoluble ingredients
6) good compatibility with other hydrophilic colloids
7)High acyl gellan gum fully solubilizes once heated and forms a soft, elastic gel upon cooling. High acyl gellan gels do not need any cation addition to gel and are thermally reversible
for the low acyl-content gellen gum
1)highest gel intensity with least usage
2)highest gel transparency
3)adjustable elasticity and rigidity
4)superior flavour
5)fine synergistic effect
6)outstanding heat-stability, acid-resistant,alkali-resistant,anti-mold
7)Low acyl gellan gum also solubilizes once heated but forms hard, brittle gels upon cooling. The presence of a cation such as Ca2+, Mg2+, Na+ or K+ is needed for low acyl gellan to gel. Low acyl gellan forms gels that are not thermally reversible
3. specifications:
ITEM |
STANDARD |
RESULTS |
Appearance |
Off-white powder |
Conforms |
Purity (CO2 Yielding, %) |
3.3 ~ 6.8 |
5.3 |
Nitrogen (%) |
≤3 |
Conforms |
Loss on Drying (105 °C, 2.5 hours, %) |
≤15 |
4.2 |
Transmittance (%) |
≥ 80 |
84.5 |
Gel Strength (g/ cm2) |
>900 |
1025 |
Ashes (%) |
<12 |
10.8 |
Isopropyl Alcohol (mg/ kg) |
≤750 |
Negative |
pH |
6.0- 8.0 |
7.0 |
Lead (Pb) |
≤2 mg/ kg |
<2 mg/ kg |
Mercury (Hg) |
≤1 mg/ kg |
<1 mg/ kg |
Arsenic (As) |
≤3 mg/ kg |
<3 mg/ kg |
Cadmium (Cd) |
≤1 mg/ kg |
<1 mg/ kg |
Total Heavy Metals (as Pb) |
≤20 mg/ kg |
<20 mg/ kg |
Total Plate Count (cfu/g) |
≤ 10,000 |
Conforms |
Moulds & Yeasts (cfu/g) |
≤ 400 |
Negative |
Salmonella spp./ 10g |
Negative |
Negative |
E. coli/ 5g |
Negative |
Negative |
Particle Size |
Min 95% Pass 80 mesh |
Conforms |
|
4.storage: stored in a cool dry ventilated place
5.shelf life: 2 years at least if properly stored
6.Application:
Dessert Jellies
Chocolate Milk
Soy Milk
Fruit Juices
Sauces and Dressings
Yogurts
Confectionary
Fruit Preparations
Spreadable jam
Low sugar jams
Bake stable jam
etc etc