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GELLAN GUM High Acyl application
2024.10.16
Gellan gum is a new microbial extracellular polysaccharideproduced by Gram-negative bacteria Pseudomonas using sucrose and glucose ascarbon source through deep aerated fermentation method. It has the advantagesof low dosage, good suspension performance, strong aroma release ability, acidresistance, enzyme resistance, etc.
Gellan gum high acylis a kind of white to dark yellow powder, with the unique fragrance offermented products, and has the following excellent characteristics:
1.It has good dispersion and hydration characteristics: Gellan gumis not easy to be dispersed in cold water solution, and it is evenly dispersedin cold water. After heating, it hydrates with water molecules to form anaqueous solution.
2.Thickening, stable performance is good, the gel formed is softer and hasexcellent elasticity than the gel formed by low acyl gellan glue; Acidresistance and enzymatic hydrolysis resistance.
3.The gel has reversibility: It has heat reversibility and shear reversibility.When the gellan gumsolution temperature drops to gel temperature, it quickly forms gel, and whenthe gel temperature is higher, it forms disordered curl in water.
4.It has good pseudoplastic rheology: it has the characteristics of shearthinning, giving the product a good taste.
5.Has low protein reaction and acid stability;
6.Melting point adjustability: the type, concentration and concentration ofcations affect the melting point of gellan gum, and the influence of bivalentcations on gum formation is stronger than that of univalent cations.
7.Histocompatibility and recombination: good compatibility with other hydrophiliccolloid.
8.It has good freeze-thaw resistance and film-forming property.
The application of Gellan gum high acyl in food
Gellangum high acyl is softer than gellan gum low acyl, and has good water retentionand elasticity. It can give food a pleasant texture and taste, and show goodflavor release properties. Gellan gum HA can often be combinedwith other food colloid to achieve optimal sensory, texture and stability.Gel-type food gels such as carrageenan, AGAR, etc. have similar gel propertiesto gellan gum, but gellan gum HA hasadvantages in terms of flavor release, acid stability, aging resistance, and usage.
1.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.
2.Gellan gum HA has thickening and stabilizing effect. Gellan gum HA hasgood rheology at low concentration and can play a good suspension effect. Itcan be used in beverages (especially suspended pulp, cocoa powder), dairyproducts, ice cream and fillings.
3.Gellan gum HA has incomparable advantages in the application of other colloid in dairyproducts: it is soluble with casein protein, low reactivity, and will not formwall hanging like gellan gum LA,unlike Xanthan gum, protein precipitation problems; With low dosage, goodstructural recovery characteristics. Therefore, it has excellent application characteristics in sour milk and yogurt.
4,Gellan gum HA has adhesive character,can be used in icing and coating;
5.Gellan gum HA has strong water retention, which can be used in cakes and cheeses to achievemoisturizing, fresh-keeping and form-preserving effects.
Application of Gellan gum HA
Fruit juices, senior foods, fruit preproducts | Suspended fruit without adding texture Creates a soft elastic gel |
Acid milk drink \ Neutral milk drink | Suspended cocoa and mineral salts without adding texture |
Specification of Gellan gum HA
Test Standard | Enterprise Standard |
Items | Specification |
Appearance | Off white powder |
Physical and Chemical items |
|
Purity, w/% | 85.0-108.0 |
pH Value (0.5%) | 4.5-7.5 |
Suspension (0.03% in cocoa milk) | Pass |
Gel Strength, g/cm2 | ≥400; ≥650 |
Isopropanol, mg/kg | ≤750 |
Identification Test | Pass |
Loss on drying,% | ≤15.0 |
Particle Size (Pass 60 mesh), % | ≥92 |
(Pb) Lead,mg/kg | ≤2 |
Heavy Metals , mg/kg | ≤20 |
Arsenic (As), mg/kg | ≤2 |
Cadmium (Cd) ,mg/kg | ≤1 |
Total Mercury (Hg), mg/kg | ≤1 |
Microbiological Items |
|
Total Plate Count, cfu/g | ≤10000 |
Yeast&Mould, cfu/g | ≤400 |
Coliform, MPN/100g | ≤30 |
Salmonella | N.D. in 25g |
This product conforms to GB25535-2010; FAO /WHO; FCCV and other standards.
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