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Gellan Gum Low Acyl application
2024.10.16
Gellan gum Low acyl
Gellan gum LA is a polysaccharidegelatinous gel obtained by biological fermentation. It has the advantages oflow dosage, high transparency, strong aroma release ability, acid and alkaliresistance. Gellan gum can be widely used in various kinds of food. In the foodindustry, 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. Gellangum has good flavor release and stability over a wide pH range. It can be usedto improve food structure, physical stability of liquid nutrients, and waterretention in food cooking and storage. Gellan gum has good compatibility withother food gum to improve its stability or change its organizational structure.In addition, it can also modify starch to obtain the best texturecharacteristics and stability.
Propertiesand function of Gellan gum LA
Particular Properties | 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 | 1) Heating sterilization has little effect on the gel; 2) Acidic gels have a fairly long shelf life |
Gels formed with sodium or potassium ions, which can be restored 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 gum, such as starch, xanthan gum, locust bean gum, carrageenan, gelatin mixture | The structure can be changed from brittle to elastic |
Good compatibility with other ingredients | It can be widely used in various formulations |
Gellan gum forms a gel with 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 | It has an inhibitory effect on the aging and viscosity increase of starch paste such as corn during storage |
It is not easy to cause enzymatic hydrolysis | It provides good flexibility for food processing, and also has excellent characteristics in microbial medium and plant tissue culture. |
Functions and applications of Gellan gum LA in food
Functions | Applications |
Stickiness | Icing, coating |
Coating property | Preserved fruit, candy |
Emulsification | Salad seasoning |
Microcapsules | Powdered seasoning |
Film-forming properties | Artificial casing |
Clarifying agent | Liquor |
Foam stabilizer | Beer |
Gelling | Jellies, fillings, sweets, jams, etc |
Anti-crystallizing agent | Frozen foods, syrups |
stabilizer | Ice cream, salad seasoning |
Thickening agent | Jam, sausage, stuffing, etc |
Specification of Gellan gum LA
Test Standard | Enterprise Standard |
Appearance | Off white powder |
Physical and Chemical items |
|
Purity, w/% | 85.0-108.0 |
pH Value (0.5%) | 4.5-7.5 |
Transmittance (0.5% in DI-water),% | ≥75 |
Gel Strength, g/cm2 | ≥800 |
Isopropanol, mg/kg | ≤750 |
Identification Test | Pass |
Loss of drying,%. Loss of 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 |
Mold and yeast Yeasts & mould, cfu/g | ≤400 |
Coliform, MPN/100g | ≤30 |
Salmonella | N.D. in 25g |
This product conforms toGB25535-2010; FAO /WHO; FCCV and other standards.
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