Gellan gum is a polymeric microbial metabolic gum. lt is an extracellularpolysaccharide produced by a Gram-negative bacterium derived from waterlily, Pseudomonas aeruginosa(Sphingomonas paucimobilis), usingsmall-molecule carbohydrate such as glucose as a substrate. Gellan gum can be divided into two categories: high acyl gellan gum and lowacyl gellan gum.
Gellan gum is getting more and more attention from consumers, especiallyfrom food scientists, because of its excellent properties such as natural, safenon-toxic and efficient.
Type:
1. Low Acyl Gellan Gum
2. High Acyl Gellan Gum
3. Pea Based Gellan Gum
1.Low Acyl Gellan Gum
It can form brittle gels with high gel strength. It is mainly used as a stabilizer, gel-forming agent and suspending agent.
Low Acyl Gellan Gum is of below features:
1.Gel formed by LA Gellan Gum under Calcium is heat irreversible;
2.Clear Solution and Gels; 85% min. High Transparency;
3.Long time moisture maintainence ability;
4.It can be applied to various products based on its performance.
2.High Acyl Gellan Gum
It can form a flexible colloid, with excellent suspension performance, acid resistance and thermal stability.
High Acyl Gellan Gum is of below features:
High Acyl Gellan Gum is a light yellow powder.
1.Can help to form elastic gels
2.Good thickening property
3.Low protein reactivity and good acid-base stability
4.The gel is smooth and provides a pleasant texture for the product.
5.Excellent acid stability
3.Pea Based Gellan Gum
The biggest advantage for Pea Based Gellan Gum is that the production would choose Pea Protein instead of Soya Protein to avoid allergen contamination.
By using Pea Protein to replace Soya Protein as feeder culture, Pea Based HA Gellan Gum solved the problem of allergen contamination , which is strictly concerned by EU clients.
Pea Based Gellan Gumis of below features:
The main advantage of Pea Based Gellan Gum is that the production would choose Pea Protein instead of Soya Protein to avoid allergen contamination.
Both low acyl and high acyl gellan gum could be Pea Based Type.
Low Acyl Gellan Gum
Jelly / Jam / Soft Candy
Low acylated Gellan Gum, with its unique thermally irreversible transparent gelation property, has completely solved the problem of color mixing and flavor crossover in multi-layer jelly production. The formed gel molecular network structure can effectively isolate different layers, ensuring that your multi-layer jelly products always maintain bright colors and pure flavors, without the occurrence of color mixing and flavor crossover issues.
Clear Suspend Beverage
As a revolutionary stabilizer for the modern beverage industry, the suspension type low acylated xanthan gum is specifically designed for acidic/neutral high osmotic pressure beverage systems (pH 2.5 - 7.0). It can perfectly suspend fruit pulp, collagen protein particles, etc., and can also give products such as rice wine and gelated carbonated water a unique "chewy" texture. In the field of fruit particle suspension beverages, it achieves the product experience of "visible fruit particles and full taste", with a suspension efficiency that is over 60% higher than that of the traditional CMC system.
Daily Chemical Product
This product belongs to the category of low-chain fatty acid-based cosmetics. It features a good gel texture, strong water retention ability, and high transparency. It can be used in air fresheners, perfumes, and other cosmetics.
High Acyl Gellan Gum
High Acyl Gellan Gum- The ideal choice for stabilizing plant protein beverages!
Designed specifically for plant-based protein beverages, neutral milk drinks and coarsegrain beverages, it effectively achieves thickening, particle suspension and system stability. The plant-based protein beverages are based on fruit pits/fruit flesh and are rich in protein and vitamins. After adding high acylated carrageenan, it not only enhances the smooth texture but also efficiently stabilizes the protein structure, preventing layering and sedimentation. It is suitable for a variety of products such as walnut milk, peanut milk, cocoa milk, corn juice, and mung bean juice.
Testing Item | HA Gellan Gum | LA Gellan Gum | Pea Based Gellan Gum |
Appearance | White or light white power | White or light white power | White or light white power |
Gellan Gum Purity（w/%） | 85-108 | 85-108 | 85-108 |
Loss on Drying（w/%） | ≤15.0 | ≤15.0 | ≤15.0 |
Plumbum(Pb) (ppm) | ≤2.0 | ≤2.0 | ≤2.0 |
Total of bacteria（CFU/g） | ≤10000 | ≤10000 | ≤10000 |
E.coli（MPN/100g） | ≤30 | ≤30 | ≤30 |
Yeast and Mould（CFU/g） | ≤400 | ≤400 | ≤400 |
Salmonella（CFU/g） | 0/25g | 0/25g | 0/25g |
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
