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CAS: 71010-52-1
EINECS:275-117-5
Synonyms:AGAR SUBSTITUTE GELLING AGENT; phytagel plant cell culture tested; GELRITEGELLANGURI; GELLAN GUM POWDER; Agar substitute gelling agent, Gellan Gum; GelzanTM CM; K9A-40; GELRITE
What is GELLAN GUM CAS 71010-52-1？
Gellan gum is almost white powder, odorless and tasteless. The most important feature of Gellan gum is that it can form a gel at a low concentration (0.05%). Generally, it is first dispersed in water (insoluble in cold water), heated to 75 ° C after hydration, adding appropriate cations, and then heated to 80 ~ 90 ° C, and the gel is formed after cooling. The gel is reversible to heat, but if the type and concentration of cations are properly controlled, the gel can remain gel at higher temperatures.
Specification
| Item | Specification |
| Content | 85-108% |
| Solubility | Soluble in water to form viscous solution |
| Calcium ion test | Pass |
| Particle size | ≥95% pass 60 mesh |
| Loss in drying | ≤15.0% |
| Ph value | 5.5-7.5 |
| Residue of ethanol | ≤750mg/kg |
| Gel strength(0.5% solution) | ≥800g/cm2 |
Application
The main function of gellan gum is as a gel, thickener, suspension agent or film forming food. Gellan gum can be combined with other colloids, such as xanthan gum, gelatin, and locust bean gum. Gellan gum is used similarly to xanthan gum. However, the biggest advantage of Gellan gum is that it can ensure that the gel is very clear, so it can be used as a substitute for xanthan gum when xanthan gum is not suitable. So far, gelatin has been used in bakery products, dairy products, fruit juices, milk drinks, sugar coatings, frosting, jams, meat products, and various desserts.
Packaging
25kg/drum or according to customer requirements.
Related keywords
E 418,FG 2250,Gel Up J 3200,Gel Up WA 100,Phytagel plantcell,Phytagel.
