GELLAN GUM CAS 71010-52-1

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

CAS: 71010-52-1

EINECS: 275-117-5

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.

สเปค

รายการ	สเปค
เนื้อหา	85-108%
Solubility	Soluble in water to form viscous solution
Calcium ion test	ขอผ่าน
นุกขนาด	≥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

โปรแกรม

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.