Representative Application
- Gelling AgentGellan Gum is widely applied in the jelly processing as the gelling agent, compared with sodium alginate, agar, gelatin and carrageen an, the jelly produced by the jelly powder which is prepared by the Gellan gum, has an excellent transparency, brittle and slippery taste, it can produce a series of jellies from brittleness to elasticity, which will not be dissolved in the summer and has a good shrink resistance. ...
- StabilizerLiquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of sediment that is not readily redispersible. The invention comprises the use of Gellan gum at a concentration of between 10-500 parts per million. ....
- Suspending AgentA stable, pourable gelled beverage contained Gellan gum. A process for preparing a gelled beverage which involves dispersing Gellan gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, contains between about 0.01% and 0.15% Gellan gum....
- ThickenerGellan gum is applied in ice cream as the stabilizer, using a very little amount of Gellan gum can improve its shape retention, the effect will be better if the Gellan gum is used together with other stabilizers. Generally, the using level is 0.1%~0.2%. The combination of Gellan gum and other gums can be applied in the manufacture of many products as Sorbet, pudding ice cream, high grade ice cream, Chocolate milk shake and fruity flavor milk shake. ...
- Tissue Culture MediumGellan gums are produced by microbial fermentation. They exist in both high and low acryl forms. The Gellan gum used in tissue culture is low acryl form, giving a firm, clear gel ideal for tissue culture. The recommended concentration of Gellan gum is 2-3 grams per liter of medium.
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As a functional additive, Gellan gum has been broadly applied in the fields of food, cosmetics, detergent, ceramics, petroleum exploration and coating for chemical industry. It can mostly improve the quality of the products while reduce their cost.
Food: drinks, confectionery, jams, pectin jellies, fabricated foods, pet foods, icings and frostings, dairy products;
Medicine: eye drops, soft or hard capsule, coating;
Cosmetic: personal tending products, perfume;
Chemical industry: coating, gelling agents, toothpaste;
Agriculture: sustained-release fertilizer;
Others: microbiological media, tissue-culture media, photographic films.
Gellan gum
| Function | Application |
| Adhesiveness | Sugar frost, sugar coat |
| Paint filming ability | Saccade, candy |
| Emulsifier | Salad cream |
| Film forming ability | Synthetic casing |
| Clarifier | Wine |
| Foam stabilizer | Beer |
| Anti-graining agent | Frozen food, syrup |
| Stabilizer | Ice cream, salad cream |
| Thickener | Dairy food, fruit jam, sausage, stuffing |
Other Products
- ClassificationHigh Acyl Gellan Gum:
High acyl gellan gum can form soft, very elastic, non-brittle gels
Low Acyl Gellan Gum: Low acyl gellan gum can form hard, non-elastic, brittle gels Varying the ratios of the two forms of gellan gum ...
- PropertiesNeed to heat up first
The existence of a certain amount of cations. In this way, the gellan gum solution can form gel after It is cooled down. The gel strength, gel forming temperature and the melting temperature is bound up ...
- Characteristic And EfficacyCharacteristic:
Form high qualified gel under low concentration of 0.05~0.25%
High stability at high temperature and low pH value ...
- Quality SpecificationPurity (CO2 yielding)%:3.3 ~ 6.8
Gel Strength g/cm2:≥900
Transmittance %:≥83 ...