Gellan gum (or E418) is a versatile
gelling agent that can produce a wide variety of textures
varying from firm, brittle gels that crumble in the mouth, to
fluid or elastic gels (depending on conditions & type used).
It can also be used as a thickening, stabilising and
suspending agent. It sets exceptionally fast at ambient
temperatures and enables outstanding flavour
release.
What is it?
It is derived from Sphingomonas
elodea, a bacteria that grows on an aquatic
plant.
It forms gels when combined with
foods rich in calcium, magnesium or potassium (high positive
ion content). Calcium rich dairy products, calcium chloride
etc may also be needed to aid setting.
Types of gel achievable
1. Firm, brittle gel – Using low acyl gellan gum in very low
concentrations – from just 0.1% – firm and brittle gels can
be made. These gels are crystal clear, making them very
appealing visually.
2. Fluid gel – By agitating low acyl gellan gum gels as they
cool, fluid gels can be created. They have apparent low
viscosity, yet have remarkable suspending properties,
successfully suspending particles such as coloured spheres,
herbs, and even gases.
3. Elastic gel – By incorporating high acyl gellan, a far
more flexible result can be achieved. The resultant gel can
be made into thin sheets that can be rolled or folded.
4. Spheres and strands – a pure, gellan gum solution can be
dropped into an ion rich water solution to form gelled
spheres or strands.
How should it be used?
As well as being heat stable, gellan gum is also stable over
a wide pH range meaning it is suitable for use with many
different foods. As with any molecular ingredient,
experimentation is essential to achieve the desired effect.
Download
COA(PDF)
Download
TDS(PDF)
Download
MSDS(PDF)
CAS:71010-52-1
Group: Emulsifier, Gelling Agent, Hydrocolloid,
Stabilizer,Thickener
Other
name:pseudomonas elodea
gum;Gelrite;Phytagel;gellan gum
Application: Confectionery, Dairy, Flavor & Fragrance,
Food, Fruit Preparation, Technical
Origin: Water-soluble Polysaccharide which is produced
by the aerobic fermentation of the microorganism Sphingomonas
elodea.
Function: Gelling agent and heat stabilizer in fruit
preparations, stabilizer in soy drinks and many more.
Qualities:
High Acyl Gellan Gum
Packaging and storage:
Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum
size)
Store in cool,dry conditions; shelf life of 24months
Low Acyl
Gellan Gum(E418)
Download COA(PDF)
Download TDS(PDF)
Download MSDS(PDF)
CAS:71010-52-1
Group: Emulsifier, Gelling Agent, Hydrocolloid,
Stabilizer,Thickener
Other
name:pseudomonas elodea
gum;Gelrite;Phytagel;gellan gum
Application: Confectionery, Dairy, Flavor &
Fragrance, Food, Fruit Preparation, Technical
Origin: Water-soluble Polysaccharide which is
produced by the aerobic fermentation of the microorganism
Sphingomonas elodea.
Function: Gelling agent and heat stabilizer in fruit
preparations, stabilizer in soy drinks and many
more.
Qualities:
Low Acyl Gellan Gum
Packaging and storage:
Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum
size)
Store in cool,dry conditions; shelf life of
24months
|
Items
|
Index
|
|
Low Acyl Gellan Gum
|
White powder
|
|
Gellan Gum content(%)
|
85.0—108.0
|
|
Loss on drying(%)
|
≤15.0
|
|
Lead(mg/kg)
|
≤2.0
|
|
Particle size(%)
|
60 Mesh ≥95
|
|
Transparency(%)
|
≥85
|
|
Gel strength(g/c㎡)
|
≥1100
|
|
Ash(%)
|
≤15
|
|
PH(1% Solution)
|
4.5—7.0
|
|
Bacterium account(CFU/g)
|
≤10000
|
|
Coliforms(MPN/100g)
|
≤30
|
|
Yeast and mould(CFU/g)
|
≤400
|
|
Salmonella
|
Not
Detected
|
Gellan
Gum properties & applications
-
setting
temperature;
-
degree
of structure;
-
thermal
stability;
-
low
viscosity suspension ability.
Gellan Gum has E number E418 and due to the above
outstanding properties it is widely used in many products
that require
gelling,suspending,stabilizing,texturizing,film forming
and structuring.
Popular field
applications such as
food, beverage, plant tissue culture,microbiological
culture ,cosmetic, oral care,pharmaceutical and also in
various industrial applications(air freshener industry
Paper industry.etc).
Gellan Gum Origin:
-
Gellan is an anionic polysaccharide, which is
produced by Sphingomonas paucimobilis
bacterium(ATCC31461) through aerobic fermentation.
Purified by alcohol precipitation.
-
In 1978, in CP Kelco Kaneko and Kang found a water
soluble polymer – gellan
-
In 1988, Japan approved gellan gum for use in food
products.
-
In 1992,FDA approved the use of gellan gum as an food
additive. It has E-number E 418.
Structure:
CINOGEL BIOTECH,a professional gellan gum manufacturer
in China which foucs on both high acyl & low acyl
gellan gum;
It is extremely effective at low use levels and is
available in two forms.
-
High Acyl Gellan Gum forms soft,very elastic
gels;
-
Low Acyl Gellan Gum forms firm,brittle gels.
Features
-
Forming gel ,low dosage(at lest 0.05%) forms
gel
-
Excellent stability(PH ,Heat)
-
No protein interaction
-
Fluid gel(suspension)
-
High clarity
-
Flexibility in melting and setting temp.
Gel Formation
Dispersion
-
Poor dispersion will result in incomplete hydration
and loss of gum functionality.
Solutions:
-
Blending with dispersants such as sugar,sodium
citrate etc.
-
Stirring or starting the agitator before
adding.
-
Using well dispersion products such as KELCOGEL or
CINOGEL GELLAN
Hydration:
•
Concentration of ions in
solution will affect the
hydration temp. such as
calcium , Sodium
• Low acyl gellan gum
requires a temperature of
75 ℃(1670F) to fully
hydrate the gum.
• High acyl gellan gum
hydrates between 70℃ and
80 ℃(1580F and 1760F)
even in relatively high ion
concentrations
Gel formation
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