Below 0.3%.[Details]

Opal Biotech. HA371 Type high acyl gellan gum is a kind of natural gellan gum with strong heat and acid stability gellan gum.

Compared with low acyl gellan gum , HA371 Gellan Gum is of much competitiveness in application of beverages.[Details]

Curdlan Gum has no strange smell as it is fermentation products, but Konjac would cause a kind of fishy smell in free-meat products production, due to the product characteristics.[Details]

Gels formed by Curdlan Gum Gel. under heating condition of 80C is Heat Irreversible [Details]

Approx 0.235% dosage with LAT Gellan Gum, is perfect enough for plant tissue culture media use.[Details]

How does Curdlan Gum perform in Fresh noodles ?
Curdlan Gum could help the fresh noodles to obtain better elasticity. The noodles won't be broken after boiling for long time. It's easy to use as curdlan gum could be added into wheat powder directly bef[Details]

Gellan Gum will replace Carrageenan in Milk?[Details]

Why Agar and Carrageenan Price Going Up?[Details]

If gellan gum is applied to Chinese noodles, buckwheat noodles, or other flour products, it can enhance the noodle’s hardness, elasticity, viscosity, and improve the taste, inhibit the swelling in hot water, reduce crack and soup turbidity. Use amount of[Details]

Low acyl gellan is a carbohydrate secreted by a bacterium (Sphingomonas elodea) that, when in the presence of salts or acid, forms very clear, clean, and brittle gels.

Alternative Names
E418 LA

Culinary Uses
Use to stabilize emulsifications or foa[Details]