Introduction
High Acyl Gellan gum, also known as natural gellan gum, is a polysaccharide hydrocolloid produced by the microorganism Sphingmonas Paucimobilis and NON-GMO corn starch by fermentation from a carbohydrate source(glucose) and a nitrogen Source (Proteins). It is a plant derived, natural stabilizer, thickener and gel agent.
The usage of high acyl gellan gum is extremely low, the source of base material is abundant, and the price is relatively stable. The acid resistant gellan gum supplied by OPAL Biotech has the characteristics of high viscosity, good solubility, no odor, and good acid resistance. It does not affect the taste and texture of the product when used.
BJ-GE201N Type High acyl gellan gum is tailored type noval gellan gum which is good in whiteness, stable in acid condition, and good protein combination by using special processing method. BJ-GE201N Type Gellan Gum High Acyl is targeted for premium quality market which has requirements on ETO, Allergen, Chlorates and purity. It’s suitable to use in dairy drinks,fermentation yoghurt, milk, dessert fillings, as well as RTD foods / Drinks for elderness.
High Acyl Gellan Gum is of very high viscosity, stabilizing performance and strong lifting power for suspending. High acyl gellan gum has thickening and stabilizing effects. It can also be used in beverages with low pH values. Opal’s high acyl gellan gum products have high viscosity and good toughness, and are widely used to replace imported colloids.
Acidic environment has a certain destructive effect on gellan gum, so ordinary high acyl gellan gum cannot guarantee long-term stability in acidic beverages, which will greatly affect the shelf life of goods. However, acid resistant high acyl gellan gum, with its extremely high viscosity and stability, can greatly reduce the destructive power of acidic environments on the effectiveness of cold glue.
The solution made by HA Gellan Gum is non-transparent/cloudy type with dosage approx 0.02%-0.035%.
Features
- High viscosity to keep stabilizing ;
- Low Protein Reactive;
- Low Calcium Reactive;
- Help the blended beverage with a thicker mouth feel:
- Good combination with modified starch to be used as thickener;
- Excellent acid stability or wide pH application range.
Specifications
Gellan Gum Purity:85%-108%;
Assay(CO2 Yielding):3.3%-6.8%
Total Nitrogen: 3%max
Loss on Drying:15%max
pH(1%solution):5.0-8.0
Suspension Test(0.015%solution):Pass.
Gel. Strength: 300g/cm2 min.
Viscosity: above 3500cps
Applications
Amond Milk, Protein Beverages, Dairy Products, Jellies, Candy, Bakery Fillings, Soy Milk, Meat Products, Pet Food, Juice.
High acyl gellan gum is mainly used in plant-based protein beverages, neutral milk beverages, coarse grain beverages and other product fields that do not require transparent systems, to thicken and suspend stable particulate matter. Suggested dosage is 0.02-0.05%.
It can also be used alone to form soft and elastic gel or mixed with other colloids to form products with different texture.Plant protein drinks are the fastest growing soft drink industry in China in recent years. Plant protein drinks are mainly made from plant kernels and fruit pulp, with high protein and vitamin content. The high acyl gellan gum used in plant protein drinks not only has a good taste, but also has the function of thickening and stabilizing protein. It can also be compounded with other hydrophilic colloids, such as carrageenan, guar gum, locust bean gum, etc. The synergistic effect after compounding can also achieve good stability. It is often used in walnut milk, peanut milk, cocoa milk, corn juice, mung bean juice, etc.
Regular recommended dosage is 0.02%-0.035%.
Advantages
Plant Origin
High viscosity
Elastic Gels Texture
Remove Enmyze avoid protein reaction with milk
Strong Lifting Power
High Visocosity
