Introduction
High Acyl Gellan gum, also known as natural gellan gum, is a polysaccharide hydrocolloid produced by the microorganism Sphingomonas 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.
Biogum BJ-GE212N type gellan gum is a kind of High Acyl Gellan Gum, also known as natural gellan gum, is mainly made from glucose produced by liquefaction and saccharification of corn starch, which is fermented by organisms. It is a plant derived, natural stabilizer, thickener and gel agent. The target application of this type of gellan gum is for low pH dairy drinks.
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-GE200N Type High acyl gellan gum is tailored type noval gellan gum which is good in whiteness (could be above 80%), stable in acid condition, and good protein combination by using special processing method. 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;
- Whiteness of this High Acyl Gellan Gum is above 80%:
- 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
Low pH dairy drinks, as stabilizer and thickener. Avoid lumps or gelatification, segmentation.
Acid stable performance; low viscosity avoid influencing the mouth feel; weaker gel strength avoid gelatification in drinks and lumps; heat-stable improve the stability after heating sterilization.
Suggested dosage is 0.02-0.035%.
Advantages
Plant Origin
High viscosity
Elastic Gels Texture
Remove Enmyze avoid protein reaction with milk
Strong Lifting Power
Whiteness above 80%
