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-GE204N 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 neutral milk like coco milk and others like this.
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-GE204N 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 UHT milk or neutral milk drinks.
This type of high acyl gellan gum removed the enzyme activity by physical method, which prolongs the shelf life of milk which used gellan gum for stabilizing.
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
Neutral Milk Drinks, as stabilizer and thickener. Avoid lumps or gelatification, segmentation.
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%
