Introduction
Gellan gum is a polysaccharide hydrocolloid produced by the microorganism Sphingmonas Paucimobilis and Corn Starch with plant origin, under fermentation processing from a carbohydrate source (Edible glucose) and Nitrogen Souce (Plant Protein). Deacylation is carried out by treating the product with alkali. Appearance of Low Acyl Gellan Gum is white fine powder.
Biogum Gellan BJ-GE102N Type low acyl gellan gum is usually used for acidic or neutral high transparency suspension beverages (which don’t contain proteins , fats or fibers) as an excellent stabilizer to suspend fruit pulp, insoluble solid particles, and stabilize the beverage system. Now widely used in Kia seeds or basil seeds suspension drinks, Mingliezi drinks, aloe vera fruit pellet drinks, and coco de Nata drinks.
The recommended dosage is 0.012-0.03%. Beverages with gellan gum as the main suspension agent not only have excellent suspension effects, but also have strong acid resistance and exhibit good stability during storage, which is an advantage that other plant colloids used as suspension agents do not possess.
Biogum Gellan BJ-GE102N Low Acyl Gellan Gum could release a heat and acid stable suspension network for beverages to keep fruit cubes in drinks floating averagely and stably. The viscosity of Biogum Gellan BJ-GE102N is very low so won’t influence the taste of the drinks. As the solution of Biogum Gellan BJ-GE102N is of above 85% transparency, using gellan gum in beverages won’t have affects on the appearance of drinks.
By reducing the gel. strength of Biogum Gellan BJ-GE102N, gelation in drinks is avoided.
Specifications
Gellan Gum Purity:85%-108%;
Assay(CO2 Yielding):3.3%-6.8%
Total Nitrogen: 3%max
Loss on Drying:15%max
Transmittance(0.5% solution):85%min.
Gel Strength(0.5%solution):450-1000g/cm2 min.
pH(1%solution):5.0-8.0
Suspension Test(0.015%solution):Pass.
Applications
Biogum Gellan BJ-GE102N Type low acyl gellan gum is usually used for acidic or neutral high transparency suspension beverages (which don’t contain proteins , fats or fibers) as an excellent stabilizer to suspend fruit pulp, insoluble solid particles, and stabilize the beverage system. Now widely used in Kia seeds or basil seeds suspension drinks, Mingliezi drinks, aloe vera fruit pellet drinks, and coco de Nata drinks.
The recommended dosage is 0.012-0.03%. Beverages with gellan gum as the main suspension agent not only have excellent suspension effects, but also have strong acid resistance and exhibit good stability during storage, which is an advantage that other plant colloids used as suspension agents do not possess.
Advantages
Plant Origin
High transpancy.
Heat-irreversible；
Low viscosity;
Acid Stable.
Low Dosage Level
Usage
01.
Dosage : Regular recommended dosage is 0.012%-0.03%
02.
Disolving: Gellan Gum dissolve in water with no kations by heating. So Calcium Slats should be added only after dissolving of gellan gum.
03.
Suspension : the suspension system released under help of ions( Ca++ is strongly advised; K+ and Na+ also ok)
04.
Setting Temperature is advised to be below 30℃ or even lower to 23℃
