Introduction
Gellan gum is a polysaccharide hydrocolloid produced by the microorganism Sphingomonas 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-GE304N Type low acyl gellan gum , formerly known as LAT(B) Type low acyl gellan gum in our portfolio, is quite easy dissolving in water by simply stirring without heating. And the transparency is above 90%. This type of gellan gum could be used for fresh jams, bakery glaze, cosmetics, jellies and plant growth weak gels.
The recommended dosage is 0.012-0.8%.
Specifications
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):450-700g/cm2 min.
pH(1%solution):5.0-8.0
Suspension Test(0.015%solution):Pass.
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℃
