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Thickening Agent and Suspending Agent High Acyl Gellan Gum Powder For Jams And Sauces

Thickening Agent and Suspending Agent High Acyl Gellan Gum Powder For Jams And Sauces
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FOB Price: 28.00 USD/KG  
Product Type: HIGH ACYL 
Minimum Order Quantity: 1 KG 
Supply Ability: 100000000 KG
Place Of Origin:
Delivery Time: 5 days
Expiry Date: long-term effectiveness
Last Update: 2014-08-22
Views: 207
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Product Details
  • Low Acyl Gellan Gum is white powder.
  1. The solution made by low acyl gellan gum is clear and with high transparency.
  2. The gel strength of low acyl gellan gum is higher.
  3. The gels formed by low acyl gellan gum are brittle and with high transparency.
  4. Low Acyl Gellan Gum is perfect gelling agent and suspending agent.
  • High Acyl Gellan Gum is Dark Yellow Powder.
  1. The solution made by high acyl gellan gum is not so clear and with lower transparency.
  2. The gel strength of high acyl gellan gum is weak.
  3. The gels formed by high acyl gellan gum are elastic and with low transparency.
  4. The visocsity of high acyl gellan gum is higher than low acyl gellan gum so high acyl gellan gum can be as perfect thickening agent.
The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
Gellan Gum is soluble in cool water but need to heat up to 85C-90C for throughly dissolved.
  • Compared with other colloids, Gellan Gum has many peculiar advantages:

1.Low dosage;
2.Excellent thermal and acid stability;
3.Better taste-releasing ability;
4.High transparency;
5.Adjustable gel elasticity and rigidity;

6.Good compatibility  with other ingredients.

  • Characteristics and Functions of Gellan Gum:



1.High quality gel can be formed in very low concentration 

(approx 0.05%-0.25%).

Gellan gum is a very good gelling agent.

2.Quite stable when heating or in low Ph circumstance.

A. High Temperature Fertilization affect little on gel;

B. Acid gel enjoys longer shelf life.

3.Potassium and Sodium Ions formed gel can be recovered;

but magnesium and calcium salt formed gel cann’t.

Can be produced to thermally reversible typ or 

thermally irreversible type gel.

4.Be compatible with outher gum such as starch, xanthan

gum, locust bean gum, carrageenan and their mixtures.

The structure can be changed from 

crisp type to flexible type easily.

5.Good compatibility  with other ingredients.

Can be widely used in various formula.

6.Gel can be easily formed between ph3.5-ph7.0.

From acidic food to neutral food formula, 

good quality gel and gel strength can be achieved.

7.Anti-aging characteristic.

Restrain the aging process and viscosity increasing 

in starch paste and other familiar products.

8.Hard to cause enzymolysis.

Good flexibility for food processing industry

cultivation of microbiological and plant tissue.


  • Applications of Gellan Gum: 

Food&Beverage:Drinks;Confectionery;Jams;Pectin jellies;Fabricated foods;Pet foods;Icings and frostings;Dairy products.

Pharmaceutical Industry: Eyedrops;Soft or hard capcule;Coating.

Cosmetics: Personal tending products;Perfume.

Chemical industry:Coating;Gelling agents;Toothpaste.

Agriculture:Fertilizer gels.

Others:Car Air Fresheners;Microorganism;Plant Culture Medium, etc.

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