| ≥1 piece |
Gellan gum is a high-molecular-weight linear anionic polysaccharide produced by the aerobic fermentation of Sphingomonas elodea (formerly Pseudomonas elodea). It is composed of a tetrasaccharide repeating unit consisting of glucose, glucuronic acid, and rhamnose in a ratio of 2:1:1. Gellan gum is a multifunctional food additive widely recognized as one of the most advanced food hydrocolloids in the world today.
Our food grade gellan gum is produced through advanced fermentation and purification technologies. The product is available in two distinct types: High Acyl Gellan Gum and Low Acyl Gellan Gum. It appears as a cream to light yellow free-flowing powder with a clean neutral flavor, exhibiting excellent water solubility (after heating), heat stability, acid resistance, and consistent quality.
【 Product Specifications】
| Parameter | Specification |
|---|---|
| Product Name | Gellan Gum |
| CAS No. | 71010-52-1 |
| EINECS No. | 234-401-0 |
| CNS No. | 20.027 |
| INS No. | 418 |
| E Number | E418 |
| HS Code | 3913900000 |
| Appearance | Cream to light yellow free-flowing powder |
| Odor | Odorless or with faint characteristic odor |
| Solubility | Dispersible in cold water, soluble in hot water (≥85℃); cooling forms transparent gel |
| High Acyl Gel Property | Soft, elastic, non-brittle gel; cream and smooth mouthfeel |
| Low Acyl Gel Property | Firm, hard, brittle gel; high gel strength; thermal irreversible |
| Deacetylation | High Acyl (≥50%) / Low Acyl (≤10%) |
| pH Stability | Stable within pH 3.5-8.0 |
| Loss on Drying | ≤12.0% |
| Ash | ≤12.0% |
| Heavy Metals (as Pb) | ≤20 mg/kg |
| Lead (Pb) | ≤2 mg/kg |
| Arsenic (As) | ≤3 mg/kg |
| Total Plate Count | ≤1,000 CFU/g |
| E. coli | Negative |
| Salmonella | Negative in 25g |
| Shelf Life | 24 months |
| Storage | Keep in cool, dry, well-ventilated area, avoid moisture and direct sunlight |
| Packaging | 25kg /drum |