| ≥1 piece |
1.Gellan gum
2. 100% pure natural
3. Good taste-releasing ability;
4. Iso gmp certified
low acyl gellan gum:
Gel texture:Hard and brittle gels
Suitable for:Jelly, stuffing, dessert, fruit jam, noodles etc.
Gellan Gum food Additive
| Loss on Drying | 4.5% |
| Density | 57.0cc/25g |
| pH Value | 7.14 |
| Gel Strength | 410g/cm 2 |
| Ethanol | 50ppm |
| yeast | 200cfu/g |
| Mould | 200cfu/g |
| Ash | 5.74% |
| Heavy Metals |
Characteristics
1.Low dosage:High quality gel can be formed in very low concentration (approx 0.05%-0.25%);
2.Excellent thermal/heat and acid stability; Gel can be easily formed between ph3.5-ph7.0; Quite stable when heating or in low Ph circumstance;
3.Good taste-releasing ability and good combinability;
4.High transparency;
5.Adjustable gel elasticity and rigidity.
Application Field s of Gellan Gum
Food industry: Drinks, confectionery, jams, pectin jellies, fabricated foods, pet foods, icings and frostings, dairy products.
Pharmaceuticals: Eyedrops, soft or hard capcule, coating.
Cosmetic Industry: Personal tending products, perfume.
Chemical Industry: Coating, gelling agents, toothpaste, air freshener.
Agriculture: Fertilizer gels.
Others: Microorganism, plant culture medium, etc.
Please feel free to contact us if you have any questions.
| CAS No.: |
71010-52-1
|
Other Names: |
D-Glucopyranuronicacid
|
EINECS No.: |
275-117-5
|
| Place of Origin: |
HEN,Henan China (Mainland) China (Mainland)
|
Type: |
Chewing Gum Bases,Acidity Regulators,Antioxidants,Chewing Gum Bases
|
Brand Name: |
houjin
|
| Model Number: |
CA0001
|
Assay Test Method: |
HPLC
|
Stability: |
Stable
|
| Shelf life: |
2 years
|
Application:: |
Pharmaceutical raw intermediates
|
pH: |
7.14
|
| Loss on Drying:: |
4.5%
|