| ≥1 piece |
Low Acyl gellan gum applied in jelly, jam, candy and other water based gel systems as gelling agent. The dosage could be as low as 0.1-0.5%.
Gellan gum can form gels with different texture from elasticity to brittleness, and can make the the thermo-irreversible gel by controlling melting temperature. Low acyl gellan gum has its unique advantage when applied in jelly production, such as quite low dosage (0.3%-0.5%) and excellent gels transparency. Especially for premium quality jellies, low acyl gellan gum makes it true to produce layered jellies with very clear boundary between different layers. It can be made into red, green, yellow, white and other flavor color jellies by using oil-soluble food coloring and spices. Not mixed, and not Channeling taste.
Gellan gum low acyl for gel with following features:
1. High gel strength;
2. High transparency;
3. Good solubility;
4. Excellent thermal stability;
5. Gel with low viscosity and better taste-releasing ability;
6. Good compatibility with other ingredients.
Gellan gum low acyl for gel with following using method:
Gelan gum can be easily dispersed in water-based systems using common mixing devices. Typical applications are as follows:
1. Mixed gellan gum with other materials and dispersed in cold water (adding chelating agent can help to dissolve the colloid);
2. Heated to above 85º until fully dissolved;
3. Added Kations(Ca, Mg, Cl, and so on);
4. Cooling the mixture and a stable gel systerm formed.
Gellan gum low acyl used in jelly with following application formula (only for reference):
Ingredients:
gellan gum LA 0.12%，carrageenan 0.2%, konjac gum 0.3%, KCI 0.1%, calcium lactate 0.1%,sodium citrate 0.27%, white sugar 4%, citric acid 0.3%, parfum, sweetener, colourings, proper quantity of fruit juice
Recommended steps:
1. Mixed gellan gum, carrageenan, konjac gum, salt and sugar equably;
2. Added to the deionized water while stirring, boiling until colloid dissolved fully;
3. Added citric acid, parfum, sweetener, colouring, etc, and adjusted the PH to about 4.1;
4. Filling, pasteurization and cooling.
Gellan gum LA used in soft sweets with following application formula (only for reference):
Gellan gum is more and more popular than gelatin used for soft sweets. Gellan gum as a natural hydrophilic colloid not only caters to the green and healthy consumption concept, but also has obvious advantages of taste and cost.
Ingredients:
gellan gum LA 0.3%，xanthan gum 1%, konjac gum 0.5%, sodium citrate 0.1%, calcium lactate 0.1%, citric acid 0.05%, maltose syrup(75%) 40%, white sugar30%, fruit juice, other ingredients, Add water to 100%.
Recommended steps:
1. Mixed gellan gum, xanthan gum, konjac gum and salt equably;
2. Added to the deionized water while stirring, heating until colloid dissolved fully;
3. Mixed maltose syrup and sugar, heating to dissolved, pouring glue solution into maltose syrup;
4. Added citric acid, fruit juice, other ingredients,etc. Heat presernation to the total sugar of about 70%;
5. Moulding, aging and cooling.
Gellan gum LA used in solid air-freshener with following application formula (only for reference):
Gellan gum is widely used in air fresheners because of its high gel performance, high transparency, good water holding capacity and flavor release. Meanwhile, the irreversible gel performance and high melting temperature of gel make it suitable for used in high temperature environment such as cars. Gellan gum enables air freshener gel of crystal clarity to be formulated.
Ingredients:
Gellan gum LA 0.5%, calcium lactate 0.05%, emulsifier, parfum, colourings
Recommended steps:
1. Mixed gellan gum and calcium lactate;
2. Added to deionized water while stirring, heating until gellan gum dissolved fully;
3. Emulsifier and parfum pre-dissolved, then added certain colourings;
4. Moulding, cooling and forming.