| ≥1 piece |
Gellan gum
Gellan gum is the extra-cellular polysaccharide produced by the gram-negative bacteria-pseudomonas elodea that is separated from water lily,and is one of the microbia polysaccharides full of the development prospect in ten recent years. As the emulsifier,suspension agent,thickener,stabilizer,gelling agent,tissue culture medium,film former and lubricant,gellan gum has been widely used in over 20 files, such as food, cosmetics, detergent, ceramics, petroleum exploration and coating for chemical industry, it is considered as the most advanced Food Additive in the world.
1. As a food additive, Gellan Gum is used as a thickener, emulsifier, and stabilizer.
2. Used in soy milks to keep the soy protein suspended in the milk.
3. Used into the pet food, candy, dairy products, jam, flour product.
(High acyl gellan gum):
|
Items |
index |
|
Particle size(%) |
80 Mesh ≥98 |
|
Gellan Gum content(%) |
85.0—108.0 |
|
Loss on drying(%) |
≤14.0 |
|
Ash(%) |
≤10.0 |
|
PH(0.5% Solution) |
4.0—7.0 |
|
Lead(mg/kg) |
≤2.0 |
|
TPC(CFU/G) |
≤10000 |
|
Coliforms(MPN/100g) |
≤30 |
|
Yeast and mould(CFU/g) |
≤500 |
|
Salmonella |
Negative |
(Low acyl gellan gum):
|
Items |
index |
|
Appearance |
White powder |
|
Gellan Gum content(%) |
85.0—108.0 |
|
Loss on drying(%) |
≤15.0 |
|
Lead(mg/kg) |
≤2.0 |
|
Particle size(%) |
60 Mesh ≥95 |
|
Transparency(%) |
≥85 |
|
Gel strength(g/c) |
≥800 |
|
Ash(%) |
≤15 |
|
PH(1% Solution) |
5.0—7.0 |
|
Bacterium account(CFU/g) |
≤10000 |
|
Coliforms(MPN/100g) |
≤30 |
|
Yeast and mould(CFU/g) |
≤400 |
|
Salmonella |
0/25g |
Packing:
Carton drums of 25kgs net weight each with PE inner (the specification and packaging can be customized)