gellan gum,China price supplier

company profile

Jiao Zuo Joincare Biological Product Co.,Ltd

China

Contact: Ms.Rachel Lu

Tel: 86-591-83252253

Number of Employees: 1000 ~ 5000

Business Type: Manufacture

product details

Standard:FCC

Origin:China

Introduction

gellan gum is one of the most development prospective microbial Polysaccharide and it is a Microbial metabolic gum used in food industry after Xanthan Gum. It's the first as well as the only Polysaccharide glial gelatinizer produced by biological fermentation Its advantages include: low dosage, high transparency, good flavour release, resistance to acid and enzyme and so on. The common form of Gellan gum is brittle gel and it's very sensitive to shear force and easy to melt in the mouth. Gellan gum was called polysaccharide PS-60 which was discovered in 1978, and rapidly got the approval by USFDA in 1992 for the usage in food and drinks. Then it was formally listed in Food safety code (E-418) by European community in 1994. In 1996, it was approved as food thickener and Stabilizer (GB2760-96) in China, so it can be appropriately used in all kinds of food for their normal production.

Character and efficiency

High gel strength with low dosage

High transparency

Adjustability of Gel elasticity and rigidity

Superior flavor release

Good compatibility

Superior heat endurance; acid resistance

Application field

Gellan gum as a kind of multi-functional additives could be widely used in process of food (e.g. Gelatin products, fruit base products, starch base product, drinks and so on), drugs (soft and hard capsules), cosmetics (e.g. Personal care products), chemicals (e.g. Air fresher) , textiles, petrol and so forth. Gellan gum may improve the quality and lower the cost of products.

Product

Additive amount

Character

Jelly

1.Liquid Jelly：0.06%-0.20%
2.Jelly：0.20%-0.50%
3.The dosage it used with other gel can be adjusted.

1.Tasted brittle, melting in mouth, high safety.
2.Strong granular sensation of liquid jelly.
3.It can be formed as Hot irreversible gel which fit for making jelly with layers and various designs.
4.It could be used for making different kinds of tasting and formation product with other .hydrophilic gel.

Suspending drinks

0.012%-0.050%

1.Strong suspending ability.
2.Low viscosity, taste refreshing, good flavor releasing.
3.High transparency.
4.It could be used for making different kinds of tasting and formation product with other .hydrophilic gel.

Candy

0.05%-0.80%

1.In gelatin soft candies, it could helps to raise melting temperature of candy to prevent adhesion from each other.
2.It could shorten demould time during production of starch soft candy.
3.High transparency.

Dairy product

Vegetable protein drinks

0.02%-0.05%

1.Strong suspending ability.
2.Low viscosity, taste refreshing, good flavor releasing.
3.It could be used for making different kinds of tasting and formation product with other .hydrophilic gel.
4.It could be used in netural or acid protein beverage.

Juice

0.015%-0.050%

1.Strong suspending ability.
2.Low viscosity, taste refreshing, good flavor releasing.
3.It could be used for making different kinds of tasting and formation product with other hydrophilic gel.

Typical application in other food

Main area

Typical products

Jam

Low calory jam, man-made jam, bread filling, gel

Synthetic food

Man-made fruit, vegetarian food, man-made meat.

Aqueous gel

Dessert gel, jelly garnish.

Pie filling and pudding

Fast-food dessert, canned pudding, pudding-cooked, pie filling.

Pet food

Canned meat, gelled pet food.

Milk product

Ice-cream, gelled milk, yoghurt, frozen milk drinks.

Product	Additive amount	Character
Jelly	1.Liquid Jelly：0.06%-0.20% 2.Jelly：0.20%-0.50% 3.The dosage it used with other gel can be adjusted.	1.Tasted brittle, melting in mouth, high safety. 2.Strong granular sensation of liquid jelly. 3.It can be formed as Hot irreversible gel which fit for making jelly with layers and various designs. 4.It could be used for making different kinds of tasting and formation product with other .hydrophilic gel.
Suspending drinks	0.012%-0.050%	1.Strong suspending ability. 2.Low viscosity, taste refreshing, good flavor releasing. 3.High transparency. 4.It could be used for making different kinds of tasting and formation product with other .hydrophilic gel.
Candy	0.05%-0.80%	1.In gelatin soft candies, it could helps to raise melting temperature of candy to prevent adhesion from each other. 2.It could shorten demould time during production of starch soft candy. 3.High transparency.
Dairy product Vegetable protein drinks	0.02%-0.05%	1.Strong suspending ability. 2.Low viscosity, taste refreshing, good flavor releasing. 3.It could be used for making different kinds of tasting and formation product with other .hydrophilic gel. 4.It could be used in netural or acid protein beverage.
Juice	0.015%-0.050%	1.Strong suspending ability. 2.Low viscosity, taste refreshing, good flavor releasing. 3.It could be used for making different kinds of tasting and formation product with other hydrophilic gel.

Main area	Typical products
Jam	Low calory jam, man-made jam, bread filling, gel
Synthetic food	Man-made fruit, vegetarian food, man-made meat.
Aqueous gel	Dessert gel, jelly garnish.
Pie filling and pudding	Fast-food dessert, canned pudding, pudding-cooked, pie filling.
Pet food	Canned meat, gelled pet food.
Milk product	Ice-cream, gelled milk, yoghurt, frozen milk drinks.