| Loss on drying(%) =15.0
Lead(mg/kg) =2.0
Particle size(%) 60 Mesh =95
Transparency(%) =88
Gel strength(g/cm2) =400
Ash(%) =15
PH(0.5% Solution) 5.0—7.0
Bacterium account(CFU/g) =10000
Coliforms(MPN/100g) =30
Yeast and mould(CFU/g) =400
Salmonella 0/25g Application: Gellan gum is a hydrocolloid produced by the microorganism Sphingmonas elodea. Gellan gum is manufactured by fermentation from a carbohydrate source(glucose). Deacylation is carried out by treating the product with alkali. Gellan Gum LA is a perfect gelling / stabilizing agent applied in food and beverages, personal care products,and solid air fresheners. Appearance of Gellan Gum LAT is white fine powder. Morphology: White powder Uses: 1. Make gellan gum dispersed in cool deionised water by stirring;
2. Heat solution 1. to 85 Celcius Degree for 10-15mins; or boiling for 5-10mins;
3. Add cations or salts into solution 2.;
4. Cool down the solution 3. to certain temperatures, gelling or suspending fuctions avaiable. |
