| Loss on drying(%) =15.0
Lead(mg/kg) =2.0
Particle size(%) 60 Mesh =95
Transparency(%) =85
Gel strength(g/cm
2) =900
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 LAS is white fine powder. Gellan gum is based on a linear structure of repeating, glucose, rhamnose and glucuronic acid units. In high acyl Gellan gum two acyl side chains, acetate and glycerate are present. Both substituents are present on the same glucose molecule and on average there is one glycerate per repeating unit and one acetate every two repeating units. In low acyl Gellan gum the acyl groups are removed. Morphology: White powder Uses: 1. Make gellan gum dispersed in cool deionised water by stirring;
2. Heat solution 1. to 85 Celcius Degree for 20-30mins; 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. |
