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 polysac charides full of the development prospect in the recent years.

Application

Gellan gum is used primarily as a gelling agent, alternative to agar.  As a food additive, gellan gum is used as thickeers, enmulsifier.  It is used in soya milks to keep the soy protein suspended in the milk.

Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods.  Used in very small doses, it acts as an anti-settling agent in liquids, while adding only a very light viscosity.  It may well allow, for example, the uniform distribution of cocoa in chocolate milks or strengthening agents like calcium or fiber in all kinds of beverages.  At present Gellan gum has gradually replace agar agar and carrageenan use.

Item Standards

Appearance White to yellowish white, nearly odorless powder

Viscosity (1% 2h, brookfield DVII, #4 spindle, 20rpm) 5500 mPa. s Min

Moisture 12% Max

Protein 5% Max

Passing rhru 200 mesh(%) 96 min

PH Value 5.0 - 7.0

Starch Pass test

Acid-insoluble residue 2.5% Max

Ash 1% Max

Total plate count 10000 cfu/g Max

Mould & year 200 cfu/g Max

Salmonella spp./10g Negative

E.coli Negative