Gellan Gum Solutions & Applications
Gellan Gum Solutions & Applications
Gellan Gum Solutions & Applications
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100% PURE
Low Acyl Gellan Gum
100% PURE
High Acyl Gellan Gum
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CINOGEL BIOTECH,a professional gellan gum manufacturer in China which foucs on both high acyl & low
acyl gellan gum;
It is extremely effective at low use levels and is available in two forms.
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High Acyl Gellan Gum forms soft,very elastic gels;
Features
Forming gel ,low dosage(at lest 0.05%) forms gel
Excellent stability(PH ,Heat)
No protein interaction
Fluid gel(suspension)
High clarity
Flexibility in melting and setting temp.
Gel Formation
Dispersion
Poor dispersion will result in incomplete hydration and loss of gum functionality.
Solutions:
Blending with dispersants such as sugar,sodium citrate etc.
Stirring or starting the agitator before adding.
Using well dispersion products such as KELCOGEL or CINOGEL GELLAN
Hydration:
• Concentration of ions in solution will affect the hydration temp. such as calcium , Sodium
• Low acyl gellan gum requires a temperature of 75 ℃(1670F) to fully hydrate the gum.
• High acyl gellan gum hydrates between 70℃ and 80 ℃(1580F and 1760F) even in relatively high
ion concentrations
Gel formation
In the absence of added cations, low acyl gellan gum gels set at around 25℃ (770F), where high acyl sets at
around 65 ℃ (1490F). With added calcium or sodium ions,the setting temperature increases.
Gel Texture
Typical Application
Dessert jellies
• Key features
※ High gel strength
※ High transparent
※ Quickly gelling
※ Acid & heat stability
※ Low syneresis
※ Low dosage
• Basic formulation
Water: 42% Fruit juice: 42%
Sugar:15.15% Citric acid: 0.4
Sodium citrate:0.30% Gellan Gum:0.15%
Suspension drinks
Confectionery
• Key features
※ Excellent stability
※ High gel strength
※ Sparkling transparent
※ Acid & heat stability
※ High melting temp.
※ Low syneresis
• Basic formulation
Water: 49.3% Glucose Syrup:45%
Gellan Gum:0.5% Carrageenan:2.5%
Citric acid:1.3% Sodium citrate:1.3%
• Key features
※High gel strength
※High Transparent
※Thermal irreversible gel
※No syneresis
• Basic formulation
Water: 82.38% Tween-20:1.5%
Gellan Gum:0.8% Ethanol: 5%
Flavor: 10% Calcium Chloride:0.1%
Color:0.02% Sodium benzoate:0.2%
• Key features
※ Low hydration temp
※ No syneresis
※ Low protein interaction
※ Acid stability
※ Prolong shelf life
• Basic formulation
Skim milk : 90% Sugar: 6.8%
Gellan Gum: 0.05% Pectin:0.15%
Strain:3 %
• Key features
※ No syneresis
※ Acid stability
※ Fluid gel
※ Low viscosity
※ Low dosage 0.025—0.15%
• Basic formulation
Mango &orange juices: 99.85%
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Gellan Gum 0.12%
Citric acid: 0.03%
• Key features
※ Pseudoplastic fluid
※ Control syneresis
※ High transparent
※ Excellent flavor release
※ Excellent stand-up
• Basic formulation
SodiumPhytate:0.2%
Sodium Fluoride:0.3%
Sorbitol :30%
Sodium Saccharinat:0.2%
Glycerin :20%
Cellulose Gum :0.2%
XanthanGum:0.2%
Gellan Gum :0.05%
Titanium Dioxide: 1% ,
Hydrated Silica: 15%
Aroma: 1% ,Citric Acid :0.5% ,Water:31.35%
And Many More Applications in Pharmaceutical Uses: Gellan Gum can be used to produce easy-
to - swallow solid dosage forms,such as gels and cotaed tablets, and to modify the rate of release of active
ingredients from tablets and capsules.
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