|Weak gel||Suspends||Highly pseudoplastic||Pourable, pumpable, low viscosity|
|Flexible||Adapted to suit your process||Low use level||Form a gell with only 0.05%|
|Clarity||Improved product appearance||Thermostability||Suspension at high temperatures|
The products should be handled gently and kept from light, moisture and heat. Do not put it together with poison or contaminants. Tightly sealed, and put in a dry place.
Low acyl gellan gum is a brittle gel, very sensitive to shear force, with clear taste. Compared with other food gels, gellan gum has obvious advantages, and it’s now gradually replacing agar and carrageenan in the food industry. Following picture shows the properties of gellan gum in comparison with other gels.
Specification of gellan gum
|Loss on drying||w/%||≤15.0|
|Mold and yeast||cfu/g||≤400|
Field of application
|Food||beverage, sweets, jam, jelly, gels, synthetic food, pet food, sugar coating, frosting, dairy and baked products|
|Medicine||eye drops, soft or hard capsule, microcapsules|
|Cosmetics||skincare products, perfume|
|Daily Chemical||coating, tackiness agent, toothpaste, car balm, air freshener|
|Others||microorganism, plant culture medium, photosensitive film|