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English
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| Quantity: | |
|---|---|
XJM
Xiaojinmi
278
99%
WHITE POWDER
/
71010-52-1
99%
Kosher HALAL GMP ISO2000
80-200MESH
glucose, glucuronic acid and rhamnose
Pharm grade or food grade and cosmetic
Solvent Extraction
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.. no special taste or smell, Decomposes without melting at about 150°C. Good heat and acid resistance, and high stability to enzymes. It is insoluble in non-polar organic solvents and in cold water, but it is dispersed in water after a little stirring, and dissolved into a transparent solution when heated. After cooling, it forms a transparent and solid gel. Soluble in hot deionized water or low ionic strength solution in the presence of an integrating agent, the aqueous solution is neutral
1.The solution made by low acyl gellan gum is clear and with high transparency.
2.The gel strength of low acyl gellan gum is higher.
3.The gels formed by low acyl gellan gum are brittle and with high transparency.
4.Low Acyl Gellan Gum is perfect gelling agent and suspending agent.
1.The solution made by high acyl gellan gum is not so clear and with lower transparency.
2.The gel strength of high acyl gellan gum is weak.
3.The gels formed by high acyl gellan gum are elastic and with low transparency.
4.The visocsity of high acyl gellan gum is higher than low acyl gellan gum so high acyl gellan gum can be as perfect thickening agent.
6. Good combinability.
1.Materials without salts can be directly added into water together with gellan gum.
2.Materials with salts(or kations) should be added only when gellan gum is thoroughly dissolved.
3.The water used should be deionized water.
4.The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
5.Gellan Gum is soluble in cool water but need to heat up to 85℃-90℃ for thoroughly dissolving.
6.The dosage of gellan gum should be adjusted according to pH, materials added and particle sizes of fruit pulps. The higher dosage, the better performance.
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.. no special taste or smell, Decomposes without melting at about 150°C. Good heat and acid resistance, and high stability to enzymes. It is insoluble in non-polar organic solvents and in cold water, but it is dispersed in water after a little stirring, and dissolved into a transparent solution when heated. After cooling, it forms a transparent and solid gel. Soluble in hot deionized water or low ionic strength solution in the presence of an integrating agent, the aqueous solution is neutral
1.The solution made by low acyl gellan gum is clear and with high transparency.
2.The gel strength of low acyl gellan gum is higher.
3.The gels formed by low acyl gellan gum are brittle and with high transparency.
4.Low Acyl Gellan Gum is perfect gelling agent and suspending agent.
1.The solution made by high acyl gellan gum is not so clear and with lower transparency.
2.The gel strength of high acyl gellan gum is weak.
3.The gels formed by high acyl gellan gum are elastic and with low transparency.
4.The visocsity of high acyl gellan gum is higher than low acyl gellan gum so high acyl gellan gum can be as perfect thickening agent.
6. Good combinability.
1.Materials without salts can be directly added into water together with gellan gum.
2.Materials with salts(or kations) should be added only when gellan gum is thoroughly dissolved.
3.The water used should be deionized water.
4.The application of gellan gum should be in addition with KATIONS( Ca, Mg, Cl, and so on).
5.Gellan Gum is soluble in cool water but need to heat up to 85℃-90℃ for thoroughly dissolving.
6.The dosage of gellan gum should be adjusted according to pH, materials added and particle sizes of fruit pulps. The higher dosage, the better performance.
