Low Acyl Gellan Gum

Description: Gellan gum(E418) is a polymer produced by fermentation of a medium by the microorganismSphingomonas elodea.The extracellular polysaccharide is recovered after the fermentation process to produce either high acyl or low acyl gellan gum. High acyl gellan is directly recovered after fermentation via alcohol precipitation. Low acyl gellan gum is instead treated with an alkali solution before the alcohol precipitation, consequently resulting in deacylation of the gellan gum. Properties: High acyl gellan gum fully solubilizes once heated and forms a soft, elastic gel upon cooling. High acyl gellan gels do not need any cation addition to gel and are thermally reversible.high acyl gellan gum forms soft elastic gels. Low acyl gellan gum also solubilizes once heated but forms hard, brittle gels upon cooling. The presence of a cation such as Ca2+, Mg2+, Na+or K+is needed for low acyl gellan to gel. Low acyl gellan forms gels that are not thermally reversible.low acyl gellan gum forms firm brittle gels. Product Range: CINOGEL BIOTECHoffers a range of both high and low acyl gellan gums. HA Gellan LA Gellan Packing & Storage: Normally 25KGS net drums. Store in cool,dry conditions; Shelf life of 24 months. Applications: ·Dessert Jellies ·Chocolate Milk ·Soy Milk ·Fruit Juices ·Sauces and Dressings ·Yogurts ·Confectionary ·Fruit Preparations ·Spreadable jam ·Low sugar jams ·Bake stable jam