Product Name
High Acyl Gellan Gum
Product Description
High acyl gellan gum is obtained by microbial fermentation of sugars without deacylation. High acyl gellan gum shows different gel properties compared with low acyl. High acyl gellan gum can form a thermally reversible gel in the absence of cations, forming a soft and elastic gel at 72°C.
Application
High acyl gellan gum is commonly applied in non-transparent food and beverages such as graindrinks, dairy products and drinks, plant protein drinks, nutrition drinks, fresh fruits.
Appearance
Its appearance is a pale yellow powder.
Performance and Features
Good elasticity of gel.
Good water retention and dispersion.
Low protein reaction and acid stability.
Low protein reaction and acid stability.
Particle Size, %
60 Mesh ≥95
Gellan Gum Content, %
85. 0-108.0
Ph 0.5% Solution
5. 0-7. 0
Bacterium Account, CFU/g
≤10000
Coliform Group, MPN/100g
≤30
Yeast And Mould, CFU/g
≤400
Datasheet 