Product Name
Gellan Gum for Meat Processing
Product Description
This product is a specially formulated low-acetylated carrageenan gel suitable for meat processing applications, including injection, rolling, and sausage production. It enhances yield, improves meat texture and slicing properties, boosts water retention, and releases superior flavor. Its water-holding capacity significantly exceeds that of carrageenan, and its relatively low dosage requirement delivers greater cost savings for meat processing operations.
Features
Increase yield, improve texture and slice-ability.
Excellent water holding capacity.
Outstanding flavor release.
Excellent heat stability.
Easily combined with other hydrocolloids.
Dispersion
Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion.
Application
For use as a stabilizer and thickener.
Packaging
25 kg per drum with double pp bag inner, all packing materials are all comply relevant food contact legislation.
Storage Conditions
Store in a roofed and well-ventilated area in the un-opened original package.
Appearance
White to off- white powder
Particle Size ( Pass 60 mesh )
Not less than 98%
Powder Color
Not less than 76%
Loss on Drying
Not more than 14.0%
Total Heavy Metals
Not more than 20.0 PPM
Lead
Not more than 2.0 PPM
Arsenic
Not more than 2.0 PPM
Total Bacterial
Not more than 10,000 cfu/g
Yeast & Mold
Not more than 400 cfu/g
Salmonella
Negative （25g）
P.aeruginosa
Negative （1.0g）
Datasheet 
