Gellan Gum HAF

GEA-498

Gellan Gum HAF

Gellan Gum HAF is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). The feeder culture applied is Soy Protein while Pea Protein is alternative. High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAF is a premium quality refined tan/white powder. Gellan Gum HAF is specialized high acyl Gellan Gum for application in fresh vegatables or fruits concentrates beverage. Gellan Gum HAF could be stable in acid condition. With 700 g/cm＾2 min. strength and 8000 cp viscosity, Gellan Gum HAF could be stable in pH from 3.8-4.2. Also, the applying for Gellan Gum HAF in meat or tofu products, would help to improve the elastic Q-Characteristics for those products. By applying Gellan Gum HAF in fresh fruits/vegetable juices, it will enhance the mouth feel of the beverage and keep the beverage stabilizing. Especially for those where insoluble particles or fresh pulps in beverages need to be suspended, Gellan Gum HAF is a perfect stabilizer. CAS NO. 71010-52-1.
Features: 1. High viscosity of Gellan Gum HAF provides the beverage powerful suspending strength; 2. Low Sugar Reactive; 3. Low Calcium Reactive; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Excellent acid atability or wide pH application range.

Typical Dosage of Gellan Gum HAF: Regular recommended dosage is 0.025%-0.035%. Blending with other hydrocolloids is advised to increase the performance. Dispersion and Dissolution: 1. Dispersion: Gellan Gum HAF can be dispersible readily into milk or other beverage systems using regular mixing devices. The product can be activated by heating treatment such as UHT, HTST, pasteurization and retort procession. 2. Dissolution: Gellan Gum HAP is improved by heating treatment (time, temperature), shear stress (stirrer, homogenizer). A complete dissolution can be easily obtained at around 85-90 centigrade for 20-30 min.

85%-108%

Main specifications:
Assay (CO2 Yeilding): 3.3%-6.8%; Total Nitrogen: 3% max; Loss on Drying: 15% max; pH (1% solution): 5.0-7.0; Suspension Test (0.015% solution): Pass; Feeder Culture: Soy Protein (Pea Protein Optional).

Stable for 24 months.

Stored in cool and dry place with good sealing.