Products Description
Gelatin can be used as a gelling agent, thickening agent, stabilizer, anti-precipitation agent, and emulsifier. It is insoluble in cold water and can be dispersed in water.
When heated and dissolved, it cools down to form a transparent and solid gel with a low usage amount. It is widely used in the food industry and can replace agar and carrageenan.
A small amount of it can achieve suspension and anti-precipitation effects, and it hardly increases the viscosity of the system. It can evenly disperse cocoa powder and nutritional fortifiers in beverages, and is also used in soy milk, dairy products, candies, jams, baked goods, and pet food to build the food structure.
Products Specification
| Product name | GELLAN GUM |
| CAS NO | 71010-52-1 |
| ITEM NO | M751 |
| Appearance | Light white powder |
| Purity | ≥85% |
| Loss on drying | 7.46% |
| pH value | 6.43 |
| Ash | 9.0% |
| Transmittance % | 80.4% |
| Gel strength(0.5% solution ) | 1067.0 g/cm2 |
| Package | 100g/1kg/10kg etc. |
| Delivery | 2-3days |
| Storage | room temperature |
| MSDS/COA/TDS | Connect us |
| Items | Specifications | Results |
|
Total Nitrogen |
≤3% |
Complies |
|
Lead |
≤2mg/kg |
Complies |
|
Mercury |
≤1mg/kg |
Complies |
|
Arsenic |
≤2mg/kg |
Complies |
|
Cadmium |
≤1mg/kg |
Complies |
|
Total bacterial |
≤5,000cfu/g |
2.0×102 |
|
Yeast & Mold |
≤400cfu/g |
<100cfu/g |
|
E. Coli |
Negative |
Negative |
|
Salmonella |
Negative |
Negative |
Products Application
1. Food Industry: Dairy products, beverages, candies, jams, baked goods, pet food, used as gelling, thickening, suspending and anti-precipitation, stabilizers.
2. Cosmetics Industry: Creams, hydrogels, used as thickening and stabilizing matrix.
3. Medical Field: Pharmaceutical gel preparations.
FAQ
Q: Could gellan gum dissolve in cold water?
A: It cannot dissolve but can disperse in cold water. Complete dissolution requires heating.
Q: Which hydrocolloids can gellan gum replace?
A: It can replace agar and carrageenan for gelling and stabilizing systems.
Q: Why is it used in chocolate milk and soy milk drinks?
A: It provides suspension and anti‑precipitation function to keep cocoa powder, protein and fortifiers evenly dispersed and avoid phase separation.
Q: Is it suitable for pet food?
A: Yes, it builds texture structure and provides stabilizing effect for pet food.
Q: Any storage precautions?
A: Keep sealed in cool and dry place to avoid moisture caking.
Q: What conditions are required for gel formation?
A: Cool down after hot dissolution. Low‑acyl grade needs calcium or magnesium cations to form firm gel.
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