| Customization: | Available |
|---|---|
| CAS No.: | 71010-52-1 |
| Formula: | N/a |
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Gellan gum is a kind of anionic polysaccharide produced through the submerged fermentation of the bacterium Sphingomonas elodea and has a tetrasaccharide repeating sequence. Both the acylated and deacylated polysaccharides for gels in the presence of moderate concentrations of monovalent ions or with much lower concentrations of divalent ions. In comparison with other uronic acid containing polysaccharides such as alginate or pectin, the selectivity for different divalent cations is very small, particularly within the alkaline earths. The gels vary in mechanical properties from soft and elastic for the acylated form to hard and brittle for the fully deacylated polysaccharide. It is soluble in water. Gellan gum can be used as a gelling agent, thickener, suspension hydrocolloid and stabilizer in cosmetic preparations.
Specification:
Low Acyl:
| Test Item | Unit | The Standard | Testing Result |
| Appearance | -- | Off-white powder | Conforms |
| Content | % | 85.0-108.0 | 98.0 |
| Loss on Drying | % | 15Max. | 6.7 |
| Lead | ppm | 2Max. | <1 |
| Ash | % | 15Max. | 7.5 |
| Mesh Size | % | Mesh60 95%Min. | 99.8 |
| Transparency | % | 85Min. | 86.3 |
| Gel Strength | g/cm2 | 900Min. | 1382 |
| pH(0.5% Solution) | -- | 5.0-7.0 | 6.3 |
| Bacterium Account | CFU/g | 10000Max. | 700 |
| Coliform Group | MPN/100g | 30Max. | <30 |
| Salmonella | -- | 0/25g | Conforms |
| Mold and Yeast | CFU/g | 400Max. | Conforms |
High Acyl:
| Test Item | Unit | The Standard |
| Appearance | -- | Off-white powder, odorless |
| Content | % | 85.0-108.0 |
| Loss on Drying | % | 15Max. |
| Lead | ppm | 2Max. |
| Ash | % | 15Max. |
| Mesh Size | % | Mesh60 95%Min. |
| Transparency | % | 85Min. |
| Gel Strength | g/cm2 | 450-650 |
| pH(0.5% Solution) | -- | 5.5-7.5 |
| Bacterium Account | CFU/g | 10000Max. |
| Coliform Group | MPN/100g | 30Max. |
| Salmonella | -- | 0/25g |
| Mold and Yeast | CFU/g | 400Max. |
Gellan gum is a food additive typically used to bind, stabilize, or texturize processed foods. It is similar to other gelling agents, like guar gum, carrageenan, agar agar, and xanthan gum. Gellan gum also works as a plant-based alternative to gelatin, which is derived from animal skin, cartilage, or bone
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