High Quality High Low Acyl Gellan Gum 220 240 260 Bloom Food Grade

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HA  Gellan Gum  SPECIFICATIONS
Assay (Gellan Gum):	85.0-108.0	%
Ash:	≤15.0	%
Loss on Drying(105ºC 2½ h):	≤15.0	%
pH(0.5% Solution):	5.0-7.0
Particle Size:	60Mesh Through ≥95	%
Bacterium account :	≤10000	CFU/g
Yeasts and Moulds :	≤400	CFU/g
Coliforms group:	≤30	MPN/100g
Salmonella:	0/25g	%
Total nitrogen	≤3	%
Lead	≤2	mg/kg

 

LA  Gellan Gum SPECIFICATIONS
Assay (Gellan Gum):	85.0-108.0	%
Gel Strength:	≥900	g/cm2
Transparency:	≥85	%
Particle Size:	60Mesh Through ≥95	%
Ash:	≤15.0	%
Loss on Drying(105ºC 2½ h):	≤15.0	%
pH(0.5% Solution):	5.0-7.0
TPC :	≤10000	CFU/g
Yeasts and Moulds :	≤400	CFU/g
Salmonella:	0/25g
Coliforms:	≤30	MPN/100g
Heavy Metals	≤ 20	mg/kg
Arsenic	≤3	mg/kg
Lead	≤2	mg/kg
Mercury	≤1	mg/kg
Cadmium	≤1

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Applications

(1) Gellan can successfully replace pectin in jams and is effective at lower concentrations (about 0.4 % of gellan as compared to about 0.6 % of high methoxypectins and 0.8 % of low methoxypectins). In these products, syneresis is minimized, while jams have good organoleptic characteristics and good spreadability. 
Low solid and reduced calorie jams with excellent sheen can be prepared with only 0.15 % of clarified gellan.

 

 

(2) Beverage: Gellan gum can be used as a suspension agent (for example, suspend jelly beads and form a smooth fluid gel), stabilizer and mouthfeel creator in juices, juice drinks, dairy alternative & plant-based beverages.

 

(3) Negatively charged hydrocolloids like gellan or carageenan interact with the positively charged milk proteins, leading them to precipitate. The effect is undesirable when homogenous solutions/gels of milk proteins and gellan are required, and can be averted if hydrocolloids are pretreated to neutralize their negative charge. However, in other dairy products like cheese, the interactions of gellan with milk proteins, especially casein and whey lactoglobulins, increase the total yield of cheese and reduce the loss of solids (mainly proteins) in whey. Also, water retention during cheese making was enhanced after the addition of gellan to milk. The used levels of gellan gum are again very low (250-750 ppm). Ice cream is another dairy product that can be improved by the addition of gellan, where it acts as an effective bulking agent.

 

(4) Pie fillings and puddings
Gellan gum can be used as a structuring agent to partly replace starches in pie fillings and puddings. Alternatively, gellan in mixture with modified starches can be used as a stabilizer and water-binding agent , preventing the 'blunting effect' starches can have on food flavour.
 

 

(5) Candy: Gellan gum can be utilized in confectionery and bakery products. The major function of gellan gum in confectionery products is to provide structure and texture to reduce the set time of starch jellies. Starch jellies normally take 24 to 48 h to set, while the introduction of gellan reduces setting time to 10-12 h. In addition, gellan can prevent moisture fluctuations in sugary foods, icings and toppings, and the required gellan gum concentration in these products is only one fifth of the commonly used agar .

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Package&Shipment&Payment

             Packaging method:

            (1) 20kg/25kg Kraft paper bag
            (2) 20kg/25kg Paper carton
            (3) 25kg Paper drum/Plastic drum
            (4) 1200kg lBc Drum
            (5) According to client's demands

   Transportation method:
   (1) By sea, By air, By train, Express 
   (2) 20'FCL, 40'FCL, LCL
   Payment method:
   T/T, L/C, PAYPAL, ect

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     Zibo Maysun Chemistry Co., Ltd., established in 2018, has been focusing on in-depth research and innovative development of food engineering, pharmaceutical intermediates and chemical raw materials.

      We has successfully passed ISO9001, ISO14001, ISO22000 certification and GMP, HACCP, Kosher, Halal, Ensure product quality is in line with international standards. 
 

       At present, the company has a team of 68 professional talents, of which 40% are R&D personnel, totaling 27 people. Maysun continuously explore and develop new technology solutions to meet the diverse needs of the market and customers. Our main business covers meat products, dairy products, flour products, gel food, alginate impression and cosmetics powders.
 

      The corporate vision of Maysun is to become a leading enterprise in the field of biotechnology, continuously promoting technological progress in the industry, and providing safer, healthier, and higher quality products to global consumers.

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Q1: How can I get the new price of a product?
A: Please provide the exact or approximate quantity, packing details, destination port or special requirements, then we could give you the price accordingly.

Q2: What is your terms of payment?
A: TT Transfer, CAD, L/C, All is available.

Q3: How can I get a sample?
A: We can provide free samples for your test.

Q4: Do you have MOQ ? 
A: Yes, but low MOQ for sample checking is available.

Q5: How do you garantee the quality?
A: First of all, our quality control will reduce the quality problem to near zero. When the production is finished, they'll take samples from every batch of cargo, and send to our lab for inspection. After passed the inspection, then we will arrange the delivery.

Q6: How about your after-sale service ?
A: If any technical or quality problem after you receive the cargo, you can contact us any time. If the problem caused by us, we will send you free goods for replacement or refund your loss.