High Acyl Gellan Gum Kocher

Product Details

High Acyl Gellan Gum Kocher


Packing:	20kg/Carton With Double PP Inner / 25kg Drum
Productivity:	20tons/Month
Unit Price:	US $ 35/ Piece
Shipment Terms:	CIF
Payment Terms:	T/T,D/P
Price Valid Time:	From Aug 12,2011 To Aug 31,2011
HS Code:	35069900
Trademark:	BOOM
Origin:	China
Use:	Emulsifing Thickener
Export Markets:	Southeast Asia, Eastern Asia, Western Europe

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Product Description

High acyl gellan gum kocher

Feature:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Type: High Acyl Content and Low Acyl Content Gellan Gum

Introduction:

Gellan gum is the extra-cellalar polysaccharide produced by the gram-negative bacteria-pseudomonas elodea that is separated from water lily, and is one of the microbia polysaccharides full of the development prospect in teh recen years.

Usage
Tissue culture medium, film former and lubricant, gellan gum has been widely applied in over 20 fileds, such as food, cosmetics, detergent, ceramics, petroleum exploration and coating for chemical industry, it is considered as the most advanced food additive in the world.

Production Flowchart of Gellan Gum:

1. Incubation of Pseudomonas elodea pH 7.0

2. Seed Culture 28 -30C, 18 Hrs

3. Fermentation 28 -30C 72 Hrs. pH 7.0

4. Precipitate by Calcium salts and adjust pH to 10.0 by NaOH

5. Water -removing press and then adjust pH to 7.0 by hydrochloric acid

6. Decolor the crude gellan gum by Ethanol

7. Deacylation 90C, for 15min pH 10.0

8. Adjust the pH to 7.0 and do Clarification, 80C

9. Recovery by Ethanol and then do Water -removing press

Characteristic	Efficacy
1 Very Low dosage, form gel at 0.05-0.25% concentration	Gellan gum is a very effective gelling agent
2 Excellent thermal stability and acid stability	1. Little effect to gel strength after heat sterilization 2. Its powder form allows longer term of use and long-term stability even under acid condition.
3 Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels	Can be made into thermal reversible and thermal un-reversible gels
4 Retains excellent flavor releasing ability	Improve product quality
5 Good combination with other hydrocolloids	Adjustable gel elasticity and rigidity
6 Good compatibility with other ingredients	Can be widely used in many formulations
7 Can form gel between pH 3.5~7.0	Can form high quality gels and have good gel strength in acid to neutral food formulations.
8 Anti-aging function	Prevent aging and viscosity raising of starch
9. Not easy lead to enzymolysis	Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media.