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Gellan Gum
Gellan gum E418 is a safe and versatile food additive. Gellan gum powder is widely used in a variety of processed food including confectionery, sauces, fortified plant milk, spreads and dairy products. Gellan gum is a common substitute for carrageenan, gelatin and pectin in dairy beverages, providing better gels and consistency at lower dosages. Gellan gum is particularly popular in vegan packaged foods because it is a plant-based alternative to gelatin.
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Gellan gum uses in the food industry are broad. Organic Gellan gum is mainly used as an anti-settling agent, thickener, and stabilizer in the food industry. As a gelling agent, organic Gellan gum gives desserts a creamy texture and baked goods fillings a jelly-like consistency. Gellan gum e418 can also be added to fortified plant milk for the purpose of stabilizing supplemental nutrients such as calcium. Gellan gum powder is also found in medical and pharmaceutical applications such as allergy relief, bone repair, and drug manufacturing.
Products Parameters
| HA Gellan Gum SPECIFICATIONS | ||
| Assay (Gellan Gum): | 85.0—108.0 | % |
| Ash: | ≤15.0 | % |
| Loss on Drying(105℃ 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 | % |
| HEAVY METAL SPECIFICATIONS | ||
| 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(105℃ 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 METAL SPECIFICATIONS | ||
| Heavy Metals | ≤ 20 | mg/kg |
| Arsenic | ≤3 | mg/kg |
| Lead | ≤2 | mg/kg |
| Mercury | ≤1 | mg/kg |
| Cadmium | ≤1 | mg/kg |
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