Gellan gum

PRODUCT DESCRIPTION
Gellan gum is a polysaccharide that is produced by sphingomanas elodea microorganisms. Its molecule consists mainly of glucose, glucuronic acid and rhamnose in a molar ratio of 2:1:1. Starting from a concentration of 0.05%, gels of Gellan gum are resistant to incision, but are very prone to syneresis. The strength, hardness and melting of gels made from Gellan gum depend on the presence of calcium ions and other salts. Gellan gum is often used in combination with other gelling agents (xanthan, carob gum, modified starches, etc.), improving the properties of gels of these substances.

MAIN ADVANTAGES:
Low application rate;
Excellent stability;
High jelly strength or weakly gelated stucture;
Thermal stability;
Crystal transparency;
Excellent fragrance release;
Fine grinding to improve hydration properties;
Compatibility with other hydrocolloids;
Stability of liquid gels suspensions (fluidity, pumpability, low viscosity in the mouth);
A high degree of compatibility with protein;
High pseudoplasticity;
Adapting to the actual process;
Suspension at low concentrations and high temperatures;
Alternative to gelatin and agar-agar.
DOSAGE
In jelly and other jelly-like products, the recommended dosage is about 0.06-0.6%. In sweets and lollipops 0,06-0,7%. In beverages for uniform distribution of fruit and other insoluble suspended particles 0,012-0,03%.

In order to obtain excellent thermal stability and gelification indicators, the company's technologists must observe the following rules: pH stability, gum dissolution temperature and cooling temperature, as well as dosage.

Optimal dosage: 1: 60 with hot water when dissolved and added to the batch (water temperature is not lower than 85 degrees);
It is necessary to keep the pH in the final product in the range of 3.5-3.8;
Cooling of the product should take place at a temperature no higher than 75 degrees.

Packing-bags of 25 kg.

Check the availability and price with the Manager.