Best Price High Quality Gellan Gum Food Garde

• CAS No.: 71010-52-1
• Formula: Na
• EINECS: Na
• Packaging Material: Drum
• Storage Method: Room Temperature Dark Storage
• Shelf Life: 2 Years
• Model NO.: dongfang
• Main Active Ingredient: 85%
• Instruction for Use: Stabilizers,Thickeners
• Grade: Food Garde
• pH Value: 5.5~7.5
• Particle Size: ≥95% Pass 60 Mesh
• Appearance: off-White, Odorless, Free Flowing Powd
• Loss on Drying: ≤15.0%
• Transport Package: Drum
• Specification: 25KG/BAG, 25KG/CARTON
• Trademark: dongfang
• Origin: China
• Production Capacity: 5ton/Tons Per Month

Product Description

Gellan gum is the extra-cellular 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.Gellan Gum is a kind of extra cellular polysaccharide excreted by microorganism Pseudomonas elodea. It is a linear structure with a repeating unit of tetrasaccharide. As emulsifier, suspension agent, thickener, stabilizer, gelling agent, tissue culture medium,film former and lubricant, gellan gum has been widely used in over 20 fileds, such as food, cosmetics, detergent, ceramics,petroleum exploration and coating for chemical industry, it is considered as one of the most advanced food additive in the world.

Items	Specifications	Results
Characteristic	Off-white, odorless, Free flowing powder	Complies
Content	85~108%	97.6%
Solubility	Soluble in water to form viscous solution	Complies
Calcium ion test	Pass	Complies
Particle size	≥95% Pass 60 mesh	99.9%
Loss on drying	≤15.0%	7.46%
pH value	5.5~7.5	6.43
Ash	≤15.0%	9.0%
Residue of ethanol	≤750mg/kg	386mg/kg
Transmittance %	≥76%	80.4%
Gel strength (0.5% solution )	≥900 g/cm2	1067.0 g/cm2
Total Nitrogen	≤3%	Complies
Lead	≤2mg/kg	Complies
Mercury	≤1mg/kg	Complies
Arsenic	≤2mg/kg	Complies
Cadmium	≤1mg/kg	Complies
Total bacterial	≤5,000cfu/g	2.0×102
Yeast & Mold	≤400cfu/g	<100cfu/g
E. Coli	Negative	Negative
Salmonella	Negative	Negative

                              The structure of Low acyl Gellan Gum & High Acyl Gellan Gum