CAS #71010-52-1
The main components of gellan gum are linear polysaccharides composed of glucose, glucuronic acid and rhamnose in a ratio of 2:1:1, and four monosaccharides are repeating structural units. As a food additive, gellan gum is used as thickeners, emulsifi...
The main components of gellan gum are linear polysaccharides composed of glucose, glucuronic acid and rhamnose in a ratio of 2:1:1, and four monosaccharides are repeating structural units.
As a food additive, gellan gum is used as thickeners, emulsifier. It is used in soya milks to keep the soy protein suspended in the milk.
| ITEM | STANDARD | RESULTS |
| Appearance | Off-white powder | Conforms |
| Purity (CO2 Yielding, %) | 3.3 ~ 6.8 | 5.3 |
| Nitrogen (%) | ≤3 | Conforms |
| Loss on Drying (105 °C, 2.5 hours, %) | ≤15 | 4.2 |
| Transmittance (%) | ≥ 80 | 84.5 |
| Gel Strength (g/ cm2) | >900 | 1025 |
| Ashes (%) | <12 | 10.8 |
| Isopropyl Alcohol (mg/ kg) | ≤750 | Negative |
| pH | 6.0- 8.0 | 7 |
| Lead (Pb) | ≤2 mg/ kg | <2 mg/ kg |
| Mercury (Hg) | ≤1 mg/ kg | <1 mg/ kg |
| Arsenic (As) | ≤3 mg/ kg | <3 mg/ kg |
| Cadmium (Cd) | ≤1 mg/ kg | <1 mg/ kg |
| Total Heavy Metals (as Pb) | ≤20 mg/ kg | <20 mg/ kg |
| Total Plate Count (cfu/g) | ≤ 10,000 | Conforms |
| Moulds & Yeasts (cfu/g) | ≤ 400 | Negative |
| Salmonella spp./ 10g | Negative | Negative |
| E. coli/ 5g | Negative | Negative |
| Particle Size | Min 95% Pass 80 mesh | Conform |
Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. Used in very small doses, it acts as an anti-settling agent in liquids, while adding only a very light viscosity. It may well allow, for example, the uniform distribution of cocoa in chocolate milks or strengthening agents like calcium or fiber in all kinds of beverages. At present Gellan gum has gradually replace agar agar and carrageenan use. It can be used into the pet food, candy, dairy products, jam, flour product.
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