Home > Products > Food Additives > Top quality Gellan Gum CAS NO.71010-52-1with lower price but good quality
Top quality Gellan Gum CAS NO.71010-52-1with lower price but good quality
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Product Details
| CAS No. | 71010-52-1 | Other Names | Gelatine | |
| EINECS No. | 275-117-5 | Type | Thickeners | |
| Brand Name | OEM | Model Number | Food Grade |
Product Description
Items | Standards | Results | ||
Appearance | Off-white powder | conforms | ||
Gellan Gum Content: | 85.0%—108.0% | 91.2% | ||
Loss on drying (105 °C, 2.5 hours, %) | ≤ 14 | 5.88 | ||
Ashes (%) | < 15 | 5.76 | ||
pH | 5.0 ~ 7.0 | 6.71 | ||
Lead (Pb) | ≤ 2 mg/ kg | < 2 mg/ kg | ||
Arsenic (As) | ≤ 3 mg/ kg | < 3 mg/ kg | ||
Mercury (Hg) | ≤ 1 mg/ kg | < 1 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 | 1240 | ||
Moulds & yeasts (cfu/g) | ≤500 | Negative | ||
Salmonella spp./ 10g | Negative | Negative | ||
E. coli/ 5g | Negative | Negative | ||
Particle size | Min 98% pass 80 mesh | Conforms | ||
Usage of Gellan Gum
1.Main food fields:Representative food product
2.Beverage:Beverage with jelly and fruit
3.Sugar:Starch, jelly, stuffing, candy floss
4.Jam:Low heat jam, synthetic jam, bread stuffing
5.Synthetic food:Synthetic fruits, Synthetic vegetables, Synthetic meat
6.Water-based gel:Dessert gel, decorative jelly
7.Pie stuffing and pudding:Fast food dessert, tinned pudding, pre-cooked pudding, pie stuffing
8.Pet food:Tinned meat segment, gel pet food
9.Sugar-coat and sugar-frost:Sugar-coat for cakes, tinned sugar-frost
10.Milk products:Ice-cream, jelly milk, yoghurt, frozen milk
gade by glucose, glucuronic acid and sugar according to the ratio of 2:1:1. Four kinds of monosaccharide for repeating structural unit of linear polysaccharide. In natural high acetyl acetyl and glyceric acid were found to exist in the structure, they are all in the a base glyceric acid, and every two repetitive structure has an acetyl. After using KOH saponification, namely acetyl gellan
lan gum has good thermal stability, it can withstand multiple cycles of heat treatment.
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