| Common Name | GELLAN GUM |
| CAS Number | 71010-52-1 |
| Molecular Weight | N/A |
| Density | N/A |
| Boiling Point | N/A |
| Molecular Formula | N/A |
| Melting Point | N/A |
| MSDS | Chinese USA |
| Flash Point | N/A |
| Appearance of Characters | Powder | White |
| Water Solubility | Soluble in water. |
N/A
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 2 |
N/A
1.What is Gellan Gum?
Gellan gum is also known as Kaike gum, clean cold glue. The main component is a linear polysaccharide composed of glucose, glucuronic acid and rhamnose in the ratio of 2:1:1, with four monosaccharides as repeating structural units. In the natural high acetyl structure there are acetyl and glyceryl groups exist, they are located in the same glucose base, and the average of each repeat structure has a glyceryl group, while every two repeat structure has an acetyl group. After saponification with KOH, it is converted to low acetyl gellan gum. The glucuronic acid group can be neutralized by potassium, sodium, calcium and magnesium salts. It also contains a small amount of nitrogen produced during fermentation.
2.How is Gellan Gum produced?
Gellan gum is made by Pseudomonas aeruginosa cultured for two days in a liquid medium consisting of glucose, corn syrup, phosphates, proteins, nitrates and trace elements, to obtain a natural, highly acetylated gellan gum. At this time, the gellan gum obtained in its glucose base with half acetyl and half glycerol ester, due to the presence of acetyl will seriously affect its gel properties, so it is necessary to add potassium hydroxide in the resulting mash to make alkaline, in order to remove the acetyl and glycerol base, has been obtained low acetyl gellan gum. Then heat, filter, and analyze with isopropyl alcohol to get the deacetylated clarified gellan gum.
3.How is Gellan Gum stored and distributed?
Sealed and protected from light, stored in a cool, dry and ventilated place. Gellan gum has a significant temperature lag, that is, the gelation temperature is much lower than the melting temperature of the gel. Usually, the gelation temperature is between 20-50℃, while the melting temperature is between 65-120℃. It has good stability, acid-resistant, enzyme-resistant, and the gel is stable even under high-pressure cooking and baking conditions, and it is also stable in acidic products, and it has the best performance under the condition that the pH value is 4.0~7.5. When stored, its texture is not subject to changes in time and temperature.
4.What is Gellan Gum used for?
Gellan gum can enhance the hardness, elasticity and viscosity of noodle products, and also improve the taste, inhibit the swelling of hot water, reduce the breakage of noodles and reduce the turbidity of the soup, etc. When added to the dough for making cookies, it can also play a role in improving the level of cookies and make the cookies have a good looseness; Gellan gum can be used as a stabilizer for ice cream to improve the shape preservation; it is used in cake and cheese cake to have the effect of moisturizing, preserving and Gellan gum can be used as stabilizer in ice cream to improve shape retention; it can be used in cake and cheese cake to keep moisture, freshness and shape;
