Products
Features:
Sparkling clarityFaster suspending time
Good gel strength
Outstanding flavor release
Excellent acid / heat stability
Easily combined with other hydrocolloids
Typical use level:
In the fruit suspending or other insoluble particles, the recommended adding dosage is around 0.012~0.03%, it can also be combined with other hydrocolloids to decrease the gellan gum dosage further. For gelling purpose, the adding dosage is around 0.1~0.5%.
Dispersion
To disperse the product without lumps :
Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion.
or, disperse it in a non-solvent medium (oil or others).
Dissolution
The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress (stirrer, homogenizer). A complete dissolution can be rapidly obtained at around 90-95℃ for 10-15min.
Ingredients:
Gellan Gum（E-418）
CAS:71010-52-1
For use as a stabilizer and thickener
Quality Assurance
Approved by Kosher and Halal certificate
Packaging, storage and shelf life
25kg per drum with double pp bag inner, all packing materials are all comply relevant food contact legislation.
Store in a roofed and well-ventilated area in the un-opened original package, Function properties of the product are guaranteed for 24 months from the date of manufacturing.
Regulatory information:
The product comply with GB2760、GB25535-2010、FCC V and FAO/WHO.
Specification:
| Items | Specification |
| Appearance | White to off- white powder |
| Content | 85~108% |
| Assay ( CO2 Yielding ) | 3.3~6.8% |
| Particle size ( Pass 60 mesh ) | Not less than 95% |
| Suspension test Fruit beverage (0.018% ) |
Pass |
| Total nitrogen | Not more than 3% |
| Powder color | Not less than 76% |
| Loss on Drying | 0 ~14% |
| Transmittance (0.5% Solution) | Not less than 74% |
| Gel strength (0.5% Solution) | Not less than 800g/cm2 |
| pH (1% Solution) | 5.5 ~7.5 |
| Residue of alcohol | Not more than 750mg/kg |
| Total heavy metals | Not more than 20.0mg/kg |
| Lead | Not more than 2mg/kg |
| Mercury | Not more than 1mg/kg |
| Arsenic | Not more than 2mg/kg |
| Cadmium | Not more than 1mg/kg |
| Total bacterial | Not more than 10,000cfu/g |
| Yeast & Mold | Not more than 400cfu/g |
| E. Coli | Negative in 5g |
| Salmonella | Negative in 25g |
| S.aureus | Negative in 1.0g |
| P.aeruginosa | Negative in 1.0g |
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