GELLAN GUM with CAS 71010-52-1
Gellan gum is almost white powder, odorless and tasteless. Gellan gum is produced through biological fermentation engineering. As a gelling agent, gellan gum can form a series of adjustable gel textures at very low dosages, maintaining good flavor release while providing a good solution stability system. According to the different acyl groups, gellan gum can be divided into high acyl gellan gum and low acyl gellan gum.
| ITEM | STANDARD |
| Assay(on dry basic) | Yields, not less than 3.3% and not more than6.8% of carbon dioxide(CO2) |
| Gel strength | ≥700 g |
| Transmittance | ≥70 % |
| Particle size 80 mesh | min. 92% through |
| Loss on drying | max. 14% |
| pH | 6.0-8.0 |
| Isopropyl alcohol | Not more than 750 mg/kg |
| Arsenic | Not more than 3mg/kg |
| Lead | Not more than 2 mg/kg |
| Total plate count | Not more than 10,000 colonies per gram |
| Yeasts and moulds | Not more than 400 colonies per gram |
| E.coli | Negative by test |
| Salmonella | Negative by test |
Gellan gum can be used as a thickener; gelling agent; stabilizer and gelling agent, and is used in biochemical research.
25kg/DRUM
GELLAN GUM with CAS 71010-52-1
GELLAN GUM with CAS 71010-52-1
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