Characteristic And Efficacy Of Gellan Gum




Characteristic Efficacy
Form high qualified gel under low concentration of 0.05~0.25% Gellan gum is an efficient gelling agent
High stability at high temperature and low pH value Heating and sterilization has little effect on gel strength, acid gel has comparatively long shelf life
Gel formed by Na+ and K+ can renew after heating, while gel formed by Mg2+ and Ca2+ can not Can produce reversible and irreversible gel
Retains excellent flavor releasing ability Improve product quality
Can be used together with other gums like starch, mixture of xanthan gum/locust bean gum Structure of gums formed by gellan gum can be transformed from brittle to elastic
Has good compatibility with other additives Suitable in various formulation
pH 3.5~7.0 is the optimum gelling range Acquire excellent gel and expected gel strength in acid or neutral food product formulation
Anti-aging function keep corn starch from aging and being more sticky in stock
Do no cause enzymolysis easily Provide flexibility for food processing, has good performance in microorganism medium and foliage culture medium






















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Characteristic And Efficacy Of Gellan Gum

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