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GELLAN GUM FACTORY

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ZHENGZHOU CINOGEL BIOTECH CO.,LTD a

professional chinese Gellan Gum manufacturer
Acyl & Low Acyl Gellan Gum.100% Pure & Natural powder,vegan friendly & non-GMO with annual production capacity of 500 tons Gellan
Gum...more>>

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Low Acyl Gellan Gum

100% PURE
High Acyl Gellan Gum

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CINOGEL BIOTECH F.A.Q Gellan Gum

Gellan Gum Origin: Gellan Gum Solutions Plant tissue culture

Gellan is an anionic polysaccharide, which is produced by Sphingomonas paucimobilis Contact us

bacterium(ATCC31461) through aerobic fermentation. Purified by alcohol precipitation.
In 1978, in CP Kelco Kaneko and Kang found a water soluble polymer – gellan Name
In 1988, Japan approved gellan gum for use in food products.
In 1992,FDA approved the use of gellan gum as an food additive. It has E-number E 418. Email*

Structure: Message*

CINOGEL BIOTECH,a professional gellan gum manufacturer in China which foucs on both high acyl & low
acyl gellan gum;
It is extremely effective at low use levels and is available in two forms.
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High Acyl Gellan Gum forms soft,very elastic gels;

Low Acyl Gellan Gum forms firm,brittle gels.

Features
Forming gel ,low dosage(at lest 0.05%) forms gel
Excellent stability(PH ,Heat)
No protein interaction
Fluid gel(suspension)
High clarity
Flexibility in melting and setting temp.

Gel Formation

Dispersion
Poor dispersion will result in incomplete hydration and loss of gum functionality.

Solutions:
Blending with dispersants such as sugar,sodium citrate etc.
Stirring or starting the agitator before adding.
Using well dispersion products such as KELCOGEL or CINOGEL GELLAN

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Hydration:
• Concentration of ions in solution will affect the hydration temp. such as calcium , Sodium
• Low acyl gellan gum requires a temperature of 75 ℃(1670F) to fully hydrate the gum.
• High acyl gellan gum hydrates between 70℃ and 80 ℃(1580F and 1760F) even in relatively high
ion concentrations

Gel formation

In the absence of added cations, low acyl gellan gum gels set at around 25℃ (770F), where high acyl sets at
around 65 ℃ (1490F). With added calcium or sodium ions,the setting temperature increases.

Gel Texture

• Low acyl –-hard brittle gel

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• High acyl—soft elastic gel
 • Blending two types with vary ratios a wide variety of textures can be obtained.
• It is possible to obtain textures close to those of carrageenan and gelatin gels

Comparation to the other hydrocolloids gel

Typical Application

Dessert jellies

• Key features
※ High gel strength
※ High transparent
※ Quickly gelling
※ Acid & heat stability
※ Low syneresis
※ Low dosage
• Basic formulation
Water: 42% Fruit juice: 42%
Sugar:15.15% Citric acid: 0.4
Sodium citrate:0.30% Gellan Gum:0.15%

Suspension drinks

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• Key features
※ Fluid gel
※ Low dosage 0.02-0.15%
※ Low viscosity
※ Prolong shelf life
※ Good flavor release
• Basic formulation
Water : 88.117% Sugar: 11.25%
Sodium citrate:0.06% Gellan Gum: 0.028%
Sodium benzoate:0.02% Citric acid :0.5%
Calcium lactate:0.025%

Confectionery

• Key features
※ Excellent stability
※ High gel strength
※ Sparkling transparent
※ Acid & heat stability
※ High melting temp.
※ Low syneresis
• Basic formulation
Water: 49.3% Glucose Syrup:45%
Gellan Gum:0.5% Carrageenan:2.5%
Citric acid:1.3% Sodium citrate:1.3%

Plant Tissue Culture Study

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• Key features
※ Heat stability
※ High transparent
※ Low syneresis
※ Quickly gel formation
• Basic formulation
MS medium solution
Gellan Gum: 0.25%
Sugar: 3%

Air Freshener Gel

• Key features
※High gel strength
※High Transparent
※Thermal irreversible gel
※No syneresis
• Basic formulation
Water: 82.38% Tween-20:1.5%
Gellan Gum:0.8% Ethanol: 5%
Flavor: 10% Calcium Chloride:0.1%
Color:0.02% Sodium benzoate:0.2%

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Yoghurt

• Key features
※ Low hydration temp
※ No syneresis
※ Low protein interaction
※ Acid stability
※ Prolong shelf life
• Basic formulation
Skim milk : 90% Sugar: 6.8%
Gellan Gum: 0.05% Pectin:0.15%
Strain:3 %

Fruit Juice Beverage

• Key features
※ No syneresis
※ Acid stability
※ Fluid gel
※ Low viscosity
※ Low dosage 0.025—0.15%
• Basic formulation
Mango &orange juices: 99.85%
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Gellan Gum 0.12%
Citric acid: 0.03%

Toothpaste and personal care products

• Key features
※ Pseudoplastic fluid
※ Control syneresis
※ High transparent
※ Excellent flavor release
※ Excellent stand-up
• Basic formulation
SodiumPhytate:0.2%
Sodium Fluoride:0.3%
Sorbitol :30%
Sodium Saccharinat:0.2%
Glycerin :20%
Cellulose Gum :0.2%
XanthanGum:0.2%
Gellan Gum :0.05%
Titanium Dioxide: 1% ,
Hydrated Silica: 15%
Aroma: 1% ,Citric Acid :0.5% ,Water:31.35%

And Many More Applications in Pharmaceutical Uses: Gellan Gum can be used to produce easy-

to - swallow solid dosage forms,such as gels and cotaed tablets, and to modify the rate of release of active
ingredients from tablets and capsules.

Let us know if you need any help! we respond super fast :)

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