Low Acyl Gellan Gum

Low acyl gellan gum is a polysaccharide colloid gel which is obtained by biological fermentation, which has the advantages such as: low dosage, high transparency, strong-aroma releasing ability, acid resistance and alkali resistance. Gellan gum can be used in various foods. In the food industry, gellan gum not only acts as a gelling agent, but more importantly, it provides excellent texture and mouthfeel. The gel of low acyl gellan gum is a brittle gum that is very resistant to shearing forces. lt is sensitive and melts in your mouth. Gellan gum has good flavor release properties and it is stable over a wide pH range. It can be used to improve food texture, physical stability of liquid nutritional products, waterholding capacity in food cooking and storage. Gellan gum has good compatibility with other food gums to improve the stability or change its organizational structure. In addifion, it can modify starch for optimal textural characteristics and stability.

Properties

1. Fine gels can be formed at low concentrations (0.05-0.25%)

2. Very stable under heating and low pH conditions.

3. Gels which are formed by sodium or potassium ions can be reconstituted after heating, while gels of magnesium or calcium salts cannot be reconstituted.

4.Compatible with other gums, such as mixture of starch, xanthan gum, locust bean gum, carrageenan and gelatin.

5.Good compatibility with other ingredients

6.Gellan gum forms gels between pH 3.5-7.0

7.Anti-aging effects

8.Not easy to cause enzymatic hydrolysis