Gellan Gum online shopping by cinogel.com? Gellan gum is an additive used to bind, stabilize, or texturize foods. While naturally occurring, it’s also produced commercially via bacterial fermentation. How is gellan gum used? Gellan gum has a variety of uses. As a gelling agent, it lends a creamy texture to desserts, gives fillings for baked goods a jelly-like consistency, and reduces the likelihood that certain delicacies — such as creme brulee or flaming sorbet — will melt when subjected to heat. Gellan gum is also commonly added to fortified juices and plant milks to help stabilize supplemental nutrients like calcium, keeping them mixed into the beverage rather than pooled at the bottom of the container.
One interesting use of gellan gum in food preparation is in gastronomy, especially to create specialty desserts. Chefs sometimes add gellan gum to ice cream and sorbet recipes to help with churning, plus it helps prevent melting of cold desserts when a flame or alcohol is used to provide browning or crusting (such as to make creme brulee, flaming sorbet or bananas foster). (2) One small study, conducted by researchers of the Chemistry Department at the University of Edinburgh, that tested the effects of ingestion of gellan gum at a high level for 23 days showed that it acted as a faecal bulking agent that had effects on dietary transit time. “High levels” of gellan gum in the volunteers’ diets consisted of 175–200 milligrams of gellan gum per kilogram of body weight. See more info at Gellan Gum.
Manufacturing flow can be divided into two main processes, fermentation process and then through the purified process. Culture the ATCC 31461 bacterial strain in the medium with a carbon source (common sugars), nitrogen sources and mineral salts. Gellan gum is divided into two types, high acyl and low acyl form by the degree/percent of substitution by O-acyl groups. It is also called HA Gellan gum. Two acyl substituents acetate at C6 and glycerate at C2 on the ?rst glucose unit of the repeating unit of tetrasaccharide, and on average, there is one glycerate per repeat and one acetate per every two repeats.
What are the application of gellan gum? Gellan gum is a multi-functional hydrocolloid used as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in food, beverage, personal care applications and pharmaceuticals. Water-based dessert jellies are commonly brittleness, cohesiveness, elastic, creamy, sticky, firm, wobbling, syneresis and easy demoulding. Gellan gum functions as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in water desserts & dessert Gels.
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