Top Gellan Gum supplier? What is gellan gum? Gellan gum is a food additive typically used to bind, stabilize, or texturize processed foods. It’s similar to other gelling agents, including guar gum, carrageenan, agar agar, and xanthan gum. It grows naturally on water lilies but can be artificially produced by fermenting sugar with a specific strain of bacteria. It’s a popular replacement for other gelling agents because it’s effective in very small amounts and produces a clear gel that isn’t sensitive to heat. Gellan gum also works as a plant-based alternative to gelatin, which is derived from animal skin, cartilage, or bone.
Because it’s produced from bacteria fermentation and not from any type of animal source, gellan gum is a common additive in vegan diet foods. Vegan recipes — including cultured products or those that normally contain dairy, such as almond milk or coconut kefir/yogurt, for example — are usually in need of some sort of added stabilizer and thickening agent to prevent the products from separating. This is where stabilizers like organic gellan gum, locust bean gum or guar gum can come in handy. Often the gellan gum found in foods is vegetarian-, kosher- and halal-approved, although this depends on the specific product it’s used in. Find additional info at Gellan Gum Manufacturer.
The gels show very different textures (related with Acyl content), HA forms soft, elastic and non-brittle gels whereas LA forms ?rm, non-elastic and brittle gels. Their textures are at the two ends if compared with other common gelling agents: xanthan gum, LBG, gelatin, pectin, alginate, carrageenan, and agar. Generally, the gel property as follows: Heat stable: The gels are stable at high temperature as its solution is heated to 90–95°C for 10–15 min in the production process. PH stable: stable in pH range between 3.5 and Synergistic with konjac glucomannan.
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.
The company is equipped with the advanced process technology of gellan gum,insist on technical innovation tradition. It’s now walking on the way of technology innovation and market expension with aiming at international class level, closely following the need of the market, and producing high technology and high quality products. The company builts close relationship with technology colleges and universities and scientific research institutes, establishing chemical engineering center. All these provides powerful guarantee for the enterprise’s continuous progress. See extra information on https://www.cinogel.com/.