Manufacturer Supply High Quality Food Thickeners CAS71010-52-1 Gellan Gum
CAS No: 71010-52-1
Formula: C33h47no13
EINECS: 275-117-5
Gellan Gum is the extra-cellular polysaccharide produced by the gram-negative bacteria pseudomonas elodea that is separated from water lily,and is one of the microbia polysac charides full of the development prospect in the recent years.
Application
Gellan gum is used primarily as a gelling agent, alternative to agar. As a food additive, gellan gum is used as thickeers, enmulsifier. It is used in soya milks to keep the soy protein suspended in the milk.
Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. Used in very small doses, it acts as an anti-settling agent in liquids, while adding only a very light viscosity. It may well allow, for example, the uniform distribution of cocoa in chocolate milks or strengthening agents like calcium or fiber in all kinds of beverages. At present Gellan gum has gradually replace agar agar and carrageenan use.
| Item |
Standards |
| Name of commodity |
Sodium Alginate Guar Gum |
| Appearance |
White to yellowish white, nearly odorless powder |
| Viscosity (1% 2h, brookfield DVII, #4 spindle, 20rpm) |
5500 mPa.s Min |
| Moisture |
12% Max |
| Protein |
5% Max |
| Passing rhru 200 mesh(%) |
96 min |
| PH Value |
5.0 - 7.0 |
| Starch |
Pass test |
| Acid-insoluble residue |
2.5% Max |
| Ash |
1% Max |
| Total plate count |
10000 cfu/g Max |
| Mould & year |
200 cfu/g Max |
| Salmonella spp./10g |
Negative |
| E.coli |
Negative |
Audited Supplier 
CAS No: 71010-52-1
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