Description:
Gellan Gum-HA is a kind of high acyl gellan gum. In the food industry, it is mainly used as an excellent suspending/gelling agent due to its outstanding fluid gel properties. It is used in milk beverage and vegetable protein drinks for suspending purpose.
Features:
Good swelling
Good suspending ability
Outstanding flavor releasing
Excellent acid and heat stability
Easily combined with other hydrocolloids
Typical use level
In the milk and beverage protein drinks, the gellan gum-HA can make excellent suspending effect at very low dosage—as lower as 0.02-0.05%. It can also be combined with other hydrocolloids to decrease the gellan gum dosage further.
Packing/Storage
25kg per drum with double PP bag inner. All packing materials are all comply relevant food contact legislation.
Store in a roofed and well-ventilated area in the un-opened original package. Function properties of the
product are guaranteed for 24 months from the date of manufacturing.
Specification for Gellan Gum-HA (E418)
| Items |
Specifications |
| Characteristic | Off-white, odorless, Free flowing powder |
| Content | 85~108% |
| Solubility | Soluble in water to form viscous solution |
| Calcium ion test | Pass |
| Sodium ion test | Pass |
| Particle Size | ≥95% pass 60 mesh |
| Loss on drying | ≤15.0% |
| Residue on Ignition | ≤15.0% |
| PH value | 5.5~7.5 |
| Residue of ethanol | ≤750mg/kg |
| Gel strength (1% solution) | ≥450g/cm2 |
| Total Nitrogen | ≤3% |
| Lead | ≤2mg/kg |
| Arsenic | ≤2mg/kg |
| Mercury | ≤1mg/kg |
| Cadmium | ≤1mg/kg |
| Total bacterial | ≤10,000cfu/g |
| Yeast and Mold | <500cfu/g |
| Salmonella | Negative in 25g |
| E-Coli | Negative in 25g |
| Shelf Life | Two years |
Hydration Note
Good hydration of gellan gum-HA needs high temperature of dispersion for gellan gum system, under constantly shear and heat to at least 85oC, and cooling to set.
Comparing to common high acyl gellan Gum, Hailan HA gellan gum has good swelling ability and low impurities content, this advantage makes Hailan HA gellan gum has better dispersion and suspending performance.
