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Gellan Gum for Dairy

Low Acyl Gellan Gum is the best solution to apply to our dairy products, such as milk, then when it is cooled down, the low acyl gellan gum gives the gel of unique structure. It is also commonly found in ice cream and yogurt, responsible for an important role in acting as a stabilizer to help the formulation of gel.

The Low Acyl Gellan Gum's heat stability and low viscosity at high temperatures are useful in manufacturing a product going through heat treatment, such as UHT or HTST.

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Low Acyl Gellan Gum is the best solution to apply to our dairy products, such as milk, then when it is cooled down, the low acyl gellan gum gives the gel of unique structure. It is also commonly found in ice cream and yogurt, responsible for an important role in acting as a stabilizer to help the formulation of gel.


The Low Acyl Gellan Gum’s heat stability and low viscosity at high temperatures are useful in manufacturing a product going through heat treatment, such as UHT or HTST.


Gellan Gum is natural colloids that are produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy white powder. It is soluble in water to form a viscous solution, but not soluble in a solvent.


Gellan Gum is an excellent gelling agent, thickener, suspending agent, rheology controller, etc in broad applications, that includes food, cosmetic and personnel care, industrial, etc.


Unique Properties & Functionalities of Gellan Gum:


*Excellent gelling performance,high gel strength

*High efficient thickening

*Extremely excellent suspension ability

*Excellent thermal stability,even in high temperature

*Excellent acid/alkaline and broad PH stability

*Outstanding flavour releasing

*Compatible with other ingredients

 

Standards:


Our Gellan Gum meets domestic and international standard E-418, FCC V, JECFA.

 

Detailed specification and technical information available upon request. 


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