Product details:As a food additive, Gellan Gum is used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink. Name:Gellan gumCAS No.:71010-52-1Synonyms:E 418;FG2250;Gel Up J 3200;Gel Up WA 100;Gel-Gro;Gellan;Gelrite;Gelrite gellangum;Gelup K-S(F);K 9A50;Kelcogel;Kelcogel AF;Kelcogel AFT;Kelcogel CG-LA;Kelcogel E 418;Kelcogel F;Kelcogel HP-T;Kelcogel KA 50;Kelcogel LS;Kelcogel LT 100;LT 100 (stabilizer);Neosoft J;Neosoft J 40;OMY;PS60;Phytagel;VIS TOP D 1677;Specification: A. low acyl a) Gel strength: 800g/cm2 min b) Transparency: 80%B. high acyl 0.1% Viscosity (6 revolutions/min800 Product Descriptis: Gellan gum (E418) is a bacterial exopolysa

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 polysaccharides full of the development prospect in teh recen years. As the emulsifier,suspension agent,thickener,stabilizer,gelling agent,tissue culture medium,film former and lubricant,gellan gum has been widely applied in over 20 fileds,such as food,cosmetics,detergent,ceramics,petroleum exploration and coating for chemical industry,it is considered as the most advanced food additive in the world.

Characteristic and efficacy of Gellan Gum

Characteristic	Efficacy
1 Very Low dosage, form gel at 0.05-0.25% concentration	Gellan gum is a very effective gelling agent
2 Excellent thermal stability and acid stability	1.Little effect to gel strength after heat sterilization 2.Its powder form allows longer term of use and long-term stability even under acid condition.
3 Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels	Can be made into thermal reversible and thermal un-reversible gels
4 Retains excellent flavor releasing ability	Improve product quality
5 Good combination with other hydrocolloids	Adjustable gel elasticity and rigidity
6 Good compatibility with other ingredients	Can be widely used in many formulations
7 Can form gel between pH 3.5~7.0	Can form high quality gels and have good gel strength in acid to neutral food formulations.
8 Anti-aging function	Prevent aging and viscosity raising of starch
9.Not easy lead to enzymolysis	Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media.

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