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Specification OF Low Acyl/High Acyl Gellan Gum
Low Acyl Gellan Gum
ITEM |
STANDARD |
RESULTS |
Appearance |
Off-white powder |
Conforms |
|
Loss on drying (105 °C, 2.5 hours, %) |
≤ 15 |
10.3 |
|
Residue of Ethanol(mg/kg) |
≤750 |
648 |
|
Gel strength (g/ cm2)0.5% solution |
≥ 900 |
970 |
|
Transmittance % |
≥76 |
76.7 |
|
Ashes (%) |
≤15 |
9.8 |
|
pH |
5.5 ~ 7.5 |
6.5 |
|
Lead (Pb) |
≤ 2 mg/ kg |
< 1 mg/ kg |
|
Arsenic (As) |
≤ 3 mg/ kg |
< 3 mg/ kg |
|
Mercury (Hg) |
≤ 1 mg/ kg |
< 1 mg/ kg |
|
Cadmium (Cd) |
≤ 1 mg/ kg |
< 1 mg/ kg |
|
Total Nitrogen % |
≤ 1 |
Conform |
|
Total plate count (cfu/g) |
≤ 2,000 |
Conforms |
|
Moulds & yeasts (cfu/g) |
≤ 100 |
Negative |
|
Salmonella spp./ 10g |
Negative |
Negative |
|
E. Coli MPN/100G |
≤30 |
Negative |
|
Particle size |
Min 95% pass 60 mesh |
Conforms |
High Acyl Gellan Gum
ITEM |
STANDARD |
RESULTS |
Appearance |
Off-white powder |
Conforms |
|
Gellan Gum Content: |
85.0%—108.0% |
91.2% |
|
Loss on drying (105 °C, 2.5 hours, %) |
≤ 14 |
5.88 |
|
Ashes (%) |
< 15 |
5.76 |
|
pH |
5.5 ~ 7.5 |
6.71 |
|
Residue of Ethanol(mg/kg) |
≤750 |
648 |
|
Gel strength (g/ cm2)1.0% solution |
450-650 |
580 |
|
Lead (Pb) |
≤ 2 mg/ kg |
< 2 mg/ kg |
|
Arsenic (As) |
≤ 2 mg/ kg |
< 3 mg/ kg |
|
Mercury (Hg) |
≤ 1 mg/ kg |
< 1 mg/ kg |
|
Cadmium (Cd) |
≤ 1 mg/ kg |
< 1 mg/ kg |
|
Total Nitrogen % |
≤ 1 |
Conform |
|
Total plate count (cfu/g) |
≤ 10,000 |
1240 |
|
Moulds & yeasts (cfu/g) |
≤500 |
Negative |
|
Salmonella spp./ 10g |
Negative |
Negative |
|
E. coli/ 5g |
Negative |
Negative |
|
Particle size |
Min 98% pass 80 mesh |
Conforms |
Low Acyl/High Acyl Gellan Gum
Temperature (High Acyl): Hydrates at 185°F/85°C, Gels from 158-176°F/70-80°C, Melts from 160-167°F/71-75°C
Temperature (Low Acyl): Hydrates between 167-203°F/75-95°C, Gels from 50-122°F/10-50°C, Melts from 176-284°F/80-140°C
The reason the temperatures vary is because the exact temperature will depend on concentration of Gellan used.
Texture: Low-acyl Gellan is generally considered brittle while high-acyl Gellan is more elastic. It is possible to combine the two to create the exact desired texture.
Appearance: High-acyl Gellan is opaque, low-acyl Gellan is clear.
Flavor release: Good, for both varieties.
Mouthfeel: Both have a clean mouthfeel; low-acyl Gellan has been described as "creamy" as well.
Freeze / Thaw stable: High-acyl Gellan is freeze/thaw stable. Low-acyl Gellan is not.
Syneresis (weeping): Generally not.
Shearing: Creates a shear-thinned gel, otherwise known as a fluid gel.
Applications of gellan gum:
Due to its good rheological characteristics, gellan gum is a bacterial polysaccharide with great commercial potential for food, pharmaceuticals, and particularly environmental bioremediation.
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