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Product Details
Gellan Gum
| Trademark: | LAMBERT |
|---|
Product Description
Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan. Discovered in 1978, 1988 Approved in Japan, 1992 USA full approved.
Compared with other colloids, Gellan Gum has many peculiar advantages:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
Specification:
| Purity ( CO 2 yielding ) | 3.3 ~ 6.8 % |
| Gel Strength | ≥ 900 g/cm 2 |
| Transmittance | ≥ 83 % |
| Particle Size ( Pass 80 mesh ) | ≥ 95 % |
| Loss on Drying | ≤ 10 % |
| Ash | ≤ 12 % |
| pH value ( 20 DEC.G) | 6-8 % |
| Isopropyl Alcohol | Negative |
| Arsenic | ≤ 3 mg/kg |
| Lead | ≤ 2 mg/kg |
| Total Bacterial | ≤ 10000 cfu/g |
| Yeast & Mould | ≤ 100 cfu/g |
| E. Coli MPN/ 100g | Negative |
| Salmonella | Negative |
