Gelrite Low Acyl / High Acyl Gellan Gum Food Additve

  • Price:

    Negotiable

  • minimum:

  • Total supply:

  • Delivery term:

    The date of payment from buyers deliver within days

  • seat:

    Henan

  • Validity to:

    Long-term effective

  • Last update:

    2017-09-28 00:30

  • Browse the number:

    60

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Company Profile

Henan Boom Gelatin Co., Ltd.

By certification [File Integrity]

Contact:Mr. Anchao Yong(Mr.)  

Email:

Telephone:

Area:Henan

Address:Henan

Website: http://henanboom.artstx.com/

Product details
gelrite Low acyl / High acyl Gellan Gum Food Additve

1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;

We can supply you with High Acyl Content and Low Acyl Content Gellan Gum in high quality and best price.

Gellan gum is the extra-cellalar 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.

Product Name: Gellan Gum Type: Low Acyl
Lot No.: 14051602 Product Date: 16th May.2014
Report Date: 19th May. 2014 Best Before: 15th May.2015
Report Content
Specification
Item Standard Result
Appearance and Status: White or off white powder Conforms
Particle size: 60 Mesh ≥95% 99.6%
Gellan Gum Content: 85.0%_108.0% 89.7%
Loss on drying: ≤15.0% 10.4%
Ash: ≤15% 11.3%
PH(1% Solution): 4.5_7.0 6.56
Lead: ≤2.0ppm 1ppm
Gel strength: ≥800 1210g
Transparency: ≥85% 85.7%
Microbiology Index
Bacterium Account: ≤10000cfu/g 500cfu/g
Coliform(MPN/100g) ≤30MPN/100g Not Detected.
Yeast and Mould(CFU/g) ≤400cfu/g Not Detected.
Salmonella Negative. Negative.