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High Acyl Untransparency Type Gellan Gum

High Acyl Untransparency Type Gellan Gum
Gellan gum (e 418) 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.
Gellan gum is widely used in foods and various other fields.
( 1) typical foods prepared using gellan gum: gelled desserts, jam, jelly, pudding, confectionery, sugarcoating of confectionery, frost of cake, filling of cake or bread, and other foods, cakes, and pet foods.
( 2) other applications: microbiological media, capsules, perfumes, etc.

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