Product Name：Gellan Gum
Synonym：Gum gellan; E418; [D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]
Characteristic：Nearly white powder, odorless, tasteless. Its main feature is the formation of a gel at low concentrations (0.05%). Generally, it is first dispersed in water (insoluble in cold water), heated to 75 ° C after hydration, adding appropriate cations, and then heated to 80-90 ° C, after cooling, a gel is formed. The gel is reversible to heat, but if the type and concentration of the cation are properly controlled, the gel can remain in a gel state at a higher temperature (100 ° C).
Application range：Food, medicine (such as soft and hard capsules), cosmetics, chemicals and many other industries. Gellan gum can be divided into two categories: low acyl and high acyl.