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    Gellan Gum

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    Product Name:Gellan Gum Synonym:Gum gellan; E418; [D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)] Structural formula: CAS No.:71010-52-1 EC No.:275-117-5 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, addin...

    Product Name:Gellan Gum
    Synonym:Gum gellan; E418; [D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]
     
    CAS No.:71010-52-1
    EC No.:275-117-5
    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.
    Packing:5kg/barrel, 25kg/barrel