GELLAN GUM CAS#71010-52-1
Excellent Gel-Forming Ability ：
Gellan gum exhibits superior gelation properties, enabling it to form stable gels under various conditions.
High Stability ：
It maintains structural integrity and functionality across diverse environments, ensuring consistent performance.
Effective Thickening Properties ：
Gellan gum acts as a robust thickener, enhancing viscosity and texture in formulations.
Superior Suspension Properties ：
It provides excellent suspension capabilities, preventing particle settling and ensuring uniform distribution in applications.
Product Description of Gellan Gum CAS#71010-52-1
Gellan gum is a microbial fermentation-derived polysaccharide renowned for its exceptional functional properties. It demonstrates outstanding gel-forming capabilities, ensuring stable and consistent gel structures. Additionally, it exhibits high stability, effective thickening characteristics, and superior suspension properties, making it a versatile ingredient.
Due to these attributes, gellan gum finds extensive application across diverse industries, including food, pharmaceuticals, and chemical manufacturing.
Parameters
density | 0.32 - 0.45 g/cm3 |
form | Powder |
color | White |
Water Solubility | Soluble in water. |
EPA Substance Registry System | Gellan gum (71010-52-1) |
Safety Information
WGK Germany | |
TSCA | Yes |
HS Code | 3913900099 |
Product Application of Gellan Gum (CAS# 71010-52-1)
Gellan gum is a microbial polysaccharide produced by the fermentation of Sphingomonas elodea. Its molecular structure is built on a linear tetrasaccharide repeating unit, composed of glucose, glucuronic acid, and rhamnose in a molar ratio of 2:1:1.
Gellan gum exists in two main forms, differentiated by their acyl content. Direct extraction from fermentation broth yields native high-acyl gellan gum, which contains two acyl substituents: acetate and glycerate. Gels formed from this type are characterized by elasticity and cohesiveness. Deacetylation during the recovery process removes these acyl groups, resulting in low-acyl gellan gum, whose gels exhibit high strength and brittleness.
The two forms also differ in their solubility and gelling properties. High-acyl gellan gum swells in water to form a thick suspension; when heated, it hydrates and loses its viscosity. Low-acyl gellan gum is only partially soluble in cold water and requires heating to 70°C or higher for complete dissolution. Its gelation occurs upon cooling, triggered by the presence of ions—calcium ions in particular. Notably, gellan gum is highly sensitive to ionic conditions.
Gellan gum finds broad application across the food industry, including in bakery fruit fillings, confectionery, icings, dairy products, beverages, and food coatings.
