пищевая добавка с низким содержанием ацил-геллановой камеди / с высоким содержанием ацил-геллановой камеди
Базовая информация
Модель: High Acyl/Low Acyl
Описание продукта
Characteristic | Efficacy |
1 Very Low dosage, form gel at 0.05-0.25% concentration | Gellan gum is a very effective gelling agent |
2 Excellent thermal stability and acid stability | 1.Little effect to gel strength after heat sterilization 2.Its powder form allows longer term of use and long-term stability even under acid condition. |
3 Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels | Can be made into thermal reversible and thermal un-reversible gels |
4 Retains excellent flavor releasing ability | Improve product quality |
5 Good combination with other hydrocolloids | Adjustable gel elasticity and rigidity |
6 Good compatibility with other ingredients | Can be widely used in many formulations |
7 Can form gel between pH 3.5~7.0 | Can form high quality gels and have good gel strength in acid to neutral food formulations. |
8 Anti-aging function | Prevent aging and viscosity raising of starch |
9.Not easy lead to enzymolysis | Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media. |
Difference Between HIGH and LOW Acyl GELLAN GUM | ||
‘-A brief introduction | ||
Comparison of Low And High Acyl Gellan Gum | ||
HIGH ACYL GELLAN GUM | LOW ACYL GELLAN GUM | |
Molecular Weight | 1~2x106D | 2~5x105D |
Solubility | Quick above 85°C | Quick above 85°C |
Gelling Condition | Cooling, Ions | Cooling,Cation,pH |
Gelling Temperature | 70-80°C;(Suspension:below30°C) | 35-50°C;(Suspension:below26.5°C) |
Gel Strength | Relatively Weak | Strong |
Gel Forms | Elastic Gels | Brittle Gels |
Viscossity of Solution | High Viscossity | Low Viscossity |
Sensity to Cations | Relatively Low | High, Specialy for divalent cation |
Transparancy of Solution | Low Transparancy;Slightly Cloudy | High Transparency; Pure and Clear |
Features of Gellan Gum | ||
1. Heat Stable; 2. Acid stable; 3.Good clarity; 4.High melting temperature Fast setting; 5.Outstanding flavor release; 6.Easy to combine with other hydrocolloids. | ||
Dissolution of Gellan Gum | ||
The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress(stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-10min or at around 85-90°C for 20-30min with sequestrants. |
Группа Продуктов : Другие пищевые ингредиенты > Жевательная резинка