Геллановая камедь для желе

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.