Tricalcium Citrate

Product Introduction

Deosen Biochemical (Ordos) Ltd. has a long history in stabilizer production,In 2021, the company launched a new product, high-acyl gellan gum. It is a polysaccharide macromolecule substance, a novel microbial extracellular polysaccharide produced by gram-negative bacteria Pseudomonas through deep aeration fermentation using sucrose and glucose as carbon sources. It features low dosage requirements,excellent suspension properties,strong aroma release capability, acid resistance, and enzyme tolerance.

High acyl gellan gum is an off-white to dark yellow powder with a distinctive fermented product aroma and exhibits the following excellent characteristics:

1. Excellent dispersibility and hydration properties: Gellan gum does not easily dissolve in cold water, disperses uniformly in cold water, and undergoes hydration with water molecules upon heating to form an aqueous solution.

2. Excellent thickening and stabilizing properties, forming gels that are softer and exhibit superior elasticity compared to those made with low-acyl gellan gum; highly resistant %% to acids %% and enzymatic degradation。

3. The gel exhibits reversibility: it is both thermally reversible and shear-reversible. When the temperature of the gellan gum solution drops below the gelation point, it rapidly forms a gel, while heating above the gelation temperature causes it to revert to disordered coils in water.

4. Excellent pseudoplastic rheology: It displays shear-thinning properties, providing products with a pleasant mouthfeel.

5. Low protein reactivity and acid stability;

6. Adjustable melting point: The type and concentration of cations, as well as the gellan gum concentration, influence the melting point, with divalent cations having a stronger effect on gel formation than monovalent cations.

7. Histocompatibility and Compatibility: Exhibits good compatibility with other hydrophilic colloids.

8. Excellent freeze-thaw resistance and film-forming properties.

Deosen High Acyl Gellan Gum Specification Sheet

Zibogel HAP (High Acyl Gellan Gum)

Quality assurance system: This product is manufactured in compliance with ISO9001-2008, ISO22000-2005, and ISO14001 systems, holding a BRC certification. It also meets Kosher food requirements with a Kosher certificate and Halal food standards with an MUI Halal certificate.

Implementation standard: GB25535-2010

Laws and regulations: This product complies with standards such as GB25535-2010; FAO/WHO; FCCV.

Packaging, Storage, Shelf Life：

This product is packaged in a cardboard drum lined with food-grade polyethylene plastic bags or composite paper bags, with a net weight of 25KGS per drum or bag. It should be stored in a well-ventilated, cool, and dry indoor environment. Under original sealed storage conditions, the shelf life is no less than 24 months. If it exceeds 24 months, it must be retested and qualified before use.

Note: The product can also be packaged in square cardboard boxes with a net weight of 25KGS per box.

Applications of High-Acyl Gellan Gum in Food

High-acyl gellan gum is softer than low-acyl gellan gum, with excellent water retention and elasticity, imparting a pleasant texture and taste to food while demonstrating outstanding flavor release properties. High-acyl gellan gum can often be combined with other food hydrocolloids to achieve desirable sensory qualities, texture, and stability in food products. Although gelling agents like carrageenan and agar share similar gelling characteristics with gellan gum, high-acyl gellan gum holds advantages in flavor release, acid stability, anti-aging properties, and usage efficiency.

1. High-acyl gellan gum, known for its unique soft and elastic gelling properties, can be applied in products such as jellies, jams, dairy-based puddings, coffee creamers, beverages, and desserts.

2. High-acyl gellan gum possesses thickening and stabilizing properties. At low concentrations, it exhibits excellent rheological characteristics, providing superior suspension capabilities. It can be utilized in beverages (especially for suspending fruit pulp or cocoa powder), dairy products, ice cream, and fillings.

3. High-acyl gellan gum offers unparalleled application advantages in dairy products: it is compatible with casein and exhibits low reactivity, avoiding wall adhesion issues seen with low-acyl gellan gum or protein precipitation problems associated with xanthan gum. Its low dosage requirement and excellent structural recovery properties make it particularly suitable for yogurt and fermented dairy products, where it demonstrates outstanding performance.

4. High-acyl gellan gum possesses adhesive properties and can be used in icings and glazes.

5. High-acyl gellan gum exhibits strong water retention capabilities, making it suitable for applications in cakes and cheeses to achieve moisture retention, freshness preservation, and shape maintenance effects.