High acyl gellan gum Zibogel® HA
Gellan gum is one of the most promising microbial polysaccharides in recent years, and is another microbial metabolic gum that can be widely used in the food industry after xanthan gum. As an emulsifier, suspending agent, thickener, stabilizer, gelling agent, tissue culture medium, film-forming agent, and lubricant, gellan gum is widely used in more than 20 industries, including food, beverages, cosmetics, detergents, ceramics, oil extraction, and chemical coatings.
Gellan Gum, Erythritol:
- 0533-7220958
- Sales Director Lavender Yu +86-15153322275
Product Introduction
High acyl gellan gumZibogel HA
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 macromolecular substance, a novel microbial extracellular polysaccharide produced through deep aerobic fermentation by Gram-negative bacterium Pseudomonas using sucrose and glucose as carbon sources. It features low dosage,excellent suspension properties,strong aroma release capability, acid resistance, and enzyme resistance.
High acyl gellan gum is an off-white to dark yellow powder with a distinctive fermented product aroma, possessing the following excellent properties:
1. It exhibits good dispersion and hydration characteristics: Gellan gum does not readily dissolve in cold water but disperses evenly, hydrating upon heating to form an aqueous solution.
2. Excellent thickening and stabilizing properties, the formed gel is softer than that made with low-acyl gellan gum and has outstanding elasticity; resistant to %% acids %% and enzymatic degradation。
3. The gel is reversible: It demonstrates both thermal and shear reversibility. When the temperature of the gellan gum solution drops below the gelation point, it rapidly forms a gel, while above this temperature, it forms disordered coils in water.
4. It displays excellent pseudoplastic rheology: With shear-thinning properties, it imparts a pleasant mouthfeel to products.
5. It has low protein reactivity and good acid stability.
6. Adjustable Melting Point: The type and concentration of cations, as well as the concentration of gellan gum, influence its melting point. Divalent cations have a stronger effect on gel formation than monovalent cations.
7. Compatibility and matching: Good compatibility with other hydrophilic colloids.
8. Excellent freeze-thaw resistance and film-forming properties.
Specification Table for Deosen High Acyl Gellan Gum
| Product Model | Applicable Scenarios | Core Functions |
|---|---|---|
| Zibogel HA | Juice, Senior Food, Fruit Preparations | 1. Suspending fruit particles without increasing the thickness of the mouthfeel. 2. Generates a soft elastic gel |
Zibogel HA (High acyl gellan gum)
| Test standard | Specification |
|---|---|
| Appearance | Off-white powder |
| Physical and chemical items | |
| Gellan gum content purity, w/% | 85.0-108.0 |
| pH Value (0.5% in DI-water) | 4.5-7.5 |
| Suspension (0.03% in cocoa milk) | Pass Pass |
| Gel strength, g/cm² | ≥400 |
| Isopropyl alcohol IPA, mg/kg | ≤750 |
| Identification test | Pass |
| Loss of drying,% | ≤15.0 |
| Particle size（Pass 60 mesh），% | ≥92 |
| Lead (Pb), mg/kg | ≤2 |
| Heavy metals, mg/kg | ≤20 |
| arsenic arsenic (As), mg/kg | ≤2 |
| Cadmium (Cd), mg/kg | ≤1 |
| Total mercury (Hg), mg/kg | ≤1 |
| microbial indicators microbiological items | |
| Total plate count，cfu/g | ≤10000 |
| Yeast & Mould, cfu/g | ≤400 |
| Coliform, MPN/100g | ≤30 |
| Salmonella | 0/25g No detected in 25g |
Quality Assurance System: This product is manufactured in compliance with ISO9001-2008, ISO22000-2005, and ISO14001 systems, holds BRC certification, and meets the requirements for Kosher food with Kosher certification as well as Halal food with MUI Halal certification.
Implementation Standard: GB25535-2010
Laws and RegulationsThis product complies with GB25535-2010; FAO/WHO; FCCV and other standards.
Packaging, Storage, Shelf Life：
This product is packaged in cardboard drums 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 ventilated, cool, and dry indoor environment. Under original sealed storage conditions, the shelf life is no less than 24 months. If the product exceeds 24 months, it must be re-tested and approved before use.
Note: The outer packaging of the product can also use square cartons, with a net weight of 25KGS per carton.
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 superior flavor release properties. High-acyl gellan gum is often used in combination 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 outperforms them in terms of flavor release, acid stability, anti-aging properties, and dosage efficiency.
1. High-acyl gellan gum exhibits unique soft and elastic gelling properties, making it suitable for use in jellies, jams, dairy-based puddings, coffee creamers, beverages, and confectionery.
2. High-acyl gellan gum acts as a thickener and stabilizer. At low concentrations, it provides excellent rheological properties and effective suspension, making it ideal for beverages (especially those containing suspended fruit pulp or cocoa powder), dairy products, ice cream, and fillings.
3. High-acyl gellan gum offers unparalleled advantages in dairy applications: it is compatible with casein, has low reactivity (unlike low-acyl gellan gum, which may cause wall adhesion, or xanthan gum, which can lead to protein precipitation), and requires low dosage while maintaining excellent structural recovery. These properties make it particularly suitable for yogurt and fermented dairy products.
4. High-acyl gellan gum has adhesive properties and can be used in icings and glazes.
5. High-acyl gellan gum exhibits strong water retention, making it suitable for cakes and cheeses to achieve moisture retention, freshness preservation, and shape maintenance.
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