Tricalcium Citrate

Low-acyl gellan gum is a polysaccharide gel agent obtained through biological fermentation, featuring advantages such as low dosage, high transparency, strong aroma release capability, acid resistance, and alkali resistance. Gellan gum can be widely used in various food products. In the food industry, gellan gum is not only used as a gelling agent but, more importantly, it provides excellent texture and mouthfeel. Additionally, the gel of low-acyl gellan gum is a brittle gel highly sensitive to shear force, creating a melting-in-the-mouth sensation when consumed. Gellan gum exhibits excellent flavor release and stability across a wide pH range. It can be used to improve food structure, enhance the physical stability of liquid nutritional products, and maintain water retention during cooking and storage. Gellan gum has good compatibility with other food gums to enhance stability or modify texture. Furthermore, it can modify starch to achieve desirable texture characteristics and stability.

Table 1 Characteristics and effects of Low-Acyl gellan gum

Packaging, Storage, and 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 25 kg per drum or bag. Store in a well-ventilated, cool, and dry indoor environment under original sealed storage conditions. The shelf life is no less than 24 months. Products exceeding 24 months of shelf life must be retested and pass inspection before use.

Note: The product can also be packaged in square cardboard boxes. Net weight is 25 kg/box.

Deosen low acyl gellan gum specification sheet

Zibogel LA (Low acyl gellan gum)

Low-acyl gellan gum offers advantages such as low usage, high transparency, strong aroma release capability, acid and alkali resistance. Gellan gum can be widely used in various food products. In the food industry, low-acyl gellan gum is not only used as a gelling agent but, more importantly, it provides excellent texture and mouthfeel. The gel formed by gellan gum is brittle and highly sensitive to shear force, giving a melt-in-the-mouth sensation upon consumption. Gellan gum also has excellent flavor release properties and remains stable across a wide range of pH levels. It can be used to improve food structure, enhance the physical stability of liquid nutritional products, and retain water during cooking and storage. Gellan gum exhibits good compatibility with other food gums, enhancing stability or altering structural properties. Additionally, it can modify starch to achieve favorable texture characteristics and stability. The functional applications of gellan gum in food are summarized in Table 2.

Table2 Functions and Applications of Gellan Gum in Food

Due to its superior gelling properties, low-acyl gellan gum has broad application prospects in food, pharmaceuticals, and chemical industries, gradually replacing agar and carrageenan. In the food industry, gellan gum is primarily used as a thickener, stabilizer, coagulant, suspending agent, and film-forming agent. It can be applied in beverages, bread, dairy products, meat products, noodles, pastries, biscuits, shortening, instant coffee, fish products, ice cream, and other foods. It serves as a gelling agent for low-solids jams and jellies and is also used in soft candies, sweets, and pet food cans. For example, when applied to Chinese noodles, buckwheat noodles, or cut noodles, gellan gum enhances hardness, elasticity, and viscosity while improving mouthfeel, inhibiting swelling in hot water, reducing breakage, and minimizing broth cloudiness. As a stabilizer (it works better when combined with other stabilizers), gellan gum improves shape retention in ice cream. When added to pastries like cakes and cheesecakes, it provides moisture retention, freshness preservation, and shape maintenance. Furthermore, research has confirmed that beverages using gellan gum as the primary suspending agent not only achieve ideal suspension effects but also exhibit strong acid resistance and excellent stability during storage. The typical food applications of low-acyl gellan gum are summarized in the table.

Table3 Typical Food Applications of Gellan Gum