 |
| Item | Standard |
| Characteristic | Off-white,odorless,free flowing powder |
| Content | 85-108% |
| Solubility | Soluble in water to form viscous solution |
| Calcium ion test | Pass |
| Particle size | ≥95% pass 60 mesh |
| Loss in drying | ≤15.0% |
| Ph value | 5.5-7.5 |
| Residue of ethanol | ≤750mg/kg |
| Gel strength(0.5% solution) | ≥800g/cm2 |
Usage
The main role of gellan gum is as gel, thickener, suspending agent or formingfilmin food. It can be used in combination with other colloids, such as xanthan gum, gelatinandsophora bean gum. The greatest advantage of gellan gum is that it can ensure that the colloid is very clear. So far, gelatin has been used in baking products, dairy products, fruit juice, milk drinks, sugar coatings, frosting, jam, meat productsandvarious desserts.
1. dairy products: gellan gum can be used in dairy products. When the gellan gum is heated to 75 degrees, it can be directly hydrated in milk.
2. Candy: Its main function is to provide superior structure and texture forproducts,and shorten the time of starch soft gum colloid formation.
3. Biscuits: It can make biscuits have good layers, adjust the flavor of products, and make products have good porosity.
Storage
It should be sealed and shaded to be stored in a dry, cool, well ventilated place.
| Item | Standard |
| Characteristic | Off-white,odorless,free flowing powder |
| Content | 85-108% |
| Solubility | Soluble in water to form viscous solution |
| Calcium ion test | Pass |
| Particle size | ≥95% pass 60 mesh |
| Loss in drying | ≤15.0% |
| Ph value | 5.5-7.5 |
| Residue of ethanol | ≤750mg/kg |
| Gel strength(0.5% solution) | ≥800g/cm2 |
Usage
The main role of gellan gum is as gel, thickener, suspending agent or formingfilmin food. It can be used in combination with other colloids, such as xanthan gum, gelatinandsophora bean gum. The greatest advantage of gellan gum is that it can ensure that the colloid is very clear. So far, gelatin has been used in baking products, dairy products, fruit juice, milk drinks, sugar coatings, frosting, jam, meat productsandvarious desserts.
1. dairy products: gellan gum can be used in dairy products. When the gellan gum is heated to 75 degrees, it can be directly hydrated in milk.
2. Candy: Its main function is to provide superior structure and texture forproducts,and shorten the time of starch soft gum colloid formation.
3. Biscuits: It can make biscuits have good layers, adjust the flavor of products, and make products have good porosity.
Storage
It should be sealed and shaded to be stored in a dry, cool, well ventilated place.
