75 g Food Grade PURE GELLAN GUM LOW ACYL - E418
High gelstrength : 800 g/cm2
High transparency : 83%
Appareance : off white powder
80 Mesh fine powder
Gellan low acyl has strong gel forming properties
It is soluble in hot or cold water and has a set temperature of 30°C - 50°C.
It makes gels with low concentrations , on cooling after heating to 85°C.
Low Acyl Gellan produces hard brittle , heat stable gels when set
Gel strength is affected by concentration of gum and type of cations used for gelling.
Gellan low acyl gels are not affected by PH, slices cleanly and withstands temperatures of 90 degrees C.
Shearing during cooling:
Shearing disrupts the normal gelation of gellan gum and results in a smooth, homogenous pourable structured liquid or ‘fluid gel’ , very efficient at suspending a wide variety of solids and liquids, including emulsified oil droplets, herbs, fruit pulp and cocoa.
typical dosage :
0.05 to 0.7% for self supporting gels
In case of hard water , to ease hydration add 0.1% to 0.3% of Trisodium Citrate or another calcium sequestrant to the dissolution water.
Method of gel formation
Unlike agar, gellan gum cannot form a gel simply by dissolving it under heat and then cooling the solution.
Addition of a cation is necessary for the gelation of pure low acyl gellan gum
Particularly to obtain a heat-resistant gel, the addition of the divalent calcium cation is effective.
Also, gellan gum can be made to gel by lowering the pH of the solution.
This is one of the features of gellan gum, but the gel so obtained has a tendency to have a lower clarity and a higher syneresis.
For this reason, gelation of gellan gum by lowering the pH is not often used in food manufacturing,and the addition of inorganic ions is normally used.
Reactivity with cations
Though gellan gum can form a strong gel even from a dilute solution, the presence of cations is indispensable for its gelation.
The reactivity of low acyl gellan gum is much higher with the divalent calcium cation than with univalent cations, such as sodium, potassium, etc.
Excessively high concentrations of the calcium ion, however, make the gel strength decrease.
Food grade low acyl can be used for microbiological media as agar replacement
Thermostable gels with a texture similar to agar can be achieved with magnesium cations ( magnesium sulphate or magnesium chloride ).
Sold in vacuum sealed pouches