Gellan Gum Low Acyl
Gellan Gum is a natural food additive (E418), used as stabilizer, gelling agent or
thickener. Gellan gum is a hydrocolloid produced by the microorganism Sphingmonas elodea under carefully controlled fermentation procedure from a carbohydrate source (glucose), nitrogen source and a number of inorganic salts. Low Acyl Gellan Gum forms hard, non-elastic, brittle gels.
Transparent (see through) drinks, tofu, jellies, confectionery, fruit jams, chilli sauces, meat products, acid fruit juices, dairy beverages and ice cream.
White Fine Powder
5.0 - 7.0 (0.5% solution)
Total Bacterial Count
Mould and yeast
The product is packed in 25Kg/Drum with a PE inner bag.
Store away in a cool and dry place. Shelf life: 24 months if kept in original unopened packaging.