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GELLAN GUM 71010-52-1
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Product: Views:74GELLAN GUM 71010-52-1 
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Last updated: 2019-06-04 09:06
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GELLAN GUM CAS 71010-52-1


ategory:

Food and Feed additives

CAS NO:

71010-52-1

EC NO:

275-117-5

Synonyms:

phytagel plant cell culture tested; Gellan Gum; Phytagel (Gellan gum); E 418;FG 2250;Gel Up J 3200; Gel Up WA 100;Phytagel plantcell; Phytagel; Gelzan CMChemicalBook

Molecular Structure:


GELLAN GUM Properties

Form

Powder

Color

White

Water Solubility

Soluble in water.


Uses

Gellan Gum is a gum obtained by fermentation of the microorganism sphingomonas elodea. the constituent sugars are glucose, glucuronic acid, and rhamnose in the molecular ratio of 2:1:1, being linked together to give a primary structure consisting of a linear tetrasac- charine repeating unit. direct recovery yields the gum in its native or high acyl form in which two acyl substituents, acetate and glycerate, are present. gels from that form are elastic and cohesive. recovery after deacetylation has the acyl groups removed to yield the low acyl form; those gels are strong and brittle. in general, high acyl gellan gum dispersed in water swells to form a thick suspension and upon heating, it loses its viscosity upon hydration. low acyl gellan gum is only partially soluble in cold water and is dissolved by heating to 70°c or greater. gelation occurs upon cooling and reaction with ions, predominantly calcium ions. gellan gum is sensitive to ions. uses include bakery fruit fillings, confectioneries, icings, dairy prod- ucts, beverages, and coatings.


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