Gellan gum is a water-soluble anionic polysaccharide produced by Pseudomonas elodea, which is composed of a repeating unit of monomers, tetrasaccharide, that are two residues of D-glucose and one of each residues of D-glucuronic acid and L-rhamnose.
CAS No.: 71010-52-1
Formula: [D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]n
E No.: E 418
Function: Thickener, Gelling Agent, Emulsifier, Stabilizer and Food Film Formation Agent
Package: 25 kg bag, 50 lb bag or customization.
Grade | Description |
GL-L10 | Standard low acyl Gellan Gum |
GL-H20 | Standard high acyl Gellan Gum |
Talk to us for more detailed specifications and samples.
Food and beverage grade Gellan Gum, Nutrier GL, meets the specification and purity criteria specified in the regulatory compliance listed below. In addition, it meets the requirements set forth in Compendium of Food Additive Specifications by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Country | Regulatory Compliance Reference |
US | Code of Federal Regulations Title 21 |
EU | Regulation EC 1333/2008 |
Japan | Japan’s Specifications and Standards for Food Additives (JSFA), 9th Edition |
Australia & New Zealand | Australia New Zealand Food Standards Code |
China | National Standard of the People’s Republic of China |
Canada | Health Canada |
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also established an acceptable daily intake (ADI) of “not specified” (no quantitative limit) for xanthan gum. If you need to know maximum use levels in a specific product and region, please contact us for more details.
Gellan gum is widely used in food industry for functions such as:
Application examples are:
Categories | Examples |
Beverages | fortified plant-based milks and juices, chocolate milk, and some alcoholic drinks |
Confectioneries | candy, marshmallows, fillings for baked goods, and chewing gum |
Dairy | fermented milk, cream, yogurt, processed cheese, and some unripened cheeses |
Fruit and vegetable products | fruit purées, marmalades, jams, jellies, and some dried fruit and vegetables |
Packaged foods | breakfast cereals, noodles, potato gnocchi, bread, rolls, and gluten-free or low-protein pastas |
Sauces and spreads | salad dressings, ketchup, mustard, gravies, custards, and some sandwich spreads |
Other foods | some processed meats, fish roe, soups, broths, condiments, powdered sugar, and syrups |
* The above information is for reference only, the prospective user is responsible for determining whether the products are appropriate for your use, and for ensuring that your usage and workplace practice are in compliance with applicable laws and regulations.
Gellan gum is a water-soluble anionic polysaccharide produced by Pseudomonas elodea, which is composed of a repeating unit of monomers, tetrasaccharide, that are two residues of D-glucose and one of each residues of D-glucuronic acid and Lrhamnose.
Gellan gum is a water-soluble anionic polysaccharide produced by Pseudomonas elodea, which is composed of a repeating unit of monomers, tetrasaccharide, that are two residues of D-glucose and one of each residues of D-glucuronic acid and Lrhamnose.
Curdlan is a high molecular weight polysaccharide consisting of β-1,3-linked glucose units, produced by pure-culture fermentation from a non-pathogenic and non-toxicogenic strain of Agrobacterium biovar 1 (identified as Alcaligenes faecalis var. myxogenes at the time of discovery) or Agrobacterium radiobacter. Curdlan consists of β-(1,3)-linked glucose residues and has the unusual property of forming an elastic gel upon heating its aqueous suspension.