Gellan Gum

NUTRIER GL

Food and Beverage Applications

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:

  • forming liquid gels, preventing particle sedimentation
  • obtaining edible food films, reducing dehydration and oil absorption
  • Producing Gelatin desserts and jams, acting as substitution of Gelatin and Pectin.
  • Microencapsulation

 

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, Nutrier GL, Cosmetic and Personal Care

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, Nutrier GL, Food and Beverage

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, Nutrier KG, Food and Beverage

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.