Gellan Gum LAS

GEA-493

Gellan Gum LAS

Gellan Gum LAS is a kind of low acyl gellan gum. Due to special suspension properties, gellan gum LAS is perfect suspending agent for beverages, such as herbal drinks (Aloe Vera and Chia or Brasil Seed Eggs Drinks). Due to its excellent fruit gel properties, it will keep natural or man-made cubes or insoluble particles suspending in beverages. The solution made from Gellan Gum LAS is clear or transparent type. The suspension system formed by Gellan Gum LAS is heat and acid stable (pH 3.8-7.5 condition applicable). CAS NO. 71010-52-1.
Features: 1. Excellent Acid/ Heat Stability; 2. Solution Made by Gellan Gum is Clear and Transparent; 3. Quick Suspending Time; 4. Outstanding Flavor Release; 5. Low Dosage.

Typical Dosage of Gellan Gum LAS: Regular recommended dosage is 0.012%-0.025%. Setting temperature would be 23-30 Celcius Degrees. Filling Bottle Temperature is adviced with 55 Celcius Degrees. Blending with other hydrocolloids is advised to increase the performance. Dispersion and Dissolution: To disperse Gellan Gum LAS without lumps. Premix the powder with the other dry ingredients and pour the preparation into the liquid underefficient stirring. Continue stirring to obtain a complete dispersion or disperse it in a non-solvent medium (oil or other). The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress (stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-10 min or at around 85-90 centigrade for 20-30 min with sequestrants.

85%-108%

Main specifications:
Assay (CO2 Yeilding): 3.3%-6.8%; Total Nitrogen: 3% max; Loss on Drying: 15% max; Transmittance (0.5% solution): 85% min; Gel Strength (0.5% solution): 900 g/cm＾2 min; pH (1% solution): 5.5-7.5; Suspension Test (0.015% solution): Pass; Feeder Culture: Soy Protein (Pea Protein Optional).

Stable for 24 months.

Stored in cool and dry place with good sealing.