Gellan Gum HAP

GEA-497

Gellan Gum HAP

Gellan Gum HAP is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAP is a premium quality refined tan/white powder. We have two type code for HAP Gellan Gum: HAP(S) which is fermented based on Soy Protein Feeder Culture and HAP(P) which is fermented based on Pea Protein Feeder Culture. Gellan Gum HAP can be dispersed well in cold water and dissolved thoroughly after heating. HAP Type Gellan Gum is of very weak reaction to proteins so it is widely applied in plant protein beverages such as walnuts drinks and chocolate beverages. The Gels formed by HAP Gellan Gum is milky and non-transparent but elastic. HAP Gellan Gum is of very high viscosity which improves the mouth feel of beverages and foods. Due to its very high lifting powder, HAP Type Gellan Gum is a very good kind of stabilizer which could keep insoluble particles suspending and avoid dropping down. But for acid beverages which pH is below 4.2, we recommend HAP type Gellan Gum which is acid stable type. CAS NO. 71010-52-1.
Features: 1. High viscosity of Gellan Gum HAP provides the beverage powerful suspending strength; 2. Low Protein Reactive; 3. Low Calcium Reactive; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Milky Elastic Gels formed.

Typical Dosage of Gellan Gum HAP: Regular recommended dosage is 0.025%-0.035%. Blending with other hydrocolloids is advised to increase the performance. Dispersion and Dissolution: 1. Dispersion: Gellan Gum HAP can be dispersible readily into water or other beverage systems using regular mixing devices. The product can be activated by heating treatment such as UHT, HTST, pasteurization and retort procession. 2. Dissolution: Gellan Gum HAP is improved by heating treatment (time, temperature), shear stress (stirrer, homogenizer). A complete dissolution can be easily obtained at around 85-90 centigrade for 20-30 min.

85%-108%

Main specifications:
Assay (CO2 Yeilding): 3.3%-6.8%; Total Nitrogen: 3% max; Loss on Drying: 15% max; pH (1% solution): 5.0-7.0; 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.