Gellangummi

Gellan gum as a multifunctional additive widely used in food; medicine; cosmetics; Chemical; agriculture and other industries, as SC; tissue culture medium; emulsifier; thickener; stabilizer; gelling agent; into Film former and the lubricants. It alone or in combination with other products compounded use, can enable the industry to improve product quality costs. Gellan gum in the jelly on the application, usually the manufacturer is the use of pectin jelly; carrageenan and sodium alginate. Replaced with gellan gum as a gel, not only can reduce the usage and get better texture and taste. Multi-jelly is gellan gum can be made of different colors; flavor jelly multi different, simply use the oil-soluble food coloring and spices, can be made of red; green; yellow; white and other color and flavor color jelly, and not mixing and non-channeling taste. Gellan gum as a stabilizer in ice cream and they can increase their crisp and Preserving, improve taste. It is very good water retention effects, such as the gellan gum and other common use of better stabilizing agent, the use amount of 0.1-0.2%. Gellan gum-based products for the resistance, it heated to 75 C can be directly hydrated rain milk. In the acidic milk products (such as yogurt; fermentation acid cream or gel directly acidified milk), must be added another hydrosol (such as CMC or guar gum) as protective colloid, and the protection of milk protein precipitation. In dairy gellan gum can replace carrageenan; gelatin; the role of alginate and pectin, and can provide better quality and consistency of the gel. The use of gellan gum rubber than other uses superior.