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Gellan gum nizkoatsilirovannaya – Ingredienty. Razvitie, OOO | all.biz
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Gellan gum nizkoatsilirovannaya
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Gellan gum nizkoatsilirovannaya

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Technical characteristics
  • Сила геля (0,5% раствор), г/см2не менее 800
  • Отличная термостабильность, Цельсия220 градусов
  • нормы внесения, %0,03-0,06
Description

GUM gellan

nizkoatsilirovannaya

(Food additive E418)

 

product description

Gellan gum is a polysaccharide which is produced by microorganisms Sphingomanas elodea. Its molecule consists mainly of glucose, rhamnose and glucuronic kiloty in a molar ratio of 2: 1: 1. Starting from a concentration of 0.05% gellan gum gels are resistant to the cut, but is very susceptible to syneresis. Strength, hardness gellan gum gels of melting and dependent on the presence of calcium ions and other salts. Gellan gum is often used in combination with other gelling agents (xanthan, locust bean gum, modified starches, etc.), Improving gel properties of the substances.

 

MAIN ADVANTAGES

  • The low application rate
  • Excellent stability
  • The high fortress of jelly or slabozhelirovannaya stuktura
  • Thermal stability
  • The crystal clarity
  • Excellent flavor release
  • Fine grinding to improve the hydration properties
  • Compatibility with other hydrocolloids
  • The stability of suspensions of flowable gels (flowability, pumpability, a low viscosity in the mouth)
  • The high degree of compatibility with the protein
  • High pseudoplasticity
  • Adaptation to the actual process
  • The suspension at low concentrations and high temperatures.
  • Alternative gelatin and agar-agar.

 

application area

  • aspic
  • Fillings for bakery
  • Light drinks / pourable gels
  • Confectionery
  • Dairy
  • Dessert jellies
  • Jams and marmalades
  • Breading
  • Dry mixes bakery
  • Glazes
  • Fruit and berry fillers

 

 

DOSAGE

The jelly jelly and other foods recommended dosage of about 0,06-0,6%. The sweets and candies 0,06-0,7%. The drinks for even distribution of fruit and other insoluble particulate matter 0,012-0,03%.

For excellent performance of thermal stability and zhelifikatsii, enterprise technologists should observe the following rules: the stability of pH, temperature dissolve the gum and cool temperature, as well as the dosage.


1. The optimum dosage: 1:60 with hot water and, when dissolved in the batch making (water temperature less than 85 degrees).
2. It is necessary to hold the pH in the final product in the range of 3.5-3.8.
3. Cooling of the product must take place at a temperature no higher than 75 degrees.

 

 

 

qualitative characteristics

indicator

Significance

Organoleptic

Colour

white

Smell

without smell

Taste

tasteless

physical and chemical indicators

Loss on drying,%, not more

15

Base substance content,%

85-108

pH, 1% solution

5,5-7,5

Ethanol residue, mg / kg, more

750

Bottom ash,%, no more than

15

Transparency,%, not less

76

Gel strength (0.5% solution), g / cm2, min

800

Nitrogen content,%, no more than

3

Microbiological and safety performance

Compliant with TR CU 021/2011 "On food safety" TR CU 029/2012 "Safety requirements for food additives, flavorings and processing aids".

 

 

Manufacturer and country of origin

   "Xinjiang Fufeng Biotechnologies Co., Ltd", China

 

PACKAGING

Cardboard drums with net weight 25 kg.

 

STORAGE CONDITIONS

Shelf Life 24 months from date of manufacture.

Keep away from sources of heat in a dry place at a temperature no higher than 25 ° C and 65% humidity.

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