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Source: https://www.cinogel.com/feeds/posts/default

<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-7533320673617765614</id><updated>2024-03-14T01:47:11.070-07:00</updated><category term="FAQ"/><category term="High Acyl Gellan Gum"/><category term="Low Acyl Gellan Gum"/><category term="What is Gellan Gum"/><title type='text'>Gellan Gum Manufacturer - CINOGEL BIOTECH</title><subtitle type='html'>Focus on Gellan Gum E418 | both High Acyl &amp; Low Acyl | www.cinogel.com</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='https://www.cinogel.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>17</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-916367115027907864</id><published>2018-03-25T19:24:00.000-07:00</published><updated>2020-06-29T22:35:25.948-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>A Good Overview Of Scientific, Technical And Commercial Aspects For Gellan Gum</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8h7xvlWyDA8MJhRs3PwflfwdXZMRU1fRzNQflsw7Enx7bKo22JIS7VuCVzllk9-NxEg0ZN9urroKd471bpN3K3dF3gixj6q3U3r46AIyyM7HKMGpiAdaf7A1p_BY9oTMEGEZwFldZpY/s1600/logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="339" data-original-width="464" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8h7xvlWyDA8MJhRs3PwflfwdXZMRU1fRzNQflsw7Enx7bKo22JIS7VuCVzllk9-NxEg0ZN9urroKd471bpN3K3dF3gixj6q3U3r46AIyyM7HKMGpiAdaf7A1p_BY9oTMEGEZwFldZpY/s320/logo.jpg" width="320" /></a></div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Gellan gum is a fermentation polysaccharide produced by the microorganism </span><span class="fontstyle2">Sphingomonas&nbsp;</span></span><span class="fontstyle2" style="font-family: georgia, &quot;times new roman&quot;, serif;">elodea</span><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;">. It has a straight chain structure based on repeating glucose, rhamnose and glucuronic&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">acid units with side groups of acyl groups.&nbsp;</span><br /><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">Gellan gum hydrates in hot water and the lowacyl form also hydrates in cold water with sequestrants. On cooling, native high-acyl gellan&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">gum gives gels that are soft and elastic. Low-acyl gellan gum gels at very low concentrations&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">using both monovalent and divalent cations to give firm, brittle textures with excellent thermal&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">stability.&nbsp;</span><br /><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">Combinations of gellan gum can be used to control syneresis and form a range of&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">textures from soft and elastic to firm and brittle. A major food application is water dessert gels,&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">particularly for Asian desserts. Other significant applications include confectionery, dairy&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">desserts and bakery fillings. At levels too low to form a demoldable gel, gellan gum can form&nbsp;</span><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;">fluid gels that can suspend particulates in sauces and dressings and fruit pulp in beverages.</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;"></span><br /><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span><br /><h2><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Manufacture</span>&nbsp;</span></span></h2><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><span class="fontstyle0">All the different forms of gellan gum are produced from the same basic fermentation process<br />(see below,for more please visit:<a href="http://www.cinogel.com/" target="_blank">www.cinogel.com</a>). Large sterile fermentation vessels are used to allow the bacteria to convert simple sugars and other nutrients into the gellan gum polysaccharide. Once the cells have been killed, several different process steps can be followed to produce to four different product types. At present, the low-acyl, unclarified version is not produced commercially.</span>&nbsp;</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;">Even within a defined product type, such as clarified, low-acyl gellan gum, many different</span></div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">commercial grades can exist depending upon the intended use of the product. Properties such as particle size and gel strength can vary between different grades. Additionally, gellan gum is often blended with other ingredients to make products with properties that are targeted to the needs of specific applications.</span>&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGfXqacF2jKREGpJOinHH0_ZvXWXnbwyR3V8SYUv0vFimMjFqPTJhH1d-VICANB3QXlzBSdkR_nyiHjy8Nsil7rXgJS9o7nnE31gg92Wsdrz5sBBynUW6I2GrEDNYfMVKtshGyxb454o/s1600/production+of+CINOGEL+gellan+gum.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="production of CINOGEL gellan gum" border="0" data-original-height="464" data-original-width="639" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGfXqacF2jKREGpJOinHH0_ZvXWXnbwyR3V8SYUv0vFimMjFqPTJhH1d-VICANB3QXlzBSdkR_nyiHjy8Nsil7rXgJS9o7nnE31gg92Wsdrz5sBBynUW6I2GrEDNYfMVKtshGyxb454o/s1600/production+of+CINOGEL+gellan+gum.jpg" title="production of CINOGEL gellan gum" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /></span><br /><div><h2><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">&nbsp;</span><span class="fontstyle0">Chemical Composition</span></span></h2><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">The molecular structure of gellan gum is a straight chain based on repeating glucose, rhamnose and glucuronic acid units (see below). In its native or high-acyl form, two<br />acyl substituents – acetate and glycerate – are present. Both substituents are located on the<br />same glucose residue and, on average, there is one glycerate per repeat and one acetate per<br />every two repeating unit (Kuo </span><span class="fontstyle2">et al.</span><span class="fontstyle0">, 1986). In low-acyl gellan gum, the acyl groups are<br />absent.</span>&nbsp;&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">The structure of gellan gum has been studied extensively using techniques such as X-ray<br />diffraction and molecular modeling (Chandrasekaran </span><span class="fontstyle2">et al.</span><span class="fontstyle0">, 1988a,b, 1992; Chandrasekaran<br />and Thailambal, 1990). The studies suggest that gellan gum polymer adopts a double helical<br />structure after heating and cooling. If the cooling is done in the presence of cations, the double helices aggregate into long-range networks. When the gum concentration is high enough, this network structure becomes a demoldable gel. The acyl groups on the high-acyl gellan</span>&nbsp;gum help stabilize the double helix, but they interfere with the double helix aggregation.</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;">The resulting high-acyl gellan gum gel is soft and elastic. The low-acyl form of gellan gum,</span></div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">without the interfering acyl groups, forms gels that are very firm and brittle.</span>&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_35-AWS0nUop33tFiG6iPUAyoAXaWcrmoZkwAXYmLWgTBRUwrZAWgkTuJ0uHxXkbucy7n7LGndH1pOwXlkD_5i9_f5F25sYGRVkf6E7DQxSO465j-J65miQtUgq1cvuo4NcGAfXQ7Bg/s1600/gellan+gum+structure.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="gellan gum structure" border="0" data-original-height="577" data-original-width="639" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_35-AWS0nUop33tFiG6iPUAyoAXaWcrmoZkwAXYmLWgTBRUwrZAWgkTuJ0uHxXkbucy7n7LGndH1pOwXlkD_5i9_f5F25sYGRVkf6E7DQxSO465j-J65miQtUgq1cvuo4NcGAfXQ7Bg/s1600/gellan+gum+structure.jpg" title="gellan gum structure" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /></span><div></div><h2><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;">Functional Properties</span></span></h2></div></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">The presence or absence of the acyl groups on the gellan gum polysaccharide backbone has<br />a profound effect on its functional properties. Therefore, when discussing hydration or gel<br />properties, it is important to distinguish between low- and high-acyl gellan gum types.</span>&nbsp;</span></div><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Hydration of low-acyl gellan gum</span></span></h4><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">The hydration temperature of low-acyl gellan gum is sensitive to the ionic environment and<br />particularly sensitive to divalent cations (see below). Low-acyl gellan gum itself contains</span>&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOY-m8sKeO1nRWKTiLt1M-7YG-zd6byaWqhazR5eNmUclOUFz13JJW5YiVJ6g2V3YZM7wJJKFobr72f9sf2ukc7GakPOxgn8Tg4vXHfwQNJfLTqapeW1bpsT6I8wnUgtkDCZtrd49dVU/s1600/cation+concentration%2528mM%2529.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="cation concentration(mM)" border="0" data-original-height="255" data-original-width="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOY-m8sKeO1nRWKTiLt1M-7YG-zd6byaWqhazR5eNmUclOUFz13JJW5YiVJ6g2V3YZM7wJJKFobr72f9sf2ukc7GakPOxgn8Tg4vXHfwQNJfLTqapeW1bpsT6I8wnUgtkDCZtrd49dVU/s1600/cation+concentration%2528mM%2529.jpg" title="cation concentration(mM)" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOY-m8sKeO1nRWKTiLt1M-7YG-zd6byaWqhazR5eNmUclOUFz13JJW5YiVJ6g2V3YZM7wJJKFobr72f9sf2ukc7GakPOxgn8Tg4vXHfwQNJfLTqapeW1bpsT6I8wnUgtkDCZtrd49dVU/s1600/cation+concentration%2528mM%2529.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOY-m8sKeO1nRWKTiLt1M-7YG-zd6byaWqhazR5eNmUclOUFz13JJW5YiVJ6g2V3YZM7wJJKFobr72f9sf2ukc7GakPOxgn8Tg4vXHfwQNJfLTqapeW1bpsT6I8wnUgtkDCZtrd49dVU/s1600/cation+concentration%2528mM%2529.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><br /></div><div><br /></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">divalent cations and will only partially hydrate in cold, deionized water. Hydration is further<br />inhibited by the divalent ions present in most water supplies.&nbsp;</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">This effect makes low-acyl gellan gum easy to disperse in cold water without forming lumps. Subsequently, the gum can be hydrated by adding sequestrants or chelators, such as citrates and phosphates, to control the divalent ions, heat or a combination of both. Hence, the hydration temperature of low-acyl gellan gum can be effectively controlled (see below picture).&nbsp;</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jjuUIjDR5zyWxyDOv31nRlKUC5JWmOzmvDOx3FcoEAR3spWHtJDGNOubZHyC5yylzAOEcSDO1OkllHoUkH9kNS3xER9NMRXFkv4r7ndPpwgzaE1v48KrInx7J7xfCQhnqkYrH4wMBPc/s1600/0.3%2525+Na+Citrate.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="0.3% Na Citrate" border="0" data-original-height="281" data-original-width="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jjuUIjDR5zyWxyDOv31nRlKUC5JWmOzmvDOx3FcoEAR3spWHtJDGNOubZHyC5yylzAOEcSDO1OkllHoUkH9kNS3xER9NMRXFkv4r7ndPpwgzaE1v48KrInx7J7xfCQhnqkYrH4wMBPc/s1600/0.3%2525+Na+Citrate.jpg" title="0.3% Na Citrate" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Without sequestrants, low-acyl gellan gum requires a temperature above about 75</span><span class="fontstyle2">◦</span><span class="fontstyle0">C (167</span><span class="fontstyle2">◦</span><span class="fontstyle0">F) to fully hydrate in soft water. However, it can be hydrated in cold, soft water using 0.12% sodium citrate, as given in Table below.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b>Hydration guide for low-acyl products</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNRhF5EufwwY-UndhIlk3hv6enBG4cujuhEU4hyXpzvb5-wu6rZUxQl9JRVj0PmLtXy3yNjcRP3W1zTdcE1BzkxdxDN-lYCXaWL5f1r0vpSxbQ45SZNd0gENymlOYYGCEwv019DuT7uQ/s1600/hydration+guide+for+low+acyl.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="hydration guide for low acyl" border="0" data-original-height="242" data-original-width="643" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNRhF5EufwwY-UndhIlk3hv6enBG4cujuhEU4hyXpzvb5-wu6rZUxQl9JRVj0PmLtXy3yNjcRP3W1zTdcE1BzkxdxDN-lYCXaWL5f1r0vpSxbQ45SZNd0gENymlOYYGCEwv019DuT7uQ/s1600/hydration+guide+for+low+acyl.jpg" title="hydration guide for low acyl" /></a></div><div><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /></div><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /><div><br /></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">The solution pH also affects the hydration characteristics of low-acyl gellan gum (see<br />below). At pH values above the p</span><span class="fontstyle3">K</span><span class="fontstyle0">a </span><span class="fontstyle0">of gellan gum, about pH 3.6, the gum is in a form<br />that allows easy dissolution. If the solution pH is below 3.6, however, the gum will exist in<br />a predominately acid form which is not completely soluble.&nbsp;</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzcP6SQ7gAtiNaCmCMLHPxB-tLEl1jjBaIXHPL-KyXyP_IFBwEA5dhoMRuK1WluqHRNPQHHszbXeYP86lX4eZIdnqESZcyH1P2B2LWJKYxDwzxVcAAQndHDKWWIX8z9Gg9Qlma0KdtcY/s1600/fig+8.5.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="ph" border="0" data-original-height="276" data-original-width="601" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzcP6SQ7gAtiNaCmCMLHPxB-tLEl1jjBaIXHPL-KyXyP_IFBwEA5dhoMRuK1WluqHRNPQHHszbXeYP86lX4eZIdnqESZcyH1P2B2LWJKYxDwzxVcAAQndHDKWWIX8z9Gg9Qlma0KdtcY/s1600/fig+8.5.jpg" title="ph" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Therefore, when formulating acidic products, the acid should be added after the gum has been hydrated.</span>&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Dissolved sugars have an effect on gellan gum hydration (see below). Up to dissolved<br />sugar levels of 25% or so, hydration proceeds in a normal manner. As the sugar level increases above this point, more heat needs to be applied to fully solubilize the gellan gum. When using gellan gum, it is always better to keep the level of dissolved sugars low until after the gum has been hydrated. After gum hydration, the remaining sugar solids can be added.</span>&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDuFpBv2cpl93fFmXWGznG7vXSZWqVwdOZRrgCphMpZQN4Shvan6jK1mv9ymUmBaQryf4MFchByRuXsANnWvEPOPGnnPnNMf0gZuVdqK1MMrd3W1UdA8BiCkR7abw4hCPD2kOfkzAA2s/s1600/dissolved+sugar+solids.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="dissolved sugar solids" border="0" data-original-height="270" data-original-width="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDuFpBv2cpl93fFmXWGznG7vXSZWqVwdOZRrgCphMpZQN4Shvan6jK1mv9ymUmBaQryf4MFchByRuXsANnWvEPOPGnnPnNMf0gZuVdqK1MMrd3W1UdA8BiCkR7abw4hCPD2kOfkzAA2s/s1600/dissolved+sugar+solids.jpg" title="dissolved sugar solids" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Hydration of high-acyl gellan gum</span>&nbsp;&nbsp;</span></h4><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">High-acyl gellan gum swells in deionized water, creating a consistency like a swollen<br />starch paste. Low levels of sodium ions inhibit this swelling behavior so the addition of<br />sodium salts is a useful strategy for improving gum dispersion and for minimizing viscosity<br />during processing. Heat is required to fully hydrate high-acyl gellan gum. While ions<br />affect dispersion and particle-swelling behavior, the full hydration of high-acyl gellan gum<br />is relatively insensitive to ions. High-acyl gellan gum hydrates between 70</span><span class="fontstyle2">◦</span><span class="fontstyle0">C and 80</span><span class="fontstyle2">◦</span><span class="fontstyle0">C<br />(158</span><span class="fontstyle2">◦</span><span class="fontstyle0">F and 176</span><span class="fontstyle2">◦</span><span class="fontstyle0">F), even in relatively high ion concentrations (see below). In contrast</span>&nbsp;&nbsp;to low-acyl gellan gum, the calcium effect on high-acyl gellan gum is small. Because</span></div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">calcium has little influence on the hydration temperature, sequestrants do not facilitate<br />hydration.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYV5YhhhOZYcFyKzJRbqTz8yBaD-1GDh8e-eR48hpXJmRTzasou1jnioyztU0fV8YwqBpTavpqq2Adj35xsls5n6BcSNGCwKM32mm1c7zEUaO0fXaMXMZNpYM_PQSk0ofJnBH8dzqRVc/s1600/calcium+ion+effects.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="calcium ion effects" border="0" data-original-height="343" data-original-width="581" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYV5YhhhOZYcFyKzJRbqTz8yBaD-1GDh8e-eR48hpXJmRTzasou1jnioyztU0fV8YwqBpTavpqq2Adj35xsls5n6BcSNGCwKM32mm1c7zEUaO0fXaMXMZNpYM_PQSk0ofJnBH8dzqRVc/s1600/calcium+ion+effects.jpg" title="calcium ion effects" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Both low- and high-acyl forms of gellan gum can be dispersed directly in milk and will<br />hydrate during normal heat processing. As mentioned already, dissolved solids and low pH<br />inhibit gum hydration for both forms of gellan gum. In acidic environments, the pH must be<br />above 4 for good hydration. In high-solids systems, extra care must be taken to ensure that<br />the gellan gum hydrates. A fine mesh product is needed to facilitate hydration in the presence of sugars. Gellan gum’s sensitivity to monovalent ions increases in high-solids systems, so</span>&nbsp; <span class="fontstyle0">high sequestrant levels will inhibit, rather than aid, gum hydration. The inhibition effect can be avoided by keeping sodium citrate levels less than 0.2%.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />An overall strategy for gellan gum hydration is given in below. While designed for the<br />low-acyl form of the gum, these conditions will also permit full hydration of the high-acyl<br />form. As a rule, the gellan gum is added to solutions with low levels of calcium, moderate<br />pH and dissolved sugar levels of less than 25%. Once hydrated, salts, acid and additional<br />sugars can be added to form the final food.</span>&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickgqkmZukFNd_RsvItDCFK8E7KxCzPQhdCuv4RBtH8DXGV38g_7AHFdy8RiSewCMFANkumSO7d2CUE8MVq2Fk3o76GiBfGuMJvCmOEHC4hG3PtOiw-1PjvRaLW1n_4K61fyyrV9iU6_I/s1600/hydration+procedures+for+gellan+gum.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="hydration procedures for gellan gum" border="0" data-original-height="433" data-original-width="621" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickgqkmZukFNd_RsvItDCFK8E7KxCzPQhdCuv4RBtH8DXGV38g_7AHFdy8RiSewCMFANkumSO7d2CUE8MVq2Fk3o76GiBfGuMJvCmOEHC4hG3PtOiw-1PjvRaLW1n_4K61fyyrV9iU6_I/s1600/hydration+procedures+for+gellan+gum.jpg" title="hydration procedures for gellan gum" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /></span><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Gel properties of low-acyl gellan gum</span> </span></h4><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Gellan gels can be formed over a broad range of conditions. The matrix shown in below first<br />describes the gel properties that can be expected in each of the four quadrants. the following 3 pictuers&nbsp; show how pH and dissolved sugar solids interact.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfRxgOzgY5rnwzdg-fr-M0ErbUpgbarUvFy08dhj1sSHcPeo7f3PI5Q3aGkax9Agfuz23DFA9fEHEEENSkx_wG_UXieRRHy6FnXq4HalAO23_luz1g67Tq2xOmHmDQW2F8XpadvjqhaA/s1600/Low-acyl+gellan+gum+texture+matrix.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Low-acyl gellan gum texture matrix" border="0" data-original-height="358" data-original-width="527" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfRxgOzgY5rnwzdg-fr-M0ErbUpgbarUvFy08dhj1sSHcPeo7f3PI5Q3aGkax9Agfuz23DFA9fEHEEENSkx_wG_UXieRRHy6FnXq4HalAO23_luz1g67Tq2xOmHmDQW2F8XpadvjqhaA/s1600/Low-acyl+gellan+gum+texture+matrix.jpg" title="Low-acyl gellan gum texture matrix" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;">&nbsp;&nbsp;</span></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6M2mGXd0JPfivNn-KrmuIyekGT8oVjNfJKH3GnL3pWPmApGVpFTQ5KMBkejxra7cqtbh0HswYcrHKKc9czVvNvKrIZqJilbNrQmZcVY0emoDgTE6Ht9xrPOcQTZu1mLUSfnLQuEX6ok/s1600/Calcium+effects+on+low-acyl+gellan+gum+set+and+melt+temperatures.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Calcium effects on low-acyl gellan gum set and melt temperatures" border="0" data-original-height="301" data-original-width="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6M2mGXd0JPfivNn-KrmuIyekGT8oVjNfJKH3GnL3pWPmApGVpFTQ5KMBkejxra7cqtbh0HswYcrHKKc9czVvNvKrIZqJilbNrQmZcVY0emoDgTE6Ht9xrPOcQTZu1mLUSfnLQuEX6ok/s1600/Calcium+effects+on+low-acyl+gellan+gum+set+and+melt+temperatures.jpg" title="Calcium effects on low-acyl gellan gum set and melt temperatures" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDq-LTBXXOZ7Djo3q5nmDkgpIf6RvVuHbfQil709JiWZ9tp7vLf3iG6nt2QSOBCUsGbEE-i3FuvKT81uCkhNCwGiLl2eiNKUT0ZCg5Z0B82hvZGlG16zzE21sCaQQlLM0rbujmxQoYcE/s1600/Effect+of+calcium+concentration+on+modulus+of+elasticity+of+low-acyl+gellan+gum+gels+at+different.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Effect of calcium concentration on modulus of elasticity of low-acyl gellan gum gels at different pH values" border="0" data-original-height="341" data-original-width="656" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDq-LTBXXOZ7Djo3q5nmDkgpIf6RvVuHbfQil709JiWZ9tp7vLf3iG6nt2QSOBCUsGbEE-i3FuvKT81uCkhNCwGiLl2eiNKUT0ZCg5Z0B82hvZGlG16zzE21sCaQQlLM0rbujmxQoYcE/s1600/Effect+of+calcium+concentration+on+modulus+of+elasticity+of+low-acyl+gellan+gum+gels+at+different.jpg" title="Effect of calcium concentration on modulus of elasticity of low-acyl gellan gum gels at different pH values" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDq-LTBXXOZ7Djo3q5nmDkgpIf6RvVuHbfQil709JiWZ9tp7vLf3iG6nt2QSOBCUsGbEE-i3FuvKT81uCkhNCwGiLl2eiNKUT0ZCg5Z0B82hvZGlG16zzE21sCaQQlLM0rbujmxQoYcE/s1600/Effect+of+calcium+concentration+on+modulus+of+elasticity+of+low-acyl+gellan+gum+gels+at+different.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDq-LTBXXOZ7Djo3q5nmDkgpIf6RvVuHbfQil709JiWZ9tp7vLf3iG6nt2QSOBCUsGbEE-i3FuvKT81uCkhNCwGiLl2eiNKUT0ZCg5Z0B82hvZGlG16zzE21sCaQQlLM0rbujmxQoYcE/s1600/Effect+of+calcium+concentration+on+modulus+of+elasticity+of+low-acyl+gellan+gum+gels+at+different.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDq-LTBXXOZ7Djo3q5nmDkgpIf6RvVuHbfQil709JiWZ9tp7vLf3iG6nt2QSOBCUsGbEE-i3FuvKT81uCkhNCwGiLl2eiNKUT0ZCg5Z0B82hvZGlG16zzE21sCaQQlLM0rbujmxQoYcE/s1600/Effect+of+calcium+concentration+on+modulus+of+elasticity+of+low-acyl+gellan+gum+gels+at+different.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDq-LTBXXOZ7Djo3q5nmDkgpIf6RvVuHbfQil709JiWZ9tp7vLf3iG6nt2QSOBCUsGbEE-i3FuvKT81uCkhNCwGiLl2eiNKUT0ZCg5Z0B82hvZGlG16zzE21sCaQQlLM0rbujmxQoYcE/s1600/Effect+of+calcium+concentration+on+modulus+of+elasticity+of+low-acyl+gellan+gum+gels+at+different.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;">Quadrant 1 represents a neutral pH value with a low level of dissolved sugar. Much of<br />the literature published on gellan gum has focused on gels in this domain. Because the pH is not acidic, the carboxyl groups on the gellan gum molecule interact with sodium, potassium, calcium or magnesium counter-ions. This interaction results in a high degree of molecular association and the formation of a long-range network or gel. Gellan gum is an effective gel former in this quadrant, creating demoldable gels at gum concentrations as low as 0.05%.</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br />With only a small amount of dissolved sugar, gellan gum is in a low-viscosity, aqueous<br />environment. With high molecular mobility, a gel forms quickly upon cooling. The exact&nbsp;</span></span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">temperature of gelation depends upon the cations present and, to a certain extent, upon the&nbsp;</span><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;">cooling rate. The average temperature for gelation is 30–45</span><span class="fontstyle2" style="font-family: georgia, &quot;times new roman&quot;, serif;">◦</span><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;">C (86–113</span><span class="fontstyle2" style="font-family: georgia, &quot;times new roman&quot;, serif;">◦</span><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;">F) (see above 2nd).&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;">Complete gelation occurs almost instantly at the gelling temperature, so there is little</span></div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">change in gel properties with storage time. Calcium tolerance is good because gel properties<br />are stable over a range of calcium concentration from 5 to 15 mM, as shown in the<br />neutral pH curve in (above 3rd). Unless low levels of gelling ions are used, these gels do not<br />remelt.</span>&nbsp;</span><br /><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Quadrant 2 in(above 1st)covers gels formed at neutral pH and higher sugar levels. Gels prepared under high-solids conditions include confections, icings and the like.</span>&nbsp;</span></div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">below shows how the strength of these gels varies with calcium level. Compared to the low solids gels in Quadrant 1, these gels are softer and much less calcium sensitive. Because gellan gum is less effective at forming demoldable gels in Quadrant 2, higher gum levels, typically 0.3% or higher, are required.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV8ho20KIYS03alGusFPMkwFzRycgd6e1lmgM7s7p1_k8vUSOK_TtA8uo-vqiJbxeieyiXhcFj_9xqAVHmnd6lMLVz3Oe22KgZ-j6S8VMWS-TmHn8XRRbsGNIDx4aK2zNY2HbA52H1D8/s1600/Effect+of+calcium+concentration+on+modulus+of+elasticity+of+high-solids%252C+low-acyl+gellan+gum.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Effect of calcium concentration on modulus of elasticity of high-solids, low-acyl gellan gum gels at different pH values" border="0" data-original-height="329" data-original-width="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV8ho20KIYS03alGusFPMkwFzRycgd6e1lmgM7s7p1_k8vUSOK_TtA8uo-vqiJbxeieyiXhcFj_9xqAVHmnd6lMLVz3Oe22KgZ-j6S8VMWS-TmHn8XRRbsGNIDx4aK2zNY2HbA52H1D8/s1600/Effect+of+calcium+concentration+on+modulus+of+elasticity+of+high-solids%252C+low-acyl+gellan+gum.jpg" title="Effect of calcium concentration on modulus of elasticity of high-solids, low-acyl gellan gum gels at different pH values" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />At higher dissolved solids, the gellan gum molecules are dispersed in a high-viscosity<br />environment. In general, sugars have a plasticizing effect on the gel. Associations between</span>&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">molecular chains of gellan gum are slower to form and they are not as extensive once<br />they do form. Like Quadrant 1 gels, the Quadrant 2 gels form with cooling. Unlike the<br />Quadrant 1 gels, however, gel formation is not always fast in high-solids systems. Even at<br />low temperatures, it can take weeks for gellan gum to develop its full structure. Once formed, high-solids gels are softer and more elastic and they have a greater ability to re-heal after being sheared. Different sources of sugar solids, such as sucrose, glucose and fructose, affect both viscosity and molecular mobility of the gellan gum molecules, so the exact nature of the dissolved solids has a strong influence on the properties of the gellan gum gel. Sucrose has a more pronounced influence on the set time and gel texture than does fructose or glucose. Sucrose lengthens the set time and softens the gel and it also increases the gel’s ability to re-heal after shearing.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Quadrant 3 represents gels with fairly low dissolved sugar levels and acidic pH values.<br />When the pH goes below 3.7 or so, most of the carboxyl groups on the gellan gum molecule<br />are protonated, so they cannot interact with cations. The curves for pH 3 and 4 in Fig. 8.11<br />show how calcium ions have far less effect on these gels, especially as the pH is lowered.<br />Acid-induced gellan gels do not need calcium to set. Demoldable gels can be made at gum<br />concentrations of 0.05% or less in this quadrant.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Compared to Quadrant 1 gels formed with ions at low solids, low-solids, acidic, gellan<br />gels are firmer but they are quite brittle. The high brittleness of these gels is often perceived as soft and mushy because the gels break under low levels of strain. The gels have slightly more tendency to synerise than do gels at a more neutral pH. Like Quadrant 1 gels, gel formation in Quadrant 3 occurs quickly with cooling. However, acid-induced gelation generally occurs at a lower temperature than ion-induced gelation, and the resulting gels are not as thermostable. In this quadrant, the gels will not re-heal after shearing.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Quadrant 4 is for acidic gels formed with high levels of dissolved sugar solids. Figure<br />above shows that the texture of these gels is relatively insensitive to calcium. As the pH drops below the p</span><span class="fontstyle2">K</span><span class="fontstyle0">a </span><span class="fontstyle0">of the gellan gum, these gels get more and more firm because the gelation mechanism changes from ion induced to acid induced. With the plasticizing effect of sugars, however, the gel textures do not become overly brittle like the Quadrant 3 gels.&nbsp;</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Because gellan gum is less effective at forming demoldable gels in Quadrant 4, higher gum use levels, typically 0.3% or higher, are required.</span></span></div><div><br /></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">The gelation temperature in Quadrant 4 depends on the level of the sugar solids, as well as<br />the pH and the ion levels. High levels of solids and ions increase the set temperature, while<br />higher pH lowers the set temperature. Like Quadrant 2 gels, the composition of the sugar<br />solids affects both the setting temperature and time. The setting temperature and time are<br />reduced when sugar solids come from fructose, dextrose or sugar alcohols. Sucrose, however, increases the gel temperature and extends the gel set time. In most cases, these acid-induced, high-solids gels do not remelt. As the gels get firmer with lower pH, they also lose the ability to re-heal after shearing.</span>&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Gel properties of high-acyl gellan gum</span> </span></h4><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Overall, the high-acyl form of gellan gum is not as sensitive to cation levels as the low-acyl<br />gellan products. Figure below shows that large changes in the calcium level contribute only<br />small changes in gel properties. Slightly firmer gels result as the calcium level is increased.<br />Similar effects are seen for magnesium and, to a lesser extent, for sodium and potassium<br />ions.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMMbuZR-6vULvF9jm0dTA9ewW0xDozsvQSxKQBkxA7Z7_Z5IqYQh768Xqg6_V34S0bvARCiKqaHxfaNdNoVSkICcMNf6PG0VeNPIaNKQre3wGBK8xjYOKdf06YOS0lL1Haj3HbkSpXJs/s1600/Effect+of+calcium+concentration+on+gel+strength+of+high-acyl+gellan+gum+gels.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Effect of calcium concentration on gel strength of high-acyl gellan gum gels" border="0" data-original-height="342" data-original-width="561" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMMbuZR-6vULvF9jm0dTA9ewW0xDozsvQSxKQBkxA7Z7_Z5IqYQh768Xqg6_V34S0bvARCiKqaHxfaNdNoVSkICcMNf6PG0VeNPIaNKQre3wGBK8xjYOKdf06YOS0lL1Haj3HbkSpXJs/s1600/Effect+of+calcium+concentration+on+gel+strength+of+high-acyl+gellan+gum+gels.jpg" title="Effect of calcium concentration on gel strength of high-acyl gellan gum gels" /></a></div><div></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;">&nbsp;&nbsp;</span><br /><div><br style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /></div></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Adding more dissolved sugar solids to the high-acyl form of gellan gum tends to strengthen<br />the gel slightly (see Fig. below). Again, the effect is less for this form of gellan gum than for<br />the low-acyl form. At solids levels greater than 50%, however, the sugars raise the set<br />temperature, interfere with gelation and plasticize the gel. Higher levels of high-acyl gellan<br />gum are needed to form a demoldable gel in high-solids environments.</span>&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8jaVO-7jdSqF1P2ACY9M8VTkTzTFsKHQ-CqgG1f94hAJecYMxMoauMVvyOqbQDMtj2vSJIAWgGOX2aUK-eJ53CyrUv9lLYejDSCLj88L_UHyGDyjHHLKh31hB5C5JjI0NexqRL30f7U/s1600/Effect+of+dissolved+sugar+on+gel+strength+of+high-acyl+gellan+gum+gels.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Effect of dissolved sugar on gel strength of high-acyl gellan gum gels" border="0" data-original-height="347" data-original-width="485" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8jaVO-7jdSqF1P2ACY9M8VTkTzTFsKHQ-CqgG1f94hAJecYMxMoauMVvyOqbQDMtj2vSJIAWgGOX2aUK-eJ53CyrUv9lLYejDSCLj88L_UHyGDyjHHLKh31hB5C5JjI0NexqRL30f7U/s1600/Effect+of+dissolved+sugar+on+gel+strength+of+high-acyl+gellan+gum+gels.jpg" title="Effect of dissolved sugar on gel strength of high-acyl gellan gum gels" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Very low pH values below 3.5 make the high-acyl gellan gum gels soften somewhat as<br />shown in Fig. below. Unlike low-acyl gellan gum, there is no evidence of an acid-induced gel<br />mechanism for high-acyl gellan gum. The gum simply loses the ability to form a gel network<br />as the pH drops. However, over most of the pH range for foods, high-acyl gellan gum gels<br />are not influenced by pH.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEP1ITMC5NZ1OZoOSYz7BIcVT91KJ34EnCBzXdyVOGCIiXONLeUuW-OYpH1vNBbrltDbuhrCKnyLu4DVbWX2U6X9HWrxY0ZEvxpl21Q3DWt9s9msqkSHXvPoEAtvR-7DDpAViQ0fe-SQ/s1600/Effect+of+pH+on+gel+strength+of+high-acyl+gellan+gum+gels.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Effect of pH on gel strength of high-acyl gellan gum gels" border="0" data-original-height="304" data-original-width="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEP1ITMC5NZ1OZoOSYz7BIcVT91KJ34EnCBzXdyVOGCIiXONLeUuW-OYpH1vNBbrltDbuhrCKnyLu4DVbWX2U6X9HWrxY0ZEvxpl21Q3DWt9s9msqkSHXvPoEAtvR-7DDpAViQ0fe-SQ/s1600/Effect+of+pH+on+gel+strength+of+high-acyl+gellan+gum+gels.jpg" title="Effect of pH on gel strength of high-acyl gellan gum gels" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Gels made with the high-acyl form of gellan gum generally show little thermal hysteresis<br />as shown in Fig. below. The setting and melting temperatures increase as the calcium ion<br />concentration increases. With low ionic strength gels, these two temperatures are within 3</span><span class="fontstyle2">◦</span><span class="fontstyle0">C</span>&nbsp;&nbsp;<span class="fontstyle0">of each other. With high ion levels, the difference increases to 8</span><span class="fontstyle2">◦</span><span class="fontstyle0">C. The low ionic strength&nbsp;</span></span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">dependence and the low thermal hysteresis reveal that the high-acyl form of gellan gum forms&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">gels as a result of interchain association, lacking the significant cooperative ion cross-linking&nbsp;</span><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;">of the low-acyl form of the gum.</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuyQDftCQKrXArxdVTnrEUKMlno4HFsteMGMSuMWhsiX0hD2hk7iiiwrLk_RKosRueiwIcFF_dhyphenhyphenIXfQ__LYxMdKhw8JF4_hrYXGXsQVFlyLooQIm7ZRk6_wXTFhusMtQaSbvjeQfGAg/s1600/22222.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Effect of calcium level on set/melt temperatures of high-acyl gellan gum" border="0" data-original-height="321" data-original-width="627" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuyQDftCQKrXArxdVTnrEUKMlno4HFsteMGMSuMWhsiX0hD2hk7iiiwrLk_RKosRueiwIcFF_dhyphenhyphenIXfQ__LYxMdKhw8JF4_hrYXGXsQVFlyLooQIm7ZRk6_wXTFhusMtQaSbvjeQfGAg/s1600/22222.jpg" title="Effect of calcium level on set/melt temperatures of high-acyl gellan gum" /></a></div><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;"><br /></span></span></h4><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0" style="text-align: left;">Nongelling network properties</span><span style="text-align: left;">&nbsp;&nbsp;</span></span></h4><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Both low- and high-acyl gellan gums can be used at concentrations that are too low to form<br />a demoldable gel. While the gellan gum molecules still associate and form a long-range<br />network, the system remains very fluid. These systems are often called ‘fluid gels’.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Fluid gels exhibit a highly pseudoplastic flow property – the viscosity decreases with<br />increasing shear. Therefore, fluid gels are perceived as thin in terms of mouthfeel, because<br />the act of swallowing during consumption creates shear. While low in viscosity, however,<br />fluid gels exhibit a high elastic modulus, which imparts suspension properties to the system.<br />In fact, fluid gels made with gellan gum have a yield stress. A particle trapped in a fluid gel<br />system will not move unless its weight or buoyancy can overcome the yield stress of the<br />network (Fig. below).</span>&nbsp;&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCO1jzH11nuqg6RUJ6fVuWD3BQUBlzQqcUQZfRMBBUg6bp7k_GUYh69zSBzqW-9wJnt8q4KC2s3u_e30CAxtGEjaV2kvv53mN-EyYvDbXzYS20hwE9ddzNPTXxBIoYnsvDN5gOfITqNU/s1600/Effect+of+strain+on+yield+stress+of+gellan+gum+fluid+gels..jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Effect of strain on yield stress of gellan gum fluid gels." border="0" data-original-height="364" data-original-width="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCO1jzH11nuqg6RUJ6fVuWD3BQUBlzQqcUQZfRMBBUg6bp7k_GUYh69zSBzqW-9wJnt8q4KC2s3u_e30CAxtGEjaV2kvv53mN-EyYvDbXzYS20hwE9ddzNPTXxBIoYnsvDN5gOfITqNU/s1600/Effect+of+strain+on+yield+stress+of+gellan+gum+fluid+gels..jpg" title="Effect of strain on yield stress of gellan gum fluid gels." /></a></div><div><br /></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Gum combinations</span></span></h4><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Earlier in this chapter, it was mentioned that the two forms of gellan gum could be blended<br />to form intermediate texture values. This feature is one of the primary strengths of gellan<br />gum. Gellan gum blends appear to be composed of interpenetrating rather than cooperative<br />networks of polymers (Manson and Sperling, 1976; Mao </span><span class="fontstyle2">et al</span><span class="fontstyle0">., 2000). This structure means</span>&nbsp;that, in most cases, the high-acyl form will set at a higher temperature as shown in previous&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">figures.&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;">With further cooling, the low-acyl form sets up within the high-acyl network. This</span></div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">‘gel within a gel’ allows for one form to smoothly transition into the other form as the ratio<br />of low- to high-acyl gellan gum changes. This smooth transition results in the wide range of<br />textures illustrated in Fig. below.&nbsp;</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EMSynlzOrM0P6avr-CRy0P95zqG4LtUcld7DhcFGS_0hNd9PdL37Swded8cOJBxjLzq9O4jwI8YsemkNIeOXIyVao2P1DUsl8283jNnqzz6E-Z02DBgEiZ737nsrv7K6S6kybefeCN8/s1600/44444.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Texture effect of blending high- and low-acyl gellan gum forms" border="0" data-original-height="286" data-original-width="633" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EMSynlzOrM0P6avr-CRy0P95zqG4LtUcld7DhcFGS_0hNd9PdL37Swded8cOJBxjLzq9O4jwI8YsemkNIeOXIyVao2P1DUsl8283jNnqzz6E-Z02DBgEiZ737nsrv7K6S6kybefeCN8/s1600/44444.jpg" title="Texture effect of blending high- and low-acyl gellan gum forms" /></a></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">The flexibility of this blending allows formulators to produce<br />exactly the texture that is needed for an application, while keeping most of the remaining<br />formulation constant.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Blends with other gums are possible and useful. In general, nongelling hydrocolloids do<br />not appreciably change the functionality or texture of gellan gum. High levels of viscosifying<br />gums, such as xanthan gum or cellulose gum, however, can interfere with gellan gum<br />mobility and cross-linking, resulting in softer gels. The antagonistic effect can be used<br />advantageously to maintain a smooth texture when making fluid gels with low-acyl gellan<br />gum.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Blending gellan gum with other gelling hydrocolloids typically results in gels with intermediate properties. For example, low-acyl gellan gum can be used to increase the firmness of soft, elastic gels such as iota carrageenan, gelatin or combinations of xanthan gum and locust bean gum. Adding gellan gum to other gelling agents can be particularly advantageous for altering the setting and melting properties of the other gum systems. For example, gellan gum can be used to raise the set temperature of gelatin-based confections and dessert gels.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Synergies with gelatin, carrageenan and xyloglucans have been reported in the literature (Blecker </span><span class="fontstyle2">et al.</span><span class="fontstyle0">, 2000; Loh </span><span class="fontstyle2">et al.</span><span class="fontstyle0">, 2002; Ikeda </span><span class="fontstyle2">et al.</span><span class="fontstyle0">, 2004). However, these synergies are likely based on ionic effects and volume exclusion rather than on direct gum interactions.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />In other cases, it may be desirable to mix gellan gums with other gums to take advantage of their functional properties. For example, gellan gum can be mixed with gelatin to improve the heat stability of gelatin gels. Additionally, confectionery products, such as gummy candies, can be made without gelatin by using mixtures of carrageenan with gellan gum.</span>&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><h2><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Regulatory Status</span></span></h2><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">Gellan gum first received approval for food use in Japan in 1988. It is now approved for food, nonfood, cosmetic and pharmaceutical use in the USA, Canada, Australia and many other countries in Latin America, South America, Asia and the European Union.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />Gellan gum first appeared in the USP/NF first Supplement 1 April 2004 USP 27/NF 22.<br />The NF monograph appears in the current USP/NF. Gellan gum is an approved FDA food<br />additive under 21 CFR 172.665. Gellan gum appears as E418 in the European Community<br />Directive EC/95/2 in Annex 1. Gellan gum is listed in the Food Chemicals Codex, Canada<br />Food and Drug Act (Division 16, Table IV, G.2) and the Japanese Specifications and Standards for Food Additives (JSSFA).</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Community Scientific Committee for Food have given gellan gum an acceptable daily<br />intake (ADI) of ‘not specified’. On food labels, high-acyl and low-acyl gellan gum or any combination of the two may be declared under the name of ‘Stabiliser: E418’ or ‘Stabiliser: Gellan Gum’ in the EU.</span>&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><h2><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;">Applications</span></span></h2><div><span class="fontstyle0"><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;">With its unique and versatile properties, gellan gum is used commercially in a wide range of food applications. These applications can be generally categorized into six application areas:</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span><b><span class="fontstyle0">Water-based gels</span><span class="fontstyle0">Bakery applications</span><span class="fontstyle0">Dairy foods</span><span class="fontstyle0">Beverages</span><span class="fontstyle0">Confections</span><span class="fontstyle0">Fruit applications</span></b></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Within these broad categories, a number of specific applications of gellan gum are discussed in greater detail.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><h4><span class="fontstyle0"><span style="color: blue; font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Water-based gels</span>&nbsp;&nbsp;</span></span></h4><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">The most common commercial use of gellan gum is creating water-based gels.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><span class="fontstyle0"><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><b>Dessert gels</b></span></span></span></div><div><span class="fontstyle0"><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><b><br /></b></span></span><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">In dessert gels, low-acyl gellan gum creates a firm, brittle texture with excellent clarity and<br />heat stability. Because it is highly efficient at forming gels, the gellan gum use level is very<br />low, with typical use levels for dessert gels ranging from 0.15 to 0.35%. Gellan gum also<br />provides particularly good flavor release compared to other gums (Morris, 1994; Costell</span><span class="fontstyle3">et al.</span><span class="fontstyle2">, 2001). However, the brittle texture of low-acyl gels is not typical of common dessert<br />gels. Therefore, low-acyl gellan gum is often blended with other gelling agents to provide<br />softer, more elastic textures. A blend of low-acyl gellan gum with xanthan gum and locust<br />bean gum, targeted for a dessert gel texture, is commercially available.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">The recent commercialization of clarified, high-acyl gellan gum also makes it possible<br />to create a range of textures using blends of low- and high-acyl gellan gum. The ingredient<br />declaration of the resulting product is simplified because both types of gum are still labeled<br />as gellan gum. A ratio of 80% high-acyl gellan gum to 20% low-acyl gellan gum results in a<br />gel texture that is similar to the texture of a gelatin dessert gel.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Sensitivity to heat and acid limits both the batch size and the pasteurization conditions<br />for most gums that are used in dessert gels. Gellan gum’s exceptional stability to heat and<br />acid, however, allows larger batch sizes and more flexibility with pasteurization conditions.<br />For example, unpasteurized fruit can be added to the cup before filling with the gel and the<br />pasteurization conditions can be extended, so that the fruit is fully pasteurized in the sealed<br />cup. Gellan gum’s acid stability also allows dessert gels to be formulated at lower pH to<br />enhance the flavor impact of the gels.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Multi-layer RTE (ready-to-eat) dessert gels are popular in Asia. The different layers<br />can contain different colors, textures and flavors. Because gellan gum has a high melting<br />temperature, hot gum solutions can be poured on top of a gelled gellan gum layer without<br />melting it. Gellan gum can also be used to make heat-stable colored beads or shaped novelties that can be used as inclusions in a clear gel matrix.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><b><span class="fontstyle0">Drinking jellies</span>&nbsp;</b></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><b><br /></b></span></span></div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Drinking jellies are formulated in a similar way to dessert gels, but lower levels of gelling<br />agents are used to create a very soft gel. There are different types and textures of drinking<br />jellies, depending on how they will be consumed. Some drinking jellies are soft enough to<br />be sucked through a straw. Others will be crushed and squeezed out of a pouch.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />In many Asian countries, drinking jellies are consumed simply for their interesting textures. Increasingly, however, gellan gum drinking gels are being formulated to provide enhanced nutrition or nutraceutical benefits. Sports gels are an example of such a product.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />They are typically packaged in pouches with tear-off tops for consumption while exercising.<br />The gelled contents provide water and nutrients without spilling and the juicy gel bits slide<br />down the throat without leaving a sticky coating.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Low-acyl gellan gum is typically preferred in these applications because the brittle gels are<br />easy to crush and break. Once broken, the gels quickly exude water, enhancing flavor release<br />and increasing the lubricity of the gel.&nbsp;</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Typical gellan gum use levels range from 0.05% to 0.1%. However, drinking jellies with different textures can be formulated by adding other gums, including high-acyl gellan gum.</span>&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b>Asian foods</b></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b><br /></b></span><span class="fontstyle2">In many Asian countries, water-based gels are a traditional food. In Japan, for example,<br />mitsumame is a popular dessert, made of firmly gelled cubes. Tokoroten, a clear jelly noodle,<br />is another example of a popular Asian water-based jelly. Traditionally, these dishes were<br />made with agar-agar, but the firm, brittle texture of low-acyl gellan gum is well suited for<br />these gels.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />In Asia, gellan gum is often used to simulate the texture of some traditional foods such<br />as bird’s nest soup. Authentic bird’s nest soup is made with the dried saliva from the nests<br />of swiftlet birds, but it is expensive due to its limited supply. Gellan gum is often used to<br />create an inexpensive imitation bird’s nest. Low-acyl gellan provides a fine, brittle texture<br />and provides heat stability for pasteurizing or retorting these products.</span>&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><h4><span style="color: blue; font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Bakery applications</span>&nbsp;</span>&nbsp;</h4><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Gellan gum is used in the commercial bakery applications almost as frequently as it is used<br />in water gels. Many different applications are found in the bakery segment.</span>&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b>Bakery mixes</b></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b><br /></b></span><span class="fontstyle2">Gellan gum is highly functional in bakery dry mixes. Unlike some other gums commonly<br />found in such products, low-acyl gellan gum does not readily hydrate in cold water.&nbsp;</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">Using low-acyl gellan gum in a bakery formulation does not increase the batter viscosity because the gum does not hydrate immediately. However, gellan gum hydrates in the oven during baking, so it provides moisture retention and shelf life extension in the final baked goods.&nbsp;</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">Gellan gum finds most of its use in dry mixes formulated to produce thick batters, like brownies, where excessive viscosity would impede batter spread in a baking pan. The textural effects of gellan gum are obtained at low use levels, typically ranging from 0.08% to 1.0% gum.</span>&nbsp;&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b>Bakery fillings</b></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b><br /></b></span><span class="fontstyle2">When considering gellan gum in bakery filling applications, it is convenient to discuss bakery fillings in terms of low-solids, medium-solids and high-solids fillings. Low-solids fillings have up to 45% soluble solids, medium solids fillings have 45–65% soluble solids and<br />high-solids fillings have in excess of 65% soluble solids.</span>&nbsp;&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b>Low-solids fillings</b></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b><br /></b></span><span class="fontstyle2">Because of its very high melting temperature, low-acyl gellan gum is used to improve the<br />bake stability of low-solids fillings. High melting temperatures are obtained when the gels are set by calcium cross-linking. Used alone, low-acyl gellan gum creates a firm brittle texture that is difficult to pump or spread. However, when used with modified starch, a smooth pumpable texture with good flavor release and heat stability can be obtained. Typical use levels for gellan gum range from 0.08% to 0.3%.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />Texture and the pumpability of the filling can be adjusted by changing the levels and ratio<br />of gellan gum and starch. Divalent salts, like calcium, may be added to increase the firmness<br />and heat stability of the filling.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />A combination of low-acyl and high-acyl gellan gum is appropriate when the filling is<br />applied post-baking.</span>&nbsp;&nbsp;</span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b>Medium-solids fillings</b></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b><br /></b></span><span class="fontstyle2">In medium-solids fillings, gellan gum can be used without starch when sucrose is the major<br />source of solids. Calcium cross-linked gels can be sheared and pumped with a smooth<br />texture that will re-heal with time. However, the softening effects of sucrose on the gel<br />network generally call for higher levels of gum to maintain heat stability. Use levels typically<br />range from 0.25% to 0.40% gum.</span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />Special care must be taken when the pH of the filling is below 3.5. The combination<br />of calcium cross-linking and acid gelation with higher solids can result in very high setting<br />temperatures. Formulating gellan gum fillings with high levels of calcium at low pH can result in pregelation. Because of this, most medium solids fillings with gellan gum are formulated</span>&nbsp;with high fructose corn syrup because fructose tends to lower the setting temperature. With&nbsp;</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;">higher levels of fructose, the gels are firmer, but starch is usually needed to provide a smooth&nbsp;</span><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;">texture.</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;"></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b>High solids fillings</b></span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><b><br /></b></span><span class="fontstyle2">In high solids, water mobility is severely limited. Gellan gum gel does not form a gel<br />network using ionic cross-links in this environment. Control of gellan gum properties in<br />this environment is only available through the manipulation of pH. As the pH approaches<br />3.0, a very firm, heat-stable gel can be formed. Using starches to modify the gel to give<br />a smooth texture, this system can provide an excellent, high-solids bakery filling. Because<br />sugars interfere with the gel network, higher levels of gellan gum are needed to provide good<br />heat stability compared to lower solids fillings and typical use levels range from 0.3% to<br />0.7% gum.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Binding systems</span></span></span></h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">Gellan gum is an effective binder and film former. Binding is particularly important for<br />producers of nutritional bars and high protein bars. These products typically contain protein<br />nuggets that are bound together with a mixture of corn syrup and stabilizer. If the binding<br />system contains too much moisture, the bar will become soggy. The binding system should<br />also be short textured and nonsticky. Low-acyl gellan gum is commonly used in nutritional<br />bars because it can be hydrated directly in corn syrup or glycerin.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Glazes, icings and frostings</span></span></span></h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">The bulk composition of glazes, icings and frostings is undissolved powdered sugar. Stabilizers are effective only in the saturated sugar syrup that glues the particles of sugar together.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />Because the soluble solids in the syrup are mostly sugar, working with gellan gum in this<br />system can be challenging.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />To be effective, gellan gum must form a network or a gel, but the high level of sucrose<br />interferes with calcium cross-linking. The secret to using gellan gum successfully in these<br />systems is to create a sodium-crosslinked gel. Without any sodium ions, no network will<br />be formed. However, too much sodium weakens the network. Sodium control is typically<br />achieved through the use of sodium citrate, which is commonly used as a sequestrant and<br />hydration aid. The optimum level of sodium citrate depends on the amount of water in the<br />formulation, but the saturated syrup should not contain more than 0.1% sodium citrate. The<br />gel network sets at approximately 37</span><span class="fontstyle3">◦</span><span class="fontstyle2">C. The sucrose gel is thixotropic, so shearing through<br />the set point is not a problem. However, there is an increase in the icing viscosity at the set<br />temperature, so, for glazes and flat icings, it is advantageous to apply the icing before this<br />viscosity develops. For frostings, it is best to shear though the set point.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><h4><span class="fontstyle0"><span style="color: blue; font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Cultured dairy foods</span></span></span></h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">Cultured dairy foods are based on the fermentation of milk. Typical products include yogurts, sour creams and cheeses. Gelatin is commonly used to stabilize many of these products, but it is not acceptable for consumers following vegan, Kosher or Halal diets.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Yogurts can be produced using two methods: (1) cup set and (2) stirred. Cup set yogurt is<br />cultured directly in a serving-sized cup, which may have fruit on the bottom. Stirred yogurt is cultured in a large vat and, after fermentation, the curd is stirred with a fruit preparation and deposited into a cup. Both low- and high-acyl gellan gums can be used in a stirred yogurt, but cup-set yogurts are made only with high-acyl gellan gum. Low-acyl gellan gum creates a lumpy texture after culturing that requires mixing to create a smooth texture.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Gellan gum is typically added to the raw milk prior to homogenization and pasteurization.<br />These processes, which are typical in yogurt production, will hydrate the gum. The use<br />of low-acyl gellan gum must be limited to less than 0.06% or a grainy texture will result.<br />High-acyl gellan gum can be used at up to 0.1% gum before excessive graininess develops.<br />At these use levels, gellan gum adds a light texture and significantly reduces whey-off. Pectin<br />or starch can be added to build a heavier body if desired.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><br />Sour cream production is analogous to yogurt, but the fermentation includes butterfat.<br />Like yogurt, sour cream is commonly stabilized with gelatin. Both low- and high-acyl gellan<br />gums are used to stabilize this product. Low-acyl gellan gum is used to add heat stability to<br />the sour cream, so that it retains structure after being added to hot foods. High-acyl gellan<br />gum is used to provide a thixotropic rheology to the sour cream, allowing the structure to<br />reform after stirring.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><h4><span class="fontstyle0"><span style="color: blue; font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Beverages</span></span></span></h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1">Shelf-stable, ready-to-drink (RTD) juice beverages are steadily growing in popularity. However, one drawback is that many juices suffer from both juice cloud settling and pulp separation during storage.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1"><br />Gellan gum can be used to overcome cloud and pulp settling in juices while providing a<br />mouthfeel that is light and refreshing when compared to other stabilizers.&nbsp;</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1">Gellan gum can stabilize beverages with a pH as low as 3.0. Gellan gum has low protein reactivity which makes it compatible with a wide variety of juices. Gellan gum is easy to disperse and hydrate and so it can be used in most juice processing plants without having to add special mixing equipment.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1"><br />Combinations of gellan gum and pectin are particularly advantageous in this application. A<br />special blend high-acyl gellan gum and pectin is commercially available for this application.<br />The gum blend is added to the juice prior to sterilization. Hydration is achieved simply by<br />heating the juice to 85</span><span class="fontstyle3">◦</span><span class="fontstyle1">C (185</span><span class="fontstyle3">◦</span><span class="fontstyle1">F) for 30 s. These processing conditions are commonly used<br />to sterilize juices in hot-fill bottling operations. For optimum stability of juice clouds, pulp<br />and calcium salts with minimal increase in mouthfeel, the high-acyl gellan gum and pectin<br />blend should be used at levels from 0.25% to 0.30%.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1"><br />Neutral pH dairy beverages, including chocolate and other flavored milks, ready-to-drink<br />coffee or tea and nutritional beverages, can be stabilized with gellan gum. Carrageenan is<br />often used in these systems because of its synergistic interaction with milk caseins. Gellan<br />gum does not have the same synergy with milk, but its independence of milk proteins allows it to be used in products with low milk protein and in systems with low-quality or heat-damaged proteins as will be found in spray-dried milk powders.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1"><br />Most grades of high-acyl gellan gum are standardized on gel strength but this is not related<br />to its suspension properties. Standard grades of high-acyl gellan gum may also develop off flavors in neutral pH, long shelf life milk systems. Consequently, CINOGEL</span><span class="fontstyle1">&nbsp;gellan gum has been specially developed and standardized as a beverage stabilizer for use in neutral pH, long shelf life milk systems without developing off-flavors with storage time.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Soy milk stabilization can be more difficult to stabilize than dairy milk because soy sources<br />usually contain large amounts of insoluble material. Carrageenan does not have a strong<br />synergistic interaction with soy protein, so higher levels of carrageenan and higher viscosities are needed to fully stabilize the beverage. High-acyl gellan gum functions independently of soy protein type or concentration. This independence is particularly advantageous because the types of soy protein vary from ground whole beans or concentrates and isolates. A special grade of gellan gum has been specially developed to work as a beverage stabilizer in soy protein systems.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><span style="color: blue;">Confections</span></span></span></span></h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1">Low-acyl gellan gum is used commercially in high-solids, gelled confections. It produces<br />jellies with short texture and good flavor release. Because of the high melting temperature,<br />low-acyl gellan gum is also used to increase the melting temperature of gelatin gummy<br />confections. The gum use level depends on the structure needed. A soft textured jelly can be<br />made with 0.35% gum, but use levels around 0.75% are needed to produce a firm jelly.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1"><br />To make smooth-textured confections, low-acyl gellan gum must be hydrated in the<br />absence of divalent ions. Unsequestered divalent ions will create a grainy texture during cookup. It is also difficult to add divalent ions to a high-solids gellan gum solution and control the gelation. Therefore, it is typical to hydrate the gum using low levels of sequestrants, such as sodium citrate, and then to use acids to set the gel after cooking. The gel texture is largely controlled by the pH, but calcium released from the sequestrant at low pH will raise the set temperature and shorten the set time. By controlling both pH and calcium, it is possible to obtain a variety of textures and setting profiles.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle1"><br />Gellan gum can be used to improve the functionality of other hydrocolloids in confections.<br />Confections made from starch can take several days to develop a demoldable texture. Adding a small amount of gellan gum to a starch formulation significantly reduces the set time, so the gels can be demolded on the same day. Gummy confections made with gelatin also benefit from the addition of gellan gum. Gellan gum increases the heat stability so that the individual candy pieces do not melt together when exposed to a warm environment.</span>&nbsp;&nbsp;</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><h4><span style="color: blue; font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><span class="fontstyle0">Fruit applications</span></span></span></h4><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><span class="fontstyle2">However, gellan gum is used in a few additional fruit applications, including low-solids jam and yogurt fruit preparations. With increased consumer interest in nutrition and diet, food manufacturers are continually challenged to create high-quality, low-sugar food products. This is particularly true in the development of imitation jams or spreads which cannot rely upon sugar and corn syrups to provide body and texture in the final product. The challenge for manufacturers of these products is to develop the necessary physical properties of set, spread and stability, while maintaining natural fruit flavors and colors. Pectin has long been used in the manufacture of jams and jellies, but its gelling mechanism requires some sugar and a relatively low pH.</span></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0"><span class="fontstyle2"><br />Gellan gum is used to work around these key formulation requirements, allowing low calorie<br />jams to be formulated without sugar.<br />Yogurt fruit preparations use gelling agents to provide viscosity and suspension of fruit<br />pieces. High-acyl gellan gum has ideal properties in this application. With low calcium and<br />protein sensitivity, the powder can be added directly to the fruit and it can be heated just<br />like starch. With a high setting temperature, high-acyl gellan gum suspends fruit at a use</span>&nbsp;</span>levels from 0.08% to 1.0% gum, making it one of the most cost-effective stabilizing systems&nbsp;</span><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;">available.</span><span style="font-family: georgia, &quot;times new roman&quot;, serif;"></span></div><div><span class="fontstyle0" style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><h4><span class="fontstyle0"><span style="color: blue; font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Miscellaneous applications</span></span></span></h4><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">Gellan gum can also be in sauces, films and adhesion systems.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />Gellan gum fluid gels are used to suspend herbs in no-fat salad dressings. It is also used<br />in full fat dressings that are sold with separating oil and aqueous layers. The fluid gel is used<br />to suspend herbs in the aqueous layer.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />Fluid gels are also used in some hot sauces to suspend particulates of chili peppers. Gellan<br />gum is able to tolerate the harsh environment while minimizing viscosity without masking<br />flavors.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />Gellan gum solutions can be dried to form a film. The film is a poor moisture barrier, but<br />it is an excellent oil barrier. Gellan gum can be used to coat substrates such as french fries or<br />chicken. It will then act as an oil barrier during subsequent frying, resulting in a significant<br />reduction of fat in the final product.</span>&nbsp;&nbsp;</span></span></div><div></div><div><h2><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle0">Future Developments</span></span></span></h2><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">Currently, gellan gum is available in its high or low-acyl forms. However, it is theoretically<br />possible to produce gellan gum with intermediate levels of acyl content. The acyl content<br />will dramatically affect the gum functionality so it may be possible to target very specific gel<br />textures and properties by making products with a different acyl content.</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br />With improvements in manufacturing processes, it may also be possible to produce gellan<br />gum with significantly greater molecular weight.&nbsp;</span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2"><br /></span></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><span class="fontstyle2">Gellan gum with exceptionally high gel strength would result from the higher molecular weight. This material would make gellan gum more cost-effective in many applications and it would also be expected to expand gellan gum’s functionality into new applications</span>&nbsp;.</span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /></span><div></div><div><span class="fontstyle0"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></span></div><div></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia, &quot;times new roman&quot;, serif;"><br /></span></div><div><br /></div><div><br /></div></div></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/916367115027907864'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/916367115027907864'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/a-good-overview-of-scientific-technical.html' title='A Good Overview Of Scientific, Technical And Commercial Aspects For Gellan Gum'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8h7xvlWyDA8MJhRs3PwflfwdXZMRU1fRzNQflsw7Enx7bKo22JIS7VuCVzllk9-NxEg0ZN9urroKd471bpN3K3dF3gixj6q3U3r46AIyyM7HKMGpiAdaf7A1p_BY9oTMEGEZwFldZpY/s72-c/logo.jpg" height="72" width="72"/></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-2094103895296314714</id><published>2018-03-25T17:34:00.000-07:00</published><updated>2018-10-21T18:21:06.940-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Food stabilisers, thickeners and gelling agents</title><content type='html'><h2><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">Abstract</span></span></h2><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">Food stabilisers, thickeners and gelling agents(<a href="http://www.cinogel.com/Home/Products?CategoryId=3" target="_blank">Gellan Gum</a>)are obtained from a wide range of natural raw materials including microorganisms, land and sea plants and animal connective tissues.&nbsp;</span></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0"><br /></span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">They control moisture and provide structure, flow, stability and eating qualities to food products. Approvals for food use and purity criteria are closely controlled by regulation.&nbsp;</span></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0"><br /></span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">Commercial applications are determined by the combination of properties provided by these materials including the current significant market drivers of price and availability coupled with consumer and retailer preferences. Future developments with hydrocolloids will recognise the value of nutritional and therapeutic benefits in addition to the functional attributes.</span>&nbsp;</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">Within the food industry, stabilisers, thickeners and gelling agents are often more simply referred to as food hydrocolloids. The hydrocolloids traditionally used in food thickening and gelling include, but are not limited to, the following: agar, alginates, arabic,<br />carrageenan, cassia tora, carboxymethyl cellulose, gelatin, <a href="http://www.cinogel.com/" target="_blank">gellan</a>, guar, karaya, konjac, locust bean gum, methyl cellulose, hydroxypropylmethyl cellulose, microcrystalline cellulose, pectin, starches, tara, tragacanth and xanthan.</span>&nbsp;&nbsp;</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><h2><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">Definition</span>&nbsp;</span>&nbsp;</h2><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">All the stabilisers, thickeners and gelling agents listed above are also known and<br />described as ‘food hydrocolloids’ implying that functional properties are obtained by mixing<br />them with water. A strict definition of a hydrocolloid is, however, difficult. Ask ten scientists<br />what is a hydrocolloid and it is likely that ten different answers will be obtained. These could<br />include statements as follows:</span></span><br /><ul><li><span style="font-family: Georgia, Times New Roman, serif;">A colloidal substance obtained from <span class="fontstyle3">...</span></span></li><li><span style="font-family: Georgia, Times New Roman, serif;">A material that hydrates in water <span class="fontstyle3">...</span></span></li><li><span style="font-family: Georgia, Times New Roman, serif;">A colloid forming a suspension and not a true solution in water <span class="fontstyle3">...</span></span></li><li><span style="font-family: Georgia, Times New Roman, serif;">A synonym for gum (e.g. guar gum, locust bean gum, gum arabic <span class="fontstyle3">...</span><span class="fontstyle0">)</span></span></li><li><span style="font-family: Georgia, Times New Roman, serif;">A macromolecule, such as a carbohydrate polymer or a protein, that is water soluble <span class="fontstyle3">...&nbsp;</span></span></li></ul><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">Many of these ingredients are carbohydrates but at least one important hydrocolloid, gelatin, is a protein. Most are agricultural derivatives but some are biotechnology derived, and gelatin, of course, is an animal product. This volume presents some scientific information but focuses more on the ‘real world’ of application-related data that will be of most benefit to food technologists and food formulators.&nbsp;</span></span><br style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;" /><br /><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0"><br /></span></span><h2><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">Functional Properties</span>&nbsp;</span></h2><div><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0">The following is a brief overview of the key functional properties for which these ingredients<br />are used. Nutritional properties are relatively new and nutraceutical or health-enhancing<br />properties are even more recent. Further work is sure to advance the use of hydrocolloids<br />beyond modification of the rheology of foods.</span>&nbsp;&nbsp;</span></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0"><b>Viscosity</b></span></span></h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2">Viscosity is probably one of the most widely used properties. In this respect, hydrocolloids<br />are often used in systems where the oil or fat content has been reduced or eliminated through substitution with water. The hydrocolloid thickens water, which, in turn, replaces the fat or oil to give a product with similar properties to the full-fat food. A typical application for this function is reduced-fat salad dressings. In other cases, the thickened water simply adds body, texture and mouthfeel to a food such as table syrups, particularly low-calorie syrups.</span></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2"><br /></span></span><h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0"><b>Stability</b></span></span></h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2">If oil or fat is partially removed from a formulation and is replaced with thickened water, an<br />emulsion is usually formed. Often the function of the hydrocolloid is to stabilise the emulsion, to prevent separation and, in the case of frozen foods, to control ice crystal formation. New technology and new ingredients have been developed specifically to address the problem of ice crystals in frozen foods, but hydrocolloids will continue to play a role. Virtually every ice cream product sold in retail outlets is stabilised with carrageenan, locust bean gum and/or guar gum. Low-fat salad dressings, discussed above, also benefit from emulsion-stabilising properties.</span></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2"><br /></span></span><h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0"><b>Suspension</b></span></span></h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2">If insoluble particles are included in the thickened product then separation and settling should be eliminated or at least minimised. Some hydrocolloids create solutions with a ‘yield point’ that will keep particles immobilised in suspension. Salad dressing is a good example of this and Gellan gum is the typical hydrocolloid to supply this functionality.</span></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2"><br /></span></span><h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0"><b>Gelation</b></span></span></h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2">One of the key texturising aspects of hydrocolloids is the ability to gel and solidify fluid<br />products. For example, in gelled milk desserts, even low levels of carrageenan will form a<br />solid milk gel. Other classic gelling agents are pectin, gelatin and agar. Many others, however, will form a gel under specific conditions. Certain grades of alginates form gels with calcium ions. Xanthan and locust bean gum do not gel individually but together they display synergy and form a strong cohesive gel. Methyl cellulose and hydroxypropylmethyl cellulose are&nbsp;&nbsp;</span><span class="fontstyle2">unusual in forming solutions that reversibly thicken or gel when heated. The food industry has a myriad of gelling applications ranging from soft, elastic gels to hard and brittle gels.</span></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2"><br /></span></span><h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0"><b>Nutritional and nutraceutical</b></span></span></h4><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2">There is already a wide use of some hydrocolloids, arabic and guar gum, for example, as<br />sources of </span><span class="fontstyle4">soluble </span><span class="fontstyle2">dietary fibre. Much research has been conducted in the nutraceutical<br />benefits of hydrocolloids. Potential benefits range from cholesterol reduction to cancer risk<br />prevention. Their use in weight loss programmes is already widespread and likely to expand<br />further.</span>&nbsp;&nbsp;</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /></span></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/2094103895296314714'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/2094103895296314714'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/food-stabilisers-thickeners-and-gelling.html' title='Food stabilisers, thickeners and gelling agents'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-4703469249863686323</id><published>2018-03-25T03:23:00.000-07:00</published><updated>2018-10-21T18:21:07.241-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>The importance of Gellan Gum and other hydrocolloids in food industry</title><content type='html'><h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Hydrocolloids Introduction</span></h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15">The term ‘hydrocolloids’ is commonly used to describe a range of&nbsp;</span><span class="15">polysaccharides and proteins that are nowadays widely used in a variety of&nbsp;</span><span class="15">industrial sectors to perform a number of functions including thickening and&nbsp;</span><span class="15">gelling aqueous solutions, stabilizing foams, emulsions and dispersions,&nbsp;</span><span class="15">inhibiting ice and sugar crystal formation and the controlled release of flavours,</span><span class="15"><br /></span><span class="15">etc. The commercially important hydrocolloids and their origins are given in below</span><span class="15">.</span></span><br /><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b>Source of commercially important hydrocolloids</b></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; text-indent: -18pt;"><br /></span></div><div class="MsoNormal"><span style="text-indent: -18pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b>Botanical:</b></span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="letter-spacing: 0pt;">Trees</span><span style="letter-spacing: 0pt;">:cellulose</span><span style="letter-spacing: 0pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="letter-spacing: 0pt;">Tree gum exudates</span><span style="letter-spacing: 0pt;">: gum arabic, gum karaya, gum ghatti, gum tragacanth</span><span style="letter-spacing: 0pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="letter-spacing: 0pt;">Plants</span><span style="letter-spacing: 0pt;">:starch, pectin, cellulose</span><span style="letter-spacing: 0pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="letter-spacing: 0pt;">Seeds</span><span style="letter-spacing: 0pt;">:guar gum, locust bean gum, tara gum, tamarind gum</span><span style="letter-spacing: 0pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="letter-spacing: 0pt;">Tubers</span><span style="letter-spacing: 0pt;">:konjac mannan</span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="text-indent: -18pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b>Algal:</b></span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="letter-spacing: 0pt; text-indent: 0pt;">Red seaweeds</span><span style="letter-spacing: 0pt; text-indent: 0pt;">:agar, carrageenan</span></span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="letter-spacing: 0pt; text-indent: 0pt;">Brown seaweeds:</span><span style="letter-spacing: 0pt; text-indent: 0pt;">alginate&nbsp;&nbsp;</span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="text-indent: -18pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b>Microbial:</b></span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="letter-spacing: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">xanthan gum, curdlan, dextran, gellan gum, cellulose&nbsp;</span></span></div><div class="MsoNormal" style="margin: 0pt; text-align: justify; text-indent: 0pt;"><span style="text-indent: -18pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b>Animal:</b></span></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Gelatin, caseinate, whey protein, soy protein, egg white protein, chitosan&nbsp;</span><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The food industry, in particular, has seen a large increase in the use of these materials in recent years. Even though they are often present only at concentrations of less than 1% they can have a significant influence on the textural and organoleptic properties of food products.&nbsp;</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Some typical examples of foods containing hydrocolloids are clearly demonstrating the<br />widespread application of these materials.&nbsp;</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The specific hydrocolloids used in the production of the individual products shown are:</span></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• baked beans contain modified corn starch as a thickener</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• hoi-sin sauce contains modified corn starch as a thickener</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• sweet and sour sauce contains guar gum as a thickener</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• Sunny Delight fruit drink contains modified starch as an emulsifier with carboxymethyl cellulose (CMC) and xanthan gum as thickeners</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• the Italian dressing includes xanthan gum as a thickener</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• ‘light’ mayonnaise contains guar gum and xanthan gum as fat replacers to enhance viscosity</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• the yoghurt incorporates gelatin as a thickener rather than a gelling agent</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• the mousse contains modified maize starch as a thickener with guar gum, carrageenan and pectin present as ‘stabilisers’</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• the Bramley apple pies contain modified maize starch with sodium alginate as gelling agent</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• the fruit pie bars contain&nbsp;<a href="http://www.cinogel.com/" target="_blank">gellan gum</a>&nbsp;and the blackcurrant preserve and redcurrant jelly contain pectin as gelling agents&nbsp;</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">• the trifle contains xanthan gum, sodium alginate and locust bean gum as ‘stabilisers’, modified maize starch as a thickener and pectin as a gelling agent.</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The changes in modern lifestyle, the ever growing awareness of the link between diet and health and new processing technologies have led to a rapid rise in the consumption of ready-made meals, functional foods and the development of high fibre and low-fat food products. In particular, numerous hydrocolloid products have been developed specifically for use as fat replacers in food. This has consequently led to an increased demand for hydrocolloids. The world hydrocolloids market is valued at around $4.4 billion p.a. with a total volume of about 260,000 tonnes. The market has been growing at the rate of 2–3% in recent years.</span></div><div class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"></span><br /></span><br /><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Hydrocolloid selection is dictated by the functional characteristics required but is inevitably influenced by price and security of supply. It is for these reasons that starches (costing typically &lt; US$1/kg) are the most commonly used thickening agents. It is interesting to note here, however, that xanthan gum (~US$12/kg) is becoming the thickener of choice in many applications.&nbsp;</span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span><br /><div class="MsoNormal" style="text-align: justify;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">This is&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">because xanthan gum has unique rheological behaviour and its increased use has&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">led to strong competition between supplier companies ensuring that the price has&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">remained at reduced levels. Xanthan gum forms highly viscous, highly shear&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">thinning solutions at very low concentrations and the viscosity is not influenced&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">to any great extent by changes in pH, the presence of salts and temperature. The&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">high viscosity at low shear enables the gum to prevent particle sedimentation</span></span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">and droplet creaming and the shear thinning characteristics ensure that the product readily flows from the bottle after shaking. This explains its widespread application in sauces and salad dressings.</span><br /><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span><br /><div class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"></span><br /></span><br /><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Gelatin is by far the most widely used gelling agent, although with the increasing demand for non-animal products and in particular the Bovine Spongiform Encephalopathy (BSE) outbreak in the UK, prices have increased significantly over recent years. There is currently considerable interest in</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">alternative sources of gelatine, notably fish skins, and in the development of gelatin replacements. The carrageenan market has also been very competitive over recent years due to the introduction of cheaper lower refined grades (Processed Euchema Seaweed, PES), which can be used effectively where gel clarity is not important. The price differential between carrageenan and PES has decreased and the use of carrageenans has increased markedly since its use in meat and poultry products was recently approved.&nbsp;</span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span><br /><div class="MsoNormal" style="text-align: justify;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">A further development has&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">been the introduction of kappa/iota carrageenan hybrids which have potential to&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">provide novel functionality. The gum arabic market has traditionally been erratic&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">due to price fluctuations and security of supply and much effort has been&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">directed at finding alternatives. A number of starch-based substitutes (for&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">example, succinylated starch) were introduced some years ago as alternatives in&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">the emulsification of flavour oils and recent work has been concerned with using&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">pectin (notably sugar beet pectin) as a gum arabic replacement. It has been&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">shown that the emulsification properties of gum arabic and pectin are due to the&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">small amount of protein (2–3%) which is present as in integral part of their&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">structure. This has led to significant interest in the development of&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">polysaccharide–protein complexes (gum arabic lookalikes) which can be formed</span></span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">by a mild heat treatment through the Maillard reaction and by electrostatic interaction. Gellan gum was approved for food use in Japan in 1988 but much later in the USA and Europe, and is beginning to establish its own niche markets.&nbsp;</span><br /><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span><br /><div class="MsoNormal" style="text-align: justify;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Regulatory aspects</span></h2><div><div class="MsoNormal" style="margin-left: 0pt; text-align: justify; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Food hydrocolloids do not exist as a regulatory category in their own right,rather they are regulated either as a food additive or as a food ingredient. With the exception of gelatin, however, the vast majority of food hydrocolloids are currently regulated as food additives.&nbsp;</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 0pt; text-align: justify; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">International</span></h4></div><div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The most widely accepted fully international system to regulate the safety of food additives is that set up by a Joint FAO/WHO Conference on Food Additives in September 1955, which recommended that the two organisations collect and disseminate information on food additives. Since that time more than 600 substances have been evaluated and provided with specifications for purity and identity by the Joint/WHO Expert Committee on Food Additives (JECFA).</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />JECFA was first established in the mid-1950s by the FAO and WHO to assess chemical additives in food on an international basis. In the early 1960s the Codex Alimentarius Commission (CAC), an international inter-governmental body, was set up with the primary aims of protecting the health of the consumer and facilitating international trade in food commodities. When CAC was formed, it was decided that JECFA would provide expert advice to Codex on matters relating to food additives. A system was established whereby the Codex Committee on Food Additives and Contaminants (CCFAC), a general subcommittee, identified food additives that should receive priority attention, which were then referred to JECFA for assessment before being considered for inclusion in Codex Food Standards. Specialists invited to serve as members of JECFA are independent scientists who serve in their individual capacities as experts and not as representatives of their governments or employers. The objective is to establish safe levels of intake and to develop specifications for<br />identity and purity of food additives.&nbsp;</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Thus Codex Alimentarius is a collection of internationally adopted food standards presented in a uniform manner. The food standards aim at protecting consumers’ health and ensuring fair practice in the food trade. Once accepted, an international number is allocated to the additive which is an acknowledgement of its acceptability. It must be stressed that there are food additives which stay at the JECFA specification level and that this advisory specification is the authority for its use, at the conditions given, until the full acceptance by Codex is given. Gum arabic is one such example, a food hydrocolloid which has been used for more than 2000 years but only finally gained full Codex specification in June 1999.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The European system</span></h4><div><div class="MsoNormal" style="mso-pagination: none; mso-para-margin-left: 0.0000gd; text-align: justify; text-justify: inter-ideograph;"></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Clearance of food hydrocolloids by the European Commission was first&nbsp;introduced in 1995 under Directive 95/2/EU for Food Additives other than&nbsp;colours and sweeteners. This is known as the Miscellaneous Additives Directive&nbsp;(MAD), which provides authorisation for a large number of additives from the&nbsp;hydrocolloid group. The majority of these are authorised for general use in&nbsp;foods to Quantum Satis (QS) levels given in Annex 1 of the Directive. Starches,&nbsp;the vast majority of gums, alginates and celluloses enjoy this wide&nbsp;authorisation.</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Almost immediately following adoption of the original Directive, the&nbsp;Commission began working on proposed amendments, largely to take account&nbsp;of market developments that had not been taken into account in the last stages of&nbsp;the lengthy and complicated legislative process. The historical development of&nbsp;the process must be referred to in order to understand the almost unintelligible&nbsp;machinery adopted by the European Commission in its work. The ground rules&nbsp;for food additives harmonisation were set out in the form of a framework&nbsp;Directive, 89/107/EEC adopted in 1988 (and amended by the European&nbsp;Parliament and Council Directive 94/34/EC).&nbsp;</span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span><br /><div class="MsoNormal" style="mso-pagination: none; mso-para-margin-left: 0.0000gd; text-align: justify; text-justify: inter-ideograph;"></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">It instructs the Council to adopt in&nbsp;subsequent follow-up Directives</span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15"></span></span><br /></span><br /><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15">•&nbsp;</span>a list of additives to be authorised</span></div><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15" style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15">•&nbsp;</span>a list of foods to which the additives may be added and the levels of use,&nbsp;which gives delegated powers to the Commission to adopt</span></span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15"></span><span class="15"></span></span><br /><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15"><span class="15">•&nbsp;</span>specifications for each additive</span></span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15"></span><span class="15"></span></span><div style="text-align: left;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15"><span class="15">•&nbsp;</span>where necessary, methods of analysis and procedures for sampling.A number of general criteria for the use of additives in food are also set out.&nbsp;</span></span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="15"><div style="text-align: left;"><br /></div><div style="text-align: left;">According to the criteria, food additives may be authorised only if</div></span><span class="15"><div style="text-align: left;"><span class="15">•&nbsp;</span>a reasonable technological need can be demonstrated</div></span><span class="15"><div style="text-align: left;"><span class="15">•&nbsp;</span>they present no hazard to health at the levels proposed</div></span><span class="15"><div style="text-align: left;"><span class="15">•&nbsp;</span>they do not mislead the consumer.</div><div style="text-align: left;"><br /></div></span><div style="text-align: left;">Evidence of the need for an additive which, incidentally, plays no part in&nbsp;approvals in the USA, must be provided by the user of the additive, that is the&nbsp;food manufacturer, not the supplier or manufacturer of the additive. The criteria&nbsp;also stipulate that all food additives must be kept under continuous observation&nbsp;and re-evaluated whenever necessary in the light of changing conditions of use&nbsp;and new scientific observation.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The EC process acknowledges the JECFA system and in the most&nbsp;unintelligible legal language adopted by the Commission adds the following:</div><span class="15"><div style="text-align: left;"><span class="15">•&nbsp;</span>Whereas Directive 78/663/EEC should be repealed accordingly:</div></span><span class="15"><div style="text-align: left;"><span class="15">•&nbsp;</span>Whereas it is necessary to take into account the specification and analytical&nbsp;techniques for food additives as set out in the Codex Alimentarius as drafted&nbsp;by JECFA:</div></span><span class="15"><div style="text-align: left;"><span class="15">•&nbsp;</span>Whereas food additives, if prepared by production methods or starting&nbsp;materials significantly different from those included in the evaluation of the&nbsp;Scientific Committee for Food, or if different from those mentioned in this&nbsp;Directive, should be submitted for evaluation by the Scientific Committee for&nbsp;Food for the purposes of a full evaluation with emphasis on the purity criteria.</div></span><div style="text-align: left;"><br /></div><div style="text-align: left;">It is surprising that any progress was made at all with all the accompanying&nbsp;bureaucracy.</div><div style="text-align: left;">After a most highly political first amendment to the MAD intended to clear&nbsp;Processed Eucheuma Seaweed (E407a) (see Directive 96/85/EC of 19 December&nbsp;1996), a second amendment was introduced which affected many hydrocolloids.&nbsp;Member States were required to implement the provisions of this Directive in&nbsp;the year 2000. Thus at this time the new authorisation introduced by the current&nbsp;Directive 98/72/EC came into force in all EU Member States.&nbsp;</div><div style="text-align: left;">This Directive&nbsp;provides for E401 Sodium alginate, E402 Potassium alginate and E407&nbsp;Carrageenan, E440 Pectin, E425 Konjac and E412 Guar. Each has controlling&nbsp;conditions associated with the approval.&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;"></div></span><br /><div class="MsoNormal"></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Other trade blocks</span></h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">While the Codex Alimentarius Commission is the ultimate specification and can provide for approval throughout the world, each country (outside the EU) is free to adopt its own standards. In the USA, for example, the United States Food Chemicals Codex (FCC) also has currency. The FCC is an activity of the Food and Nutrition Board of the Institute of Medicine that is sponsored by the United<br />States Food and Drug Administration (FDA). The current specification of hydrocolloids are to be found in the Fourth Edition (1996). Japan too has its own specifications which include many of the food additives particular to Japan.</span><br /><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">The international numbering system for food additives (INS)</span></h2></div><div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">INS has been prepared by the Codex Committee on Food Additives in order to be able to identify food additives in ingredient lists as an alternative to the declaration of the specific name. The INS is intended as an identification system for food additives approved for use in one or more member countries.&nbsp;</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">It does not imply toxicological approval by Codex. There is an equivalence with the EU system of E numbers, albeit that the EU system is more restricted. Where both INS and E numbers are available they are interchangeable.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">&nbsp;INS numbers for modified starches(Modified starch* ,INS number</span>):</span></h4></div><div><div align="justify" class="MsoNormal" style="mso-pagination: none; mso-para-margin-left: 0.0000gd; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Dextrin (roasted starch) &nbsp;&nbsp;1400<br />Acid treated starch &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1401<br />Alkali treated starch&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; 1402<br />Bleached starch &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1403<br />Oxidised starch &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1404<br />Monostarch phosphate &nbsp;&nbsp;&nbsp;&nbsp;1410<br />Distarch phosphate &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1412<br />Phosphated distarch &nbsp; &nbsp; &nbsp; &nbsp; 1413<br />Acetylated starch &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1414<br />Starch acetate &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1420<br />Acetylated distarch adipate &nbsp;&nbsp;&nbsp;1422<br />Hydroxypropyl starch &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1440<br />Hydroxypropyl distarch phosphate &nbsp;&nbsp;&nbsp;1442<br />Starch sodium octenyl succinate &nbsp; &nbsp; &nbsp; &nbsp;1450<br />Starch, enzyme treated &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1405&nbsp;<o:p></o:p></span></div><div align="justify" class="MsoNormal" style="mso-pagination: none; mso-para-margin-left: 0.0000gd; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div align="justify" class="MsoNormal" style="mso-pagination: none; mso-para-margin-left: 0.0000gd; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">*The Codex General Standard for labelling of pre-packaged foods specifies that modified starches<br />may be declared as such in a list of ingredients. However, certain countries require specific<br />identification and use these numbers.&nbsp;<o:p></o:p></span></div><div align="justify" class="MsoNormal" style="mso-pagination: none; mso-para-margin-left: 0.0000gd; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">&nbsp;INS numbers for hydrocolloids(Polysaccharide ,INS number,Function):</span></h4></div><div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Alginic acid ,400 ,Thickening agent, stabiliser<br />Sodium alginate,401 ,Thickening agent, stabiliser, gelling agent<br />Potassium alginate ,402 ,Thickening agent, stabiliser<br />Ammonium alginate ,403, Thickening agent, stabiliser<br />Calcium alginate ,404, Thickening agent, stabiliser, gelling agent,&nbsp;antifoaming agent<br />Propylene glycol alginate (propane-1,2-diol alginate),405 ,Thickener, emulsifier, stabiliser<br />Agar,406 ,Thickener, stabiliser, gelling agent<br />Carrageenan (including&nbsp;furcelleran)&nbsp; ,407, Thickener, gelling agent, stabiliser,emulsifier<br />Processed Euchema Seaweed ,407a ,Thickener, stabiliser<br />Bakers yeast glycan,408, Thickener, gelling agent, stabiliser<br />Arabinogalactan,409 ,Thickener, gelling agent, stabiliser<br />Locust bean gum ,410 ,Thickener, gelling agent<br />Oat gum ,411, Thickener, stabiliser<br />Guar gum ,412 ,Thickener, stabiliser and emulsifier<br />Tragacanth gum ,413 ,Emulsifier, stabiliser, thickening agent<br />Gum arabic (Acacia gum) ,414 ,Emulsifier, stabiliser, thickener<br />Xanthan gum ,415 ,Thickener, stabiliser, emulsifier, foaming&nbsp;agent<br />Karaya gum ,416 ,Emulsifier, stabiliser and thickening agent<br />Tara gum ,417, Thickener, stabiliser<br />Gellan gum ,418, Thickener, gelling agent and stabiliser<br />Gum ghatti ,419 ,Thickener, stabiliser, emulsifier<br />Curdlan gum ,424 ,Thickener, stabiliser<br />Konjac flour ,425, Thickener<br />Soybean hemicellulose ,426, Emulsifier, thickener, stabiliser, anticaking&nbsp;agent<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Pectin ,440, Thickener, stabiliser, gelling agent, emulsifier<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Cellulose ,460 ,Emulsifier, anticaking agent, texturiser,dispersing agent<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Microcrystalline cellulose ,460 (i) ,Emulsifier, anticaking agent, texturiser,dispersing agent<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Powdered cellulose ,460(ii), Anticaking agent, emulsifier, stabiliser and,dispersing agent<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Methyl cellulose ,461, Thickener, emulsifier, stabiliser<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Ethyl cellulose ,462, Binder, filler<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Hydroxypropyl cellulose ,463, Thickener, emulsifier stabiliser<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Hydroxypropyl methyl cellulose ,464, Thickener, emulsifier stabiliser<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Methyl ethyl cellulose ,465, Thickener, emulsifier, stabiliser, foaming agent<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Sodium carboxymethyl cellulose ,466, Thickener, stabiliser, emulsifier<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Ethyl hydroxyethyl cellulose ,467 ,Thickener, stabiliser, emulsifier<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Cross-linked sodium &nbsp;&nbsp;carboxymethyl cellulose,&nbsp;&nbsp;&nbsp;468, Stabiliser, binder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Sodium carboxymethyl cellulose, enzymatically&nbsp;hydrolysed&nbsp;&nbsp;,469 ,Thickener, stabiliser</span><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"></div><h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Thickening characteristics</span></h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Hydrocolloids are widely used to thicken food systems and a much clearer understanding of their rheological behaviour has been gained over the last thirty years or so, particularly through the development of controlled stress and controlled strain rheometers capable of measuring to very low shear rates.</span><br /><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Main hydrocolloid thickeners:</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b>Xanthan gum</b><br />Very high low-shear viscosity (yield stress), highly shear thinning, maintains viscosity in the presence of electrolyte, over a broad pH range and at high temperatures.<br /><b>Carboxymethyl cellulose</b><br />High viscosity but reduced by the addition of electrolyte and at low pH.<br /><b>Methyl cellulose and hydroxypropyl methyl cellulose</b><br />Viscosity increases with temperature (gelation may occur) not influenced by the addition of electrolytes or pH.<br /><b>Galactomannans (guar and locust bean gum)</b><br />Very high low-shear viscosity and strongly shear thinning. Not influenced by the presence of electrolyte but can degrade and lose viscosity at high and low pH and when subjected to high temperatures.&nbsp;</span><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Viscoelasticity and gelation</span></h2></div><div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Hydrocolloid gels are referred to as ‘physical gels’ because the junction zones are formed through physical interaction, for example, by hydrogen bonding, hydrophobic association, cation-mediated crosslinking, etc., and differ from synthetic polymer gels which normally consist of covalently crosslinked polymer chains.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />Some hydrocolloids form thermoreversible gels and examples exist where gelation occurs on cooling or heating. Some form non-thermoreversible gels. In such cases gelation may be induced by crosslinking polymer chains with divalent cations.&nbsp;</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Gels may be optically clear or turbid and a range of textures can be obtained. Gel formation occurs above a critical minimum concentration which is specific for each hydrocolloid. Agarose, for example, will form gels at concentrations as low as 0.2%, while for acid-thinned starch, a concentration of ~15% is required.&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Gel strength increases with increasing concentration.&nbsp;</span></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Molecular mass is also important. It has been shown that gel strength increases significantly as molecular mass increases up to ~100,000 but then becomes independent of molecular mass at higher values,The principal hydrocolloid gelling agents and<a href="http://www.gellangum.net/p/gellan-gum-gel-texture.html" target="_blank">&nbsp;a comparison of their relative gel textures</a>&nbsp;is illustrated. An increase in brittleness is usually&nbsp;accompanied by an increase in the tendency to undergo syneresis and is attributed to an increase in the degree of aggregation of molecular chains.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Main hydrocolloid gelling agents:</span></h4><div class="MsoNormal"><b><span style="color: #6aa84f; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Thermoreversible gelling agents:</span></b></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b>Gelatin</b><br />Gel formed on cooling. Molecules undergo a coil-helix transition followed by&nbsp;aggregation of helices.<br /><b>Agar</b><br />Gel formed on cooling. Molecules undergo a coil-helix transition followed by&nbsp;aggregation of helices.<br /><b>Kappa&nbsp;</b><b>Carrageenan</b><br />Gel formed on cooling in the presence of salts notably potassium salts. Molecules undergo a coil-helix transition followed by aggregation of helices. Potassium ions bind specifically to the helices. Salts present reduce electrostatic repulsion between chains promoting aggregation.<br /><b>Iota&nbsp;</b><b>Carrageenan</b><br />Gel formed on cooling in the presence of salts. Molecules undergo a coil-helix transition followed by aggregation of helices. Salts present reduce electrostatic repulsion between chains promoting aggregation.<br /><b>Low methoxyl (LM) pectin</b><br />Gels formed in the presence of divalent cations, notably calcium at low pH (3–4.5).<br />Molecules crosslinked by the cations. The low pH reduces intermolecular electrostatic repulsions.<br /><b>Gellan gum</b><br />Gels formed on cooling in the presence of salts. Molecules undergo a coil-helix transition followed by aggregation of helices. Salts reduce electrostatic repulsions between chains and promote aggregation. Multivalent ions can act by crosslinking chains. Low acyl gellan gels are thermoreversible at low salt concentrations but non-thermoreversible at higher salt contents (&gt; 100mM) particularly in the presence of divalent cations.<br /><b>Methyl cellulose and hydroxypropylmethyl cellulose</b><br />Gels formed on heating. Molecules associate on heating due to hydrophobic interaction of methyl groups.<br /><b>Xanthan gum and locust bean gum or konjac mannan</b><br />Gels formed on cooling mixtures. Xanthan and polymannan chains associate following the xanthan coil-helix transition. For locust bean gum the galactose deficient regions are involved in the association.&nbsp;</span>&nbsp;<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b><span style="color: #38761d; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Thermally irreversible gelling agents:</span></b><br /><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><b>Alginate</b><br />Gels formed on the addition of polyvalent cations notably calcium or at low pH (&lt; 4). Molecules crosslinked by the polyvalent ions. Guluronic acid residues give a buckled conformation providing an effective binding site for the cations (egg box model).<br /><b>High methoxyl (HM) pectin</b><br />Gels formed at high soluble solids (e.g. 50% sugar) content at low pH &lt; 3.5. The high sugar content and low pH reduce electrostatic repulsions between chains. Chain association also encouraged by reduced water activity.<br /><b>Konjac mannan</b><br />Gels formed on addition of alkali. Alkali removes acetyl groups along the polymer chain and chain association occurs.<br /><b>Locust bean gum</b><br />Gels formed after freezing. Galactose deficient regions associate.&nbsp;<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"></div><h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Synergistic combinations</span></h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Mixtures of hydrocolloids are commonly used to impart novel and improved rheological characteristics to food products and an added incentive is a reduction in costs. Classic examples include the addition of locust bean gum to kappa carrageenan to yield softer more transparent gels and also the addition of locust bean gum to xanthan gum to induce gel formation. The nature of the synergy can be due to association of the different hydrocolloid molecules or to phase separation.&nbsp;</span><br /><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">If the two hydrocolloids associate then precipitation or gelation can occur. Oppositely charged hydrocolloids (e.g. a protein below its isoelectric point and an anionic polysaccharide) will associate and may form soluble or insoluble complexes depending on the pH, mixing ratio and ionic strength of the solution.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />There is evidence to show that some stiff polysaccharide molecules (xanthan gum, carrageenan, etc.) will associate with galactomannans and glucomannans leading to gel formation. If the two hydrocolloids do not associate, as is commonly the case, then at ‘low’ concentrations they will appear to exist as a single homogeneous phase while at higher concentrations they will separate in time into two liquid phases each enriched in one of the hydrocolloids. The phase separation process involves the formation of ‘water-in-water’ emulsions which consist of droplets enriched in one hydrocolloid dispersed in a continuous phase enriched in the other. Whether the hydrocolloid is present in the dispersed or continuous phase depends on the relative concentrations. If either or both of the hydrocolloids can form gels independently, then phase separation and gelation will occur simultaneously. The characteristics of the resultant gel will depend on the relative rates of these two processes. Careful selection of hydrocolloid type and concentration can, therefore, lead to the formation of a broad range of gel textures and this is currently an area receiving considerable attention.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"></div><h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Hydrocolloid fibres</span></h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Because there is a growing belief throughout the world that natural fibre foods are an integral part of a healthy lifestyle, food producers source an increasing proportion of their raw materials from nature itself. There is a growing demand from an increasingly health-conscious consumer for reduced fat and enhanced fibre foods of all types. If this can be achieved using materials which have low calorific value, further health benefits will result.&nbsp;</span><br /><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Foods containing such ingredients will need to match the quality of the original product and without<br />adverse dietary effects. This target cannot be achieved without the scientific use of thickeners, stabilisers and emulsifiers, particularly of the ‘natural type’. This calls for fibres, which can interact with water to form new textures and perform specific functions, which itself requires the use of hydrocolloids.&nbsp;</span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">In 1998 the world market for such hydrocolloids of the fibre type was US$2.83 million and<br />is set to grow significantly to meet the health aspirations of the consumer. It is the task of the food scientist to provide the hydrocolloids in the most appropriate form for inclusion in the food product. This requires an understanding of their structure and the way in which they act to produce the desired function in the food.</span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />Dietary fibre was first described as the skeletal remains of plant cell walls, which are resistant to hydrolysis, by the digestive enzymes of man. Since this excluded polysaccharide fibres in the diet, the definition was subsequently expanded to include all polysaccharides and lignin, which are not digested by the endogenous secretions of the human digestive tract. Dietary fibre thus mainly comprises non-starch polysaccharides, and indeed has been defined by Englyst and others as the ‘polysaccharides which are resistant to the endogenous enzymes of man’. Industrialised countries now generally recognise the healthgiving properties of increased consumption of fibre and reduced intakes of total and saturated fat. In this respect ‘fibre’ is used in a non-specific way, but is generally taken to mean structural components of cereals and vegetables. More recently the concept of ‘soluble fibre’ has emerged which assists plasma cholesterol reduction and large-bowel fermentation.</span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />The properties of such soluble and insoluble fibre allow them to perform both in a physical role and also to ferment through colonic microflora to give shortchain fatty acids (SCFA), mainly acetate, propionate and butyrate. These have a very beneficial effect on colon health through stimulating blood flow, enhancing electrolyte and fluid absorption, enhancing muscular activity and reducing<br />cholesterol levels. The various hydrocolloids described in this handbook fall into this category.&nbsp;</span><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The physical effect</span></h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">To be effective dietary fibre must be resistant to the enzymes of the human and animal gastrointestinal tract. If physically suitable it can work effectively as a result of its bulking action. In the stomach and small intestine the fibre can increase digested mass, leading to faecal bulking, which readily explains the relief of constipation, which is one of fibre’s best documented effects. It can increase stool mass and ease laxation very efficiently. This behaviour has considerable human and agricultural importance.&nbsp;</span><br /><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The growth of the ruminant animal depends on the fermentable fibre content of the stockfeed.<br />Soluble as well as non-soluble fibres exert their actions in the upper gut through their physical properties. Those which form gels or viscous solutions can slow down the transit in the upper gut and delay glucose absorption, best explained in terms of ‘viscous drag’. Thus the reduction in glycemic response by soluble fibres can be explained.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">&nbsp;Fermentation product effects</span></h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Large bowel micro-organisms attack the soluble fibres, in fermentation resembling that in the rumen of obligate herbivores such as sheep and cattle.<br />The products too are similar: short-chain fatty acids (SCFA), gases (hydrogen, carbon dioxide and methane) and an increased bacterial mass. The principal SCFAs are the same in humans as in ruminants, and the concentrations are similar too, particularly for omnivorous animals with a similar digestive physiology (for example, the pig). The increased bacterial cell mass also has a<br />positive effect on laxation. Faeces are approximately 25% water and 75% dry matter. The major components are undigested residuals plus bacteria and bacterial cell wall debris. These form a sponge-like, water-holding matrix which conditions faecal bulk and cell debris. The ability of different fibres to increase faecal bulk depends on a complex relationship between chemical and physical properties of the fibre and the bacterial population of the colon.</span><br /><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />The production of SCFAs and their beneficial effects in humans and ruminant species has been well established for a considerable time, but the effect was not thought to be relevant to the carnivorous dog and cat. Now this too has been demonstrated.</span></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"></div><h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Health benefits</span></h4><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Whether by physical bulking action or through the production of SCFAs, several health advantages are now established. Increasing fibre (20–30 grams per day in humans) can eliminate constipation through increased faecal bulking and waterholding. The fermentation to produce SCFAs can also assist, since propionate stimulates colonic muscular activity and encourages stool expulsion.<br />It was at one time thought that fibre lodged in the colon could lead to inflammation and herniation. This has now been disproved, and fibre can now relieve diverticular disease conditions, probably in the same way as it relieves constipation. Applying a solution of SCFA into the colon of ulcerative colitis patients or into the defunctioned portion of surgical patients has given rise to substantial remission in colitis. It could be that the condition arises due to a defect in the fermentation process in these patients or in the products.</span><br /><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />SCFAs stimulate water and electrolyte absorption by the mucosa and enhance their transport through improving colonic blood flow. Fibre fermentation also reduces the population of pathogenic bacteria such as Clostridia and can prevent diarrhoea due to bacterial toxins. Epidemiological studies have shown repeatedly that populations with high levels of fibre in their diet have reduced risk of colon cancer. Protection may be through the SCFA butyrate, which inhibits the growth of tumour cells in vitro. When applied to the companion animal, the increased production of SCFAs increases gut acidity marginally, which reduces the activity of putrefaction and pathogenic bacteria and so lowers toxin and thus reduces bad odours and bad smelling faeces.&nbsp;</span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The low level of toxin production reduces the load on the liver and results in better coat and skin quality. Therefore, the ageing animal can look better and produce less offensive faeces.<br />The behaviour of SCFAs in the intestine can influence the immune system. Thus protection is possible against colonisation by opportunistic bacteria, and the improved colonisation of beneficial indigenous bacteria in the gut gives greater resistance to infectious bacteria.&nbsp;</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The health effects of food hydrocolloids are dependent on how they are incorporated into foods and in the diet. There are many hydrocolloid carbohydrates naturally present in plant foods as part of the cell wall, such as hemicelluloses and pectin, or with other more specific roles within the plant such as storage polysaccharides like guar gum, exudates like gum acacia, and husk polysaccharides such as ispaghula. There are also alginates and bacterially produced hydrocolloids such as gellan and xanthan. However, the contribution of each individual hydrocolloid in the diet is small and epidemiological studies cannot identify and separate the health benefits of these compounds from those of other non-digestible carbohydrates such as insoluble non-starch polysaccharides,<br />resistant starch and oligosaccharides.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />Hydrocolloids can also be incorporated in small amounts into food products&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">as stabilisers, emulsifiers and fat substitutes. Guar gum levels of&nbsp;<1 are="" nbsp="" span=""><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">typically added to food products; however, health beneficial effects of guar gum&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">are achieved with higher levels (3–5%). Increasing the amount of dietary fibre&nbsp;</span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">within food formulation may result in compromising the product’s organoleptic</span></1></span></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">properties. However, hydrocolloids such as partially hydrolysed guar gum have a higher potential to be successfully incorporated into different foods due to their lower viscosity.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />Large doses of hydrocolloids can be prepared as potential therapeutic agents against constipation as with ispaghula or psyllium in medications or for other health benefits.&nbsp;</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">However, many of the feeding studies in animals and humans have used high doses of the<br />hydrocolloids which may not reflect the actions of these polysaccharides in a normal diet or even the effects of palatable supplements. It would be impossible to cover the health aspects of all of the different dietary hydrocolloids and supplements, so in this chapter the role of hydrocolloids will be discussed as part of the dietary fibre story and then more specific health effects of pure hydrocolloids ingested in significant amounts will be reviewed.</span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />Much of our understanding of the impact of food hydrocolloids on gastric emptying, small intestinal digestion and absorption, postprandial glucose and insulin and stool output is now well established with most of the research being carried at the end of the last century (Schweizer and Edwards 1992). However, more recent work has explored new sources of non-digestible polysaccharides and oligosaccharides including those of algal origin , new fruits (e.g., Chinese Jujuba; Huang et al. 2008),<br />seeds (e.g., fenugreek; Hannan et al. 2007), and nuts (e.g., almonds; Mandalari et al. 2008). The mechanisms of action of hydrocolloids related to their fermentation in the large intestine to short chain fatty acids and their impact on the intestinal microbiota have also been of more recent interest along with the potential actions of the products of their fermentation on plasma lipids and<br />satiety. This is of increasing importance given the current global epidemic in obesity and increase in associated chronic diseases such as cardiovascular disease (CVD). The randomised control trials of soluble fibre and their effects on weight management, appetite and plasma lipids will be reviewed in this chapter.</span></span></div><div class="MsoNormal"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"></div><h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Future trends</span></h2><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The introduction of totally new hydrocolloids for food use is restricted by the large financial investment required to obtain the necessary legislative approval.<br />Probably the last hydrocolloid to go through this process was gellan gum. There are certain hydrocolloids, however, that have a long history of use in food in other parts of the world that have potential for use as food additives in the USA and Europe. A typical example is konjac mannan which has been used for hundreds of years in Japan to produce noodles and is eaten as a food in own<br />right. This material has only recently gained approval for use as an additive in the West. When dissolved in water konjac mannan has similar properties to locust bean gum but produces higher viscosity solutions and also has a stronger synergistic interaction with kappa carrageenan and xanthan gum.&nbsp;</span><br /><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">The search for new synergistic combinations continues and this is becoming more fruitful as<br />our understanding of the interactions and phase behaviour of hydrocolloid mixtures increases at the molecular level. New processing procedures are also being introduced and an area of particular interest at present is the formation of sheared gels to give novel rheological characteristics. This involves applying shear as the hydrocolloid is undergoing gelation and usually results in the<br />formation of micron-size hydrocolloid gel particles.&nbsp;</span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">At a sufficiently high concentration, the systems formed can have a very high low-shear viscosity and display strong shear thinning characteristics. As discussed above, although hydrocolloids have historically been used in foods to control the rheological properties and texture, consumers are being<br />made increasing aware of their nutritional benefits. Many hydrocolloids (e.g., locust bean gum, guar gum, konjac mannan, gum arabic, xanthan gum and pectin) for instance, have been shown to reduce blood cholesterol levels. Others (e.g., inulin and gum arabic) have been shown to have prebiotic effects.&nbsp;</span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">They are resistant to our digestive enzymes and pass through the stomach and small intestine without being metabolised. They are fermented in the large intestine to yield short chain fatty acids and stimulate the specific growth of beneficial intestinal bacteria, notably, bifidobacteria, and reduce the growth of harmful micro-organisms such as clostridia.</span></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br />All in all the hydrocolloid market is currently very buoyant and the prospects for future growth are excellent.&nbsp;</span></span></div></div></div><div class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span><br /><div class="MsoNormal" style="color: black; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><div style="margin: 0px;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/4703469249863686323'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/4703469249863686323'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/the-importance-of-gellan-gum-and-other.html' title='The importance of Gellan Gum and other hydrocolloids in food industry'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-4338023911255997597</id><published>2018-03-20T20:37:00.000-07:00</published><updated>2018-10-30T19:32:26.837-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>High Acyl Gellan Gum VS Low Acyl Gellan Gum</title><content type='html'><div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12pt;">&nbsp;</span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12pt;">Gellan Gum</span></b></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">Presence of sodium and&nbsp;in particular calcium&nbsp;inhibits proper hydration.</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">Addition of a sequestrant&nbsp;such as sodium citrate&nbsp;binds calcium and helps&nbsp;hydration.&nbsp;</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Name </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">gellan gum (E418)</span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;"><br /></span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">low acyl (LA)</span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">gellan gum(E418)</span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;"><br /></span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">high acyl (HA)</span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Origin </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">polysaccharide obtained by</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">fermentation ofSphingomonas elodea</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">polysaccharide obtained by</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">fermentation of Sphingomonas</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">elodea</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Properties,</span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;"><br /></span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">texture</span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">thermoirreversible, hard,</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">brittle gel; sodium/potassium</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">ions give thermoreversible</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">gels</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">thermoreversible, soft, elastic gel;</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">thickener if not heated</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Clarity </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">transparent </span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">opaque</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Dispersion </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">cold water; d. is improved</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">(allowing add. to hot</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">solutions) by mixing with</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">sugar (3-5x), glycerol, alcohol</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">or oils (3-5x); hard water</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">promotes d.</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">cold water; d. is improved (allowing</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">add. to hot solutions) by mixing with</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">sugar (3-5x), glycerol, alcohol or oils</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">(3-5x); hard water promotes d.</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Hydration</span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;"><br /></span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">(dissolution)</span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">90-95 °C; keep pH &gt; 3.9; add</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">sugar after hydration;</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">inhibited in presence of</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">sodium and calcium, but 0.1-</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">0.3% sodium citrate helps</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">85-95 °C; can be hydrated at pH &lt;</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">4; less sensitive to ions; add sugar</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">after hydration</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">pH </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">4-10 </span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">3-10</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Setting </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">10-60 °C, rapid (minutes) </span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">70-80 °C</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Melting </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">does not melt </span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">70-80 °C</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Promoter </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">gelling promoted by calcium,</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">magnesium, sodium,</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">potassium and acids</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">gelling is not sensitive to ions</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Inhibitor </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">will not hydrate at pH &lt; 3.9 or</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">with sodium/calcium salts</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">present</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Tolerates </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">salts, acidic foods</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Viscosity of</span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;"><br /></span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">solution</span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">low </span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">high</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Typical</span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;"><br /></span></b><b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">conc.</span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">0.4-0.7% for gels (self</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">supporting from 0.05%);</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">[0.03-2.6%]*</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">0.4-0.7% for gels (self supporting</span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">from 0.2%); [0.03-2.6%]*</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<br /></div>
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<b><span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt; font-weight: bold;">Syneresis </span></b><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">no (if left untouched) </span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;">no</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="font-family: &quot;georgia&quot;; font-size: 12.0000pt;"><br /></span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="background: rgb(255 , 255 , 255); font-family: &quot;georgia&quot;; font-size: 12.0000pt;">Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span></div>
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<span style="background: rgb(255 , 255 , 255); font-family: &quot;georgia&quot;; font-size: 12.0000pt;">Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: </span><a href="http://www.cinogel.com/" target="_blank"><span class="15" style="background: rgb(255 , 255 , 255); color: #7e7e7e; font-family: &quot;georgia&quot;; font-size: 12.0000pt;">www.cinogel.com</span></a><span style="background: rgb(255 , 255 , 255); font-family: &quot;georgia&quot;; font-size: 12.0000pt;">&nbsp;</span><span style="font-family: &quot;calibri&quot;; font-size: 12.0000pt;"></span><br />
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</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/4338023911255997597'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/4338023911255997597'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/high-acyl-gellan-gum-vs-low-acyl-gellan.html' title='High Acyl Gellan Gum VS Low Acyl Gellan Gum'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUk-aVTtyzHwbQympXIaIohacxoJRd5LEt8zYmNCRx3-ZIddncmrlvb2U4hw9Wruy3wlIntzuiVpPJfc1E5TjO8nB7e9f2cwcjYfoNeLP1vQKpViaRcPIZIOsLhYqsfJsS78sEkL_F52g/s72-c/logo.jpg" height="72" width="72"/></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-8594028356433830462</id><published>2018-03-17T18:03:00.002-07:00</published><updated>2018-11-02T19:27:35.549-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><category scheme="http://www.blogger.com/atom/ns#" term="High Acyl Gellan Gum"/><title type='text'>High Acyl Gellan Gum</title><content type='html'><div dir="ltr" style="text-align: left;" trbidi="on">
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<h2>
<strong style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">High Acyl Gellan Gum(E418)</span></strong></h2>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">CAS</strong>:71010-52-1</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Group</strong>:&nbsp;Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener</span></div>
<div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Application</strong>:&nbsp;Confectionery, Dairy, Flavor + Fragrance, Food, Fruit Preparation, Technical</span></div>
<div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Origin</strong>:&nbsp;Water-soluble Polysaccharide which is produced by the aerobic fermentation of the microorganism Sphingomonas elodea.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Function</strong>:&nbsp;Gelling agent and heat stabilizer in fruit preparations, stabilizer in soy drinks and many more.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Qualities</strong>:</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><a href="https://www.cinogel.com/" target="_blank">High Acyl Gellan Gum</a></span></div>
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<strong style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Packaging and storage:</span></strong></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Normally 25 kg net drums</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Store in cool,dry conditions; shelf life of 24months</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Item<span style="line-height: 1.5;"><span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Specification<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">High Acyl Gellan Gum</span></span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Yellowish&nbsp;powder &nbsp;<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Particle&nbsp;Size(%)<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">80mesh≥98<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Loss&nbsp;on&nbsp;Drying&nbsp;/(%)</span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">≤</span>14<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">pH(0.5%Solution)<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">4.0-7.0<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Ash(%)</span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">≤</span>10<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Lead(Pb)/(mg/kg)</span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">≤</span>2.0<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Isopropyl&nbsp;Alcohol/(mg/kg)</span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">≤</span>750<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Suspension&nbsp;Test<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Pass<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Aerobic Bacterial&nbsp;Count(CFU/g)</span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">≤</span>10000<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Coliforms&nbsp;(MPN/100g)</span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">≤</span>30<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Yeast&nbsp;and&nbsp;Mold&nbsp;(CFU/g)</span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">≤</span>400<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
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<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Salmonella<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"></span></span></div>
</td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><div class="MsoNormal" style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Not&nbsp;Detected</span></div>
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</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/8594028356433830462'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/8594028356433830462'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/high-acyl-gellan-gum.html' title='High Acyl Gellan Gum'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOqx2xMYTRneCtEPHmZbHImUAEPatFotPWCl19RdxAWDypyBlhfh9p_4HG0LMfA0yoXhSIqhOrLvCxGpmUa7pf2rdk-KjZpGynz9esYGKGnyY1X-xVC1LY6GgBQQBQmqPXQ9KWEBvc74/s72-c/HA.png" height="72" width="72"/></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-2007921918505081814</id><published>2018-03-17T18:03:00.001-07:00</published><updated>2018-10-21T18:22:56.536-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><category scheme="http://www.blogger.com/atom/ns#" term="Low Acyl Gellan Gum"/><title type='text'>Low Acyl Gellan Gum</title><content type='html'><div dir="ltr" style="text-align: left;" trbidi="on">
<div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<h2>
<strong style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Low Acyl Gellan Gum(E418)</span></strong></h2>
</div>
<div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;">
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">CAS</strong>:71010-52-1</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Group</strong>:&nbsp;Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Application</strong>:&nbsp;Confectionery, Dairy, Flavor + Fragrance, Food, Fruit Preparation, Technical</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Origin</strong>:&nbsp;Water-soluble Polysaccharide which is produced by the aerobic fermentation of the microorganism Sphingomonas elodea.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Function</strong>:&nbsp;Gelling agent and heat stabilizer in fruit preparations, stabilizer in soy drinks and many more.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><strong style="margin: 0px auto; padding: 0px; word-break: break-all;">Qualities</strong>:</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Low Acyl Gellan Gum</span></div>
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<strong style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Packaging and storage:</span></strong></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Normally 25 kg net drums</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Store in cool,dry conditions; shelf life of 24months</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br /></span></div>
<table align="left" border="1" bordercolor="#000000" cellpadding="0" cellspacing="0" style="background-color: white; color: #333333; font-family: Arial; font-size: 14px; line-height: 25.2px; margin: 0px auto; padding: 0px; width: 490px; word-break: break-all;"><tbody style="margin: 0px auto; padding: 0px; word-break: break-all;">
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">tems</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Index</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Low Acyl Gellan Gum</span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">White&nbsp;powder</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Gellan&nbsp;Gum&nbsp;content(%)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">85.0—108.0</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Loss&nbsp;on&nbsp;drying(%)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">≤15.0</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Lead(mg/kg)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">≤2.0</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Particle&nbsp;size(%)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">60&nbsp;Mesh&nbsp;≥95</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Transparency(%)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">≥85</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Gel&nbsp;strength(g/c㎡)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">≥1000</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Ash(%)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">≤15</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">PH(1%&nbsp;Solution)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">4.5—7.0</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Bacterium&nbsp;account(CFU/g)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">≤10000</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Coliforms(MPN/100g)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">≤30</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Yeast&nbsp;and&nbsp;mould(CFU/g)</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">≤400</span></span></td></tr>
<tr style="margin: 0px auto; padding: 0px; word-break: break-all;"><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: xx-small;"><span style="font-size: small; line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;">Salmonella</span></span></td><td style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="line-height: 22px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; font-size: small;">Not&nbsp;Detected</span></span></td></tr>
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</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/2007921918505081814'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/2007921918505081814'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/low-acyl-gellan-gum.html' title='Low Acyl Gellan Gum'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivU-0g2EyiNlAupr6MaHyn20vcs7sOmcYh4hpLgUbWv34GDRbJFlnBar2xZI_6N7_lWnhiDdSEs2tIyleVbB1bWp1-8qjL0PKDgO-Gdtbid2-bPtFJtBe_Z1hQNhyphenhyphenOfmtrZEW3UcxynIY/s72-c/LA.png" height="72" width="72"/></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-3416234758326224632</id><published>2018-03-17T18:03:00.000-07:00</published><updated>2018-10-21T18:25:35.380-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><category scheme="http://www.blogger.com/atom/ns#" term="What is Gellan Gum"/><title type='text'>What is Gellan Gum?</title><content type='html'><div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="line-height: 25.2px;">Gellan gum is a viscous soluble fiber, artificially produced by non-pathogenic bacteria Sphingomonas elodea from lactose (cheese whey) or glucose (corn starch) . It is an indigestible&nbsp;</span></span><span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; line-height: 25.2px;">carbohydrate, a mixture of polysaccharides composed of glucose, rhamnose and glucuronic&nbsp;</span><span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; line-height: 25.2px;">acid.</span></div>
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<span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="line-height: 25.2px;"><br /></span></span></div>
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<span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="line-height: 25.2px;">Gellan gum is used in the food industry as an anti-settling agent, gelling agent, &nbsp;thickener &nbsp;or&nbsp;</span></span><span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; line-height: 25.2px;">stabilizer. &nbsp;&nbsp;</span></div>
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<span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="line-height: 25.2px;">It&nbsp;</span></span><span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="line-height: 25.2px;">&nbsp;requires low use levels and acts as an &nbsp;anti-settling agent in &nbsp;liquids. &nbsp;For example, &nbsp; it keeps &nbsp;</span></span><span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="line-height: 25.2px;">the cocoa in our chocolate milks from settling out of the milk. It does not alter the taste or&nbsp;</span></span><span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; line-height: 25.2px;">color of foods to which it is added. &nbsp;</span></div>
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<span style="color: #333333; font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif; line-height: 25.2px;">The Gellan is produced by the microbial fermentation of sugar, a natural process, and is vegetarian, Kosher and Halal approved.&nbsp;</span><br />
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><br /></span></span></span><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">As mentioned before,&nbsp;</span><a href="http://www.cinogel.com/" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan gum</span></a><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;has a&nbsp;number of functional properties that can be&nbsp;readily modif</span></span><span class="fontstyle0" style="background-color: white; color: #2e2e2e; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;">ied.&nbsp;</span><span class="fontstyle0" style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;">These include:</span></span><br />
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><a href="http://www.cinogel.com/Home/QuestionDetail/89" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">Versatile texture</a></span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which is one of its most&nbsp;important features. This is usually defined in&nbsp;terms of&nbsp;</span><span class="fontstyle3" style="margin: 0px auto; padding: 0px; word-break: break-all;">hardness&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(measure of rupture&nbsp;strength),&nbsp;</span><span class="fontstyle3" style="margin: 0px auto; padding: 0px; word-break: break-all;">modulus&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(measure of gel firmness)&nbsp;</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle3" style="margin: 0px auto; padding: 0px; word-break: break-all;">brittleness&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(strain required to break the gel),&nbsp;and&nbsp;</span><span class="fontstyle3" style="margin: 0px auto; padding: 0px; word-break: break-all;">elasticity&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(measure of rubberiness).</span></span></span></div>
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Stability</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">of the gum after heating or to pH&nbsp;variations.</span></span></span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Setting temperature and melting point&nbsp;flexibility.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan gels can be formulated to</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">set with or without heating. The melting point&nbsp;</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">can be either below or above 100°C, allowing the design and production of both heat&nbsp;</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">resistant gels and gels that should liquify&nbsp;</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">during processing.</span></span></div>
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div>
<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">High clarity</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">.&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">At a 15% sugar content gellan&nbsp;gum gels are crystal clear.</span></span><span style="background-color: white; color: #333333; line-height: 25.2px;"></span></span><br />
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Dispersibility.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan is easily and fully&nbsp;dissolved in water without any preparatory&nbsp;steps.</span></span></span></div>
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Compatibility.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan can be easily combined with other gums/polymers, offering an&nbsp;even broader "repertoire" of functional properties and applications. For example, gelatine&nbsp;gels, which have pleasant organoleptic qualities but low melting point, can be stabilized&nbsp;satisfactorily when gellan is added to the&nbsp;mixture. An increase of the melting point&nbsp;occurs, while the desirable properties of gelatine are retained</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">.&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Also, a combination of&nbsp;gellan, xanthan and locust bean gum can&nbsp;result in versatile textures, while the addition of gellan to starch enhances overall starch&nbsp;performance in foods by improving gas and&nbsp;moisture retention</span><span class="fontstyle0" style="color: #4c4c4c; margin: 0px auto; padding: 0px; word-break: break-all;">.</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Therefore,&nbsp;the levels of starch (in backing) can be reduced</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">while flavor release can be improved&nbsp;when gellan is added to starch. Compatibility with other gums has&nbsp;also been one of the most attractive features&nbsp;of the market leader, xanthan gum. The latter interacts well with guar gum, locust bean&nbsp;gum, gelatine, carageenans</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">and alginates&nbsp;(i</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">.e.,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">it can be cross-linked with regions of&nbsp;these gums and produce thickeners and stabilizers with modified properties)</span></span></span></div>
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Low concentration requirements.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Usually</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan gels are prepared with only 0</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">.04&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">to&nbsp;0</span><span class="fontstyle0" style="color: #4c4c4c; margin: 0px auto; padding: 0px; word-break: break-all;">.05%&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(w/v) gellan gum. When divalent cations are added, this amount can be reduced&nbsp;further. By comparison, rheological studies</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">on xanthan</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">a weaker gelling agent than&nbsp;gellan</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">showed that addition of only 1% of&nbsp;the polysaccharide into water increases viscosity by a factor of 100</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,000&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">at low shear&nbsp;rates (although a small 10% increase is observed at high shear due to the highly&nbsp;pseudoplastic character of xanthan, which&nbsp;produces gels of decreasing viscosity at increasing shear rates).</span></span></span></div>
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Flavor release.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">This is made possible due&nbsp;the water binding properties of gellan molecules. For example, when used in fruit fillings gellan permits a quick release of flavor&nbsp;and, similarly, when added&nbsp;to cheese it contributes to desirable flavor&nbsp;(in contrast to other hydrocolloid additives</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">like carrageenan)&nbsp;. Xanthan has also been&nbsp;reported to enhance flavor release in reduced&nbsp;fat sausages and&nbsp;other food products</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">, possibly&nbsp;because xanthan forms weak gels rather than&nbsp;true solutions, so the flavor release characteristics are not impaired.</span><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /><span style="margin: 0px auto; padding: 0px; word-break: break-all;">The rapid flavor release of microbial polysaccharides such as gellan and xanthan, especially when compared with foods formulated with starch or modified starch, has been a key factor in their adoption by the food industry.</span></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Apart from native gellan, which has properties similar to xanthan-locust gum mixtures&nbsp;and, thus</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">rather limited uses, there are three&nbsp;types of (modified) gellan gum</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">:&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(Sanderson&nbsp;and Clark)</span></span></span></div>
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">High acetyl&nbsp;</span></b></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">(</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">partially deacetylated</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">),&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which provides a thermoreversible gel, fairly&nbsp;soft</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">elastic, and nonbrittle</span></span></span></div>
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"></span><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Low acetyl&nbsp;</span></b></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">(</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">highly deacetylated)</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which is preferred for most food applications</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">as it forms firm and brittle gels</span></span></span></div>
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<span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">High clarity&nbsp;</span></b></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;(highly deacetylated and&nbsp;clarified),</span></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which is suitable for some confectionary&nbsp;products where clarity is a crucial quality&nbsp;issue. In addition, it can be used as a gell</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">ing&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">agent for microbial growth media.</span></span></span></div>
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</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/3416234758326224632'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/3416234758326224632'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/what-is-gellan-gum.html' title='What is Gellan Gum?'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GC6VeMwRbXbsLsmcSP-GTidI1jynmvbWlAyWeSai2w4A64Mq6kjdhhSgNABx3mbMedubJW_GP1TlYDCxOtJgDcgK4uMxarFwiM8R8yPFG8x7ajpkQjqYv7wxPW3aCVsQfuBkIEUeh5I/s72-c/ggggggggggg.png" height="72" width="72"/></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-2327712264305086225</id><published>2018-03-17T17:58:00.000-07:00</published><updated>2018-10-21T18:21:08.584-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Functional Properties of Gellan Gum</title><content type='html'><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;">&nbsp;G<a href="http://www.cinogel.com/" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">ellan gum</a></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;&nbsp;has a&nbsp;number of &nbsp;functional &nbsp;properties that can be&nbsp;readily modif</span></span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">ied.&nbsp;&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">These include:</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><a href="http://www.cinogel.com/Home/QuestionDetail/89" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">Versatile texture</a></span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which is one of its most&nbsp;important features. This is usually defined in&nbsp;terms of&nbsp;</span><span class="fontstyle3" style="margin: 0px auto; padding: 0px; word-break: break-all;">hardness&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(measure of rupture&nbsp;strength),&nbsp;</span><span class="fontstyle3" style="margin: 0px auto; padding: 0px; word-break: break-all;">modulus&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(measure of gel firmness)&nbsp;</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle3" style="margin: 0px auto; padding: 0px; word-break: break-all;">brittleness&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(strain required to break the gel),&nbsp;and&nbsp;</span><span class="fontstyle3" style="margin: 0px auto; padding: 0px; word-break: break-all;">elasticity&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(measure of rubberiness).</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Stability</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">of the gum after heating or to pH&nbsp;variations.</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Setting temperature and melting point&nbsp;flexibility.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan gels can be formulated to</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">set with or without heating. The melting point&nbsp;</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">can be either below or above 100°C, allowing the design and production of both heat&nbsp;</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">resistant gels and gels that should liquify&nbsp;</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">during processing.</span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">High clarity</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">.&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">At a 15% sugar content gellan&nbsp;gum gels are crystal clear.</span></span><span style="background-color: white; color: #333333; line-height: 25.2px;"></span></span><br /><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Dispersibility.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan is easily and fully&nbsp;dissolved in water without any preparatory&nbsp;steps.</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Compatibility.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan can be easily combined with other gums/polymers, offering an&nbsp;even broader "repertoire" of functional properties and applications. For example, gelatine&nbsp;gels, which have pleasant organoleptic qualities but low melting point, can be stabilized&nbsp;satisfactorily when gellan is added to the&nbsp;mixture. An increase of the melting point&nbsp;occurs, while the desirable properties of gelatine are retained</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">.&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Also, a combination of&nbsp;gellan, xanthan and locust bean gum can&nbsp;result in versatile textures, while the addition of gellan to starch enhances overall starch&nbsp;performance in foods by improving gas and&nbsp;moisture retention</span><span class="fontstyle0" style="color: #4c4c4c; margin: 0px auto; padding: 0px; word-break: break-all;">.</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Therefore,&nbsp;the levels of starch (in backing) can be reduced</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">while flavor release can be improved&nbsp;when gellan is added to starch. Compatibility with other gums has&nbsp;also been one of the most attractive features&nbsp;of the market leader, xanthan gum. The latter interacts well with guar gum, locust bean&nbsp;gum, gelatine, carageenans</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">and alginates&nbsp;(i</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">.e.,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">it can be cross-linked with regions of&nbsp;these gums and produce thickeners and stabilizers with modified properties)</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Low concentration requirements.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Usually</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan gels are prepared with only 0</span><span class="fontstyle0" style="color: #2e2e2e; margin: 0px auto; padding: 0px; word-break: break-all;">.04&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">to&nbsp;0</span><span class="fontstyle0" style="color: #4c4c4c; margin: 0px auto; padding: 0px; word-break: break-all;">.05%&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(w/v) gellan gum. When divalent cations are added, this amount can be reduced&nbsp;further. By comparison, rheological studies</span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">on xanthan</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">a weaker gelling agent than&nbsp;gellan</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">showed that addition of only 1% of&nbsp;the polysaccharide into water increases viscosity by a factor of 100</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,000&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">at low shear&nbsp;rates (although a small 10% increase is observed at high shear due to the highly&nbsp;pseudoplastic character of xanthan, which&nbsp;produces gels of decreasing viscosity at increasing shear rates).</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Flavor release.</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">This is made possible due&nbsp;the water binding properties of gellan molecules. For example, when used in fruit fillings gellan permits a quick release of flavor&nbsp;and, similarly, when added&nbsp;to cheese it contributes to desirable flavor&nbsp;(in contrast to other hydrocolloid additives</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">like carrageenan)&nbsp;. Xanthan has also been&nbsp;reported to enhance flavor release in reduced&nbsp;fat sausages and&nbsp;other food products</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">, possibly&nbsp;because xanthan forms weak gels rather than&nbsp;true solutions, so the flavor release characteristics are not impaired.</span><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /><span style="margin: 0px auto; padding: 0px; word-break: break-all;">The rapid flavor release of microbial polysaccharides such as gellan and xanthan, especially when compared with foods formulated with starch or modified starch, has been a key factor in their adoption by the food industry.</span></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Apart from native gellan, which has properties similar to xanthan-locust gum mixtures&nbsp;and, thus</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">rather limited uses, there are three&nbsp;types of (modified) gellan gum</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">:&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(Sanderson&nbsp;and Clark, 1983)</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">High acetyl&nbsp;</span></b></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">(</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">partially deacetylated</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">),&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which provides a thermoreversible gel, fairly&nbsp;soft</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">elastic, and nonbrittle</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"></span><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">Low acetyl&nbsp;</span></b></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span></span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">(</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">highly deacetylated)</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which is preferred for most food applications</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">as it forms firm and brittle gels</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">•&nbsp;</span><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">High clarity&nbsp;</span></b></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><b style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan</span></b><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;(highly deacetylated and&nbsp;clarified),</span></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which is suitable for some confectionary&nbsp;products where clarity is a crucial quality&nbsp;issue. In addition, it can be used as a gell</span><span class="fontstyle0" style="color: #232323; margin: 0px auto; padding: 0px; word-break: break-all;">ing&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">agent for microbial growth media.</span></span></span><br /><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br /></span></span></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">references:<a href="http://www.cinogel.com/Home/QuestionDetail/93" target="_blank">http://www.cinogel.com/Home/QuestionDetail/93</a></span></span></span></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/2327712264305086225'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/2327712264305086225'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/functional-properties-of-gellan-gum.html' title='Functional Properties of Gellan Gum'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-9148472163121960315</id><published>2018-03-17T17:55:00.000-07:00</published><updated>2018-10-21T18:21:08.888-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Gellan Gum Usages</title><content type='html'><h2 style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Applications in foods</span></span></h2><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Table below illustrates the potential application of gellan&nbsp;gum in various food products. Gellan gum is not only&nbsp;applicable in foods, which require a highly gelled structure, but may also be suitable for uses in systems to provide body and mouth-feel rather than gelatin. In some&nbsp;products, it may be desirable to use gellan gum in combination with other hydrocolloids like locust been gum,&nbsp;xanthan gum, guar gum and modified starches to obtain&nbsp;optimal product texture and stability.</span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><div class="separator" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: center; word-break: break-all;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fpcQeo43pEE-1rqCp6gf9KWOIVrA_3IgHIhRSzQYfFpqXODCYX57oB_np7UMcMmhHDhlESgmPb9eQwpBJib_DKQG1XVqCT8jwYAMq3lNL9GWjAbTTnPqYyiQOp2f90iazruXmsjuThtI/s1600/55555.jpg" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><img align="" alt="gellan gum applications" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fpcQeo43pEE-1rqCp6gf9KWOIVrA_3IgHIhRSzQYfFpqXODCYX57oB_np7UMcMmhHDhlESgmPb9eQwpBJib_DKQG1XVqCT8jwYAMq3lNL9GWjAbTTnPqYyiQOp2f90iazruXmsjuThtI/s1600/55555.jpg" style="border: 0px; margin: 0px auto; padding: 0px; word-break: break-all;" title="gellan gum applications" width="663" /></span></a></div><h4 style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Confectionery</span></span></h4><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan gum can be utilized in confectionery and&nbsp;<a href="http://www.cinogel.com/Home/Application?Id=6" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">bakery products</a></span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">. The major function of gellan gum&nbsp;in confectionery products is to provide structure and&nbsp;texture to reduce the set time of starch jellies. Starch jellies normally take 24 to 48 h to set, while the introduction of gellan reduces setting time to 10–12h. In addition, gellan can prevent moisture fluctuations in sugay&nbsp;foods, icings and toppings, and the required gellan gum&nbsp;concentration in these products is only one fifth of the&nbsp;commonly used agar&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Water based gels</span></span></h4><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan gum provides&nbsp;<a href="http://www.cinogel.com/Home/Application?Id=18" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">dessert gels</a>&nbsp;with mouth-feel&nbsp;characteristics similar to those of gelatin. The use of&nbsp;high clarity gellan gum is preferred in this application&nbsp;and results in a gel with clarity of water. This is highly&nbsp;desirable in meat and vegetable aspic. Moreover, the increase of melting temperature due to addition of gellan&nbsp;gum helps such gels to remain soft and juicy without&nbsp;melting and loosing their visual appearance. For these&nbsp;types of applications, a level of around 0.3 % gellan&nbsp;gum was found to be ideal</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><a href="http://www.cinogel.com/Home/Application?Id=13" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank"><span style="font-family: Georgia, Times New Roman, serif;">Jams and jellies</span></a></span></span></h4><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan can successfully replace pectin in jams and is&nbsp;effective at lower concentrations (about 0.4 % of gellan&nbsp;as compared to about 0.6 % of high methoxypectins and&nbsp;0.8 % of low methoxypectins). In these products, syneresis is minimized, while jams have good organoleptic&nbsp;characteristics and good spreadability</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">. Low solid and&nbsp;reduced calorie jams with excellent sheen can be prepared with only 0.15 % of clarified gellan</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span></span></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Pie fillings and puddings</span></span></h4><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" />Gellan gum can be used as a structuring agent to&nbsp;partly replace starches in pie fillings and puddings. Alternatively, gellan in mixture with modified starches can&nbsp;be used as a stabilizer and water-binding agent&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">, preventing the 'blunting effect' starches can have on food&nbsp;flavour.</span></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Fabricated foods</span></span></h4></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Fabricated fruit pieces or meat chunks, including&nbsp;<a href="http://www.cinogel.com/Home/Application?Id=16" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">pet food</a>, fall into this category. Many gums have been&nbsp;used to provide a structured form after heating and&nbsp;cooling&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">. Since the gellan gum provides matrix which&nbsp;does not melt during pasteurization, the pieces retain&nbsp;their characteristic shape under the processing conditions. For this, a level of 0.7 % gellan is required in contrast to 1 % needed with carrageenan/locust been gum</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><a href="http://www.cinogel.com/Home/Application?Id=9" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank"><span style="font-family: Georgia, Times New Roman, serif;">Dairy products</span></a></span></span></h4><div style="margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Negatively charged hydrocolloids like gellan or carageenan interact with the positively charged milk proteins, leading them to precipitate. The effect is undesirable when homogenous solutions/gels of milk proteins&nbsp;and gellan are required, and can be averted if hydrocolloids are pretreated to neutralize their negative charge</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">. However, in other dairy products like cheese, the&nbsp;interactions of gellan with milk proteins, especially casein and whey lactoglobulins, increase the total yield of&nbsp;cheese and reduce the loss of solids (mainly proteins) in&nbsp;whey. Also, water retention during cheese making was&nbsp;enhanced after the addition of gellan to milk. The used&nbsp;levels of gellan gum are again very low (250–750 ppm).Ice cream is another dairy product that can be improved&nbsp;by the addition of gellan, where it acts as an effective&nbsp;bulking agent</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Pet foods</span></span></h4></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" />A wide variety of pet foods are commercially available in dry, semisolid or canned form. Gelling polysaccharides are generally used for solidification of certain&nbsp;canned products. The purpose of gelling polysaccharides in these cases is to provide continuous matrix, which&nbsp;retains the shape during processing. Gellan gum’s gel&nbsp;forming properties and efficacy at low concentration levels make it an ideal material for this application.</span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><h4 style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Reduction of oil uptake during frying</span></span></h4></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" />The potential use of gellan gum for reducing oil uptake has been reported</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">. Oil uptake during frying is&nbsp;surface phenomenon. An increased hydrophobic character of the surface would result in increased oil uptake&nbsp;during frying. The ability of gellan gum to reduce oil&nbsp;uptake can be attributed to its hydrophilic character.&nbsp;Bajaj and Singhal&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">studied the use of gellan gum for&nbsp;reducing oil uptake in a traditional Indian deep-fat fried&nbsp;product called sev</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">,&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">which is based on chickpea flour.&nbsp;Addition of 0.25 % (by mass) gellan gum to chickpea&nbsp;flour decreased oil content of the sev by 24.6 %. Effect of&nbsp;the addition of gellan gum on texture of dough and sev&nbsp;was also studied. Addition of gellan gum significantly .altered the texture of dough, but not the texture of sev.</span></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Applications in&nbsp;<a href="http://www.cinogel.com/Home/Application?Id=17" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">pharmaceutical industry</a></span></span></span></h4></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">The potential role of gellan in controlled drug release and adsorption in stomach has also been examined.&nbsp;Wataru&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">et al</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;studied sustained delivery of paracetamol by gellan and sodium alginate formulations, and reported that the bioavailability of paracetamol from the&nbsp;gels formed&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">in situ&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">in the stomach of rabbits following&nbsp;oral administration of the liquid formulations prepared&nbsp;from gellan gum and sodium alginate was similar to&nbsp;that of a commercially available suspension containing&nbsp;an identical dose of paracetamol.&nbsp;</span></span></span></div><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Use of gellan gum for&nbsp;controlled bioavailability of ophthalmic formulations has&nbsp;also been proposed. Sanzgiri&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">et al</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">have shown that&nbsp;gellan-based ophthalmic solutions have longer residence&nbsp;time in tear fluid than saline solution. Sidda&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">et al</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">formulated&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">in situ&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan gum-based gels with ciprofloxacin hydrochloride as a drug and studied their diffusion characteristics.&nbsp;</span></span></span></div><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">The gel formulation containing both&nbsp;ciprofloxacin and gellan gum showed a prolonged drug&nbsp;release pattern. Gellan gum was evaluated as a binding&nbsp;agent in lactose-based tablets containing metronidazole&nbsp;or paracetamol. The binding properties of the gum were&nbsp;compared with acacia and gelatin. Granules were prepared by the conventional wet granulation method.&nbsp;</span></span></span></div><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">The&nbsp;results indicated that though the hardness of tablets containing gellan gum was lower than that containing gelatin or acacia, gellan gum can be employed in the formulation of normal release of metronidazole and paracetamol&nbsp;with moderate hardness, low friability and good disintegration and dissolution properties</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><h4 style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;"><a href="http://www.cinogel.com/Home/Application?Id=22" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">Solid culture media for growth of microorganisms&nbsp;and plants</a></span></span></span></h4><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">A clarified grade of gellan (Gelrite</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">TM</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">) is used as an&nbsp;agar substitute to solidify nutrient media for growth of&nbsp;microorganisms</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">. The product withstands several&nbsp;autoclave cycles and is also resistant to a variety of enzymes</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">. It has a texture that resembles that of agar.&nbsp;As against 15 g/L of agar, the required concentration of&nbsp;Gelrite</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">TM&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">is only 6 g/L of the medium</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">. There is also&nbsp;evidence that gellan gum is an ideal medium for plant&nbsp;tissue culture&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">. Gelrite</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">TM&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">media showed superior&nbsp;shoot proliferation, rooting and embryogenesis when&nbsp;compared with agar medium.</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Phytagel™ is an agar substitute, which is manufactured by Sigma, USA, by using gellan gum. It produces</span>&nbsp;<span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">a clear, colourless, high-strength gel, which aids in the&nbsp;detection of microbial contamination. It is an economical&nbsp;alternative to agar as a gelling agent. Arregui&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">et al</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;compared Phytagel™ with Difco bacto agar for&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">in vitro</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">tuberization of six potato cultivars. Chemical analyses of&nbsp;both gelling agents revealed a higher mineral content&nbsp;and organic impurities in Difco bacto agar than in Phytagel™, which is therefore recommended for microtuber&nbsp;production.</span></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Gel electrophoresis in biological research</span></span></h4></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gels of gellan can be used as a solid matrix for separating DNA fragments on the basis of size by electrophoresis</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">. Gel electrophoresis is a widely practiced&nbsp;and key procedure in molecular biology. Gellan-based&nbsp;electrophoresis gels must include a second polymer such&nbsp;as hydroxymethylcellulose or polyethylene oxide to reduce electroosmosis. In this application gellan can replace highly refined agarose, which is very costly and&nbsp;used at about 1 %. By contrast, gellan costs much less&nbsp;than agarose and is required only at 0.125 %.</span></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div><h4 style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Cell immobilization</span></span></h4><div style="margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Camelin&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">et al</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;found gellan gels to provide a&nbsp;mechanically stable matrix for the immobilization of&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">Bifidobacterium longum&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">(gels were stable for over 150 h of&nbsp;fermentation of a whey medium). In addition, biocatalyst activity (lactic acid production) was very high corresponding to the values reported by&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">Bifidobacterium longum&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">entrapped in carrageenan/locust bean gum.<br style="margin: 0px auto; padding: 0px; word-break: break-all;" />Wenrong and Griffiths&nbsp;</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">evaluated the ability of&nbsp;the gellan–xanthan beads to protect bifidobacteria under&nbsp;different conditions including peptone water, pH=4.0,&nbsp;pasteurized yogurt, and simulated gastric juice and they&nbsp;found that immobilization of bifidobacteria in beads of&nbsp;gellan–xanthan gum mixtures increased their tolerance&nbsp;of high acid environments. This approach may be useful&nbsp;for use of gellan gum in delivery of probiotic cultures to&nbsp;the gastrointestinal tract of humans.</span></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></span></div></div><h4 style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Uses of gellan gum in microencapsulation techniques</span></span></h4><div style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div></div><div style="background-color: white; margin: 0px auto; padding: 0px; word-break: break-all;"><div style="color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan gum can be used&nbsp;for the encapsulation of cultures for wastewater treatment. Moslemy&nbsp;</span><span class="fontstyle2" style="margin: 0px auto; padding: 0px; word-break: break-all;">et al</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">.</span><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;demonstrated that encapsulation of activated sludge in gellan gum microbeads enhanced the biological activity of microbial populations&nbsp;in the removal of gasoline hydrocarbons.</span></span></span></div><div style="color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;"><br /></span></span></span></div><div style="margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="fontstyle0" style="margin: 0px auto; padding: 0px; word-break: break-all;">references:</span></span></span><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.2px;"><a href="http://www.cinogel.com/Home/QuestionDetail/92" target="_blank">http://www.cinogel.com/Home/QuestionDetail/92</a></span></span></div></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/9148472163121960315'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/9148472163121960315'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/gellan-gum-usages.html' title='Gellan Gum Usages'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fpcQeo43pEE-1rqCp6gf9KWOIVrA_3IgHIhRSzQYfFpqXODCYX57oB_np7UMcMmhHDhlESgmPb9eQwpBJib_DKQG1XVqCT8jwYAMq3lNL9GWjAbTTnPqYyiQOp2f90iazruXmsjuThtI/s72-c/55555.jpg" height="72" width="72"/></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-7271578587179980433</id><published>2018-03-17T17:51:00.000-07:00</published><updated>2018-10-21T18:21:09.193-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Gellan Gum used in cooking</title><content type='html'><h1 style="background-color: white; color: #333333; line-height: 25.2px; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">What is Gellan Gum?</span></h1><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://gellangum.cinogel.com/" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">Gellan gum</a>&nbsp;is a water soluble, high molecular weight polysaccharide gum that is produced through the fermentation of carbohydrates in algae by the bacterium Pseudomonas elodea.</span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">This fermented carbohydrate is purified with isopropyl alcohol, then dried and milled producing a powder.</span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Gellan gum is used as a stabilizer, emulsifier, thickener and gelling agent in cooking. Aspics and terrines are only some dishes which use gellan. It comes in both high acyl and low acyl forms. High acyl gellan gum produces a flexible elastic gel, while low acyl gellan gum will give way to a brittle gel.</span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Like many other hydrocolloids, gellan gum is used with liquids. The powder is normally dispersed in the chosen liquid to dissolve it. Dosage for this begins at 0.1%, depending on the type of gel that needs to be produced.</span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Once dissolved the solution is then heated to facilitate liquid absorption and gelling by the hydrocolloid. A temperature between 85°C / 185°F and 95°C / 203°F will start the dissolution process. Gelling will begin upon cooling around 10°C / 50°F and 80°C / 176°F.</span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Gellan gum creates a non-thermoreversible gel and can withstand high heat without becoming reversed in form. This makes it ideal for the creation of warm gels.</span></div><div style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div style="background-color: white; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 25.2px;">references:</span><span style="background-color: transparent; line-height: 25.2px;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><a href="http://www.cinogel.com/Home/QuestionDetail/91" target="_blank">http://www.cinogel.com/Home/QuestionDetail/91</a></span></span></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/7271578587179980433'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/7271578587179980433'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/gellan-gum-used-in-cooking.html' title='Gellan Gum used in cooking'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-1022532484365805066</id><published>2018-03-17T17:49:00.000-07:00</published><updated>2018-10-21T18:21:09.490-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Comparison of gel texture in common gelling agents</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pdbqQHDove7SV45eiNc6KzoZLeRr49RYOAHZ7lJvjXNAbp1F5U4MNVLcvhJPTo0m2tGTZeltHDNOksdp5t8whsj6OjsxtVo3pSAQrICuarHDO_k8ecZkADEbFnuvR0Q-3jqauW-7L7k/s1600/gel+texture.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gel texture chart" border="0" data-original-height="295" data-original-width="709" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pdbqQHDove7SV45eiNc6KzoZLeRr49RYOAHZ7lJvjXNAbp1F5U4MNVLcvhJPTo0m2tGTZeltHDNOksdp5t8whsj6OjsxtVo3pSAQrICuarHDO_k8ecZkADEbFnuvR0Q-3jqauW-7L7k/s640/gel+texture.png" title="gel texture chart" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">references:<a href="http://www.cinogel.com/Home/QuestionDetail/89" target="_blank">http://www.cinogel.com/Home/QuestionDetail/89</a></span></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/1022532484365805066'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/1022532484365805066'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/comparison-of-gel-texture-in-common.html' title='Comparison of gel texture in common gelling agents'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pdbqQHDove7SV45eiNc6KzoZLeRr49RYOAHZ7lJvjXNAbp1F5U4MNVLcvhJPTo0m2tGTZeltHDNOksdp5t8whsj6OjsxtVo3pSAQrICuarHDO_k8ecZkADEbFnuvR0Q-3jqauW-7L7k/s72-c/gel+texture.png" height="72" width="72"/></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-319688236426031161</id><published>2018-03-17T17:33:00.000-07:00</published><updated>2018-10-21T18:21:09.785-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Gellan Gum is a great idea as film-forming agent</title><content type='html'><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Gellan gum (high-acyl gellan gum) can form a highly elastic gel with low hardness, therefore, it is an great ideal as film-forming agent.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Commercially, the film-forming ability of caseinates in foods is seen at the oil–water interface in the formation of emulsions in coffee whiteners, desserts, and whipped toppings, and at the air–water interface in whipping and foaming products (such as whipped toppings). These same properties have been used in the production of sausage skins. More recently, caseinates have been used to coat fruit and vegetable products as a means of maintaining their freshness.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">references:<a href="http://www.cinogel.com/Home/QuestionDetail/87" target="_blank">http://www.cinogel.com/Home/QuestionDetail/87</a></span></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/319688236426031161'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/319688236426031161'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/gellan-gum-is-great-idea-as-film.html' title='Gellan Gum is a great idea as film-forming agent'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-2525082588254096814</id><published>2018-03-17T17:31:00.000-07:00</published><updated>2018-10-21T18:21:10.082-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Gellan Gum, suspending agent for beverage drinks</title><content type='html'><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Gellan gum is commonly used as a gelling agent,however,it can be used to prepare structured liquids which are extremely efficient suspending agents. These structured liquids are gelling systems which have been subjected to shear either during or after the gelation process.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">The application of shear disrupts normal gelation and results,under certain conditions,in smooth homogeneous,pourable systems often referred to as fluid gels.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Suspending agent like Gellan Gum is a food additive that used in beverage drinks to keep&nbsp;particles suspension or dispersion and reduce&nbsp;sedimentation.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">All these drinks can contain preservatives, and drinks other than juices can contain additives to colour, flavour and sweeten. They may also need&nbsp;a suspending agent&nbsp;like gellan gum&nbsp;to prevent what fruit there is from falling to the bottom of the bottle.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">references:<a href="http://www.cinogel.com/Home/QuestionDetail/86" target="_blank">http://www.cinogel.com/Home/QuestionDetail/86</a></span></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/2525082588254096814'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/2525082588254096814'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/gellan-gum-suspending-agent-for.html' title='Gellan Gum, suspending agent for beverage drinks'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-7104627738962438956</id><published>2018-03-17T17:29:00.000-07:00</published><updated>2018-10-21T18:21:10.379-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Gellan Gum a good choice of Stabilizing agent</title><content type='html'><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Stabilizing agents are used for many functions in foods and the main function is to act as a thickening agent to gel the foods into the required consistency. most stabilizing and thickening agents are polysaccharides ,examples of which are starches, gums, or proteins like gelatin,or&nbsp;<b style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan gum</b>.Stabilizing agents like starch and&nbsp;<b style="margin: 0px auto; padding: 0px; word-break: break-all;">gellan gum</b>&nbsp;are often used in salad dressings, frozen desserts, confections, snack foods, beverages, cereal products, pudding mixes, jams and jellies.</span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><br /></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Stabilizer can be used as an additive in a product to maintain emulsion, preventing the product from separating.,also an ingredient, such as&nbsp;<b style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan Gum</b>, been used in beverage drinks to prevent some desserts from separating.</span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><br /></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><b style="margin: 0px auto; padding: 0px; word-break: break-all;">Gellan gum</b>&nbsp;can enhance the hardness, elasticity and viscosity of flour products such as noodles, improve the flavor taste, inhibit hot-water swelling, decrease the fragmentation of noodles and reduce turbidity of soup. as a&nbsp;stabilizing agent, gellan gum is used in ice cream to improve shape maintenance. In cakes and cheese cakes&nbsp;for&nbsp;moisture retention, freshness preservation and shape-preserving effects. In candy, gellan gum is used to provide the products with good structure and texture, and to reduce the set&nbsp;time of starch soft candy gel. It can also be used in the production of jam and jelly in place of pectin, as well as in stuffing of pastry and fruit pie.</span></div><div><span style="font-family: Georgia, Times New Roman, serif;">references:<a href="http://www.cinogel.com/Home/QuestionDetail/85" target="_blank">http://www.cinogel.com/Home/QuestionDetail/85</a></span></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/7104627738962438956'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/7104627738962438956'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/gellan-gum-good-choice-of-stabilizing.html' title='Gellan Gum a good choice of Stabilizing agent'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-8915536255466893526</id><published>2018-03-17T17:27:00.000-07:00</published><updated>2018-10-21T18:21:10.676-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>The texturizing function of Gellan Gum Products</title><content type='html'><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Texturizing agents&nbsp;are mainly used to&nbsp;add or modify the overall texture or mouth-feel of food products&nbsp;,also can improve&nbsp;the&nbsp;texture&nbsp;of the food by providing it with creaminess, clarity, thickness, viscosity, and various other characteristics.</span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br style="margin: 0px auto; padding: 0px; word-break: break-all;" /></span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Emulsifiers and stabilizers are the primary additive in texturizing agent.</span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Emulsifiers allow flavors or&nbsp;oils to be dispersed throughout the foods.</span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Stabilizers&nbsp;such as carrageenan as well as&nbsp;<a href="http://www.cinogel.com/" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">gellan gums</a>. These two&nbsp;additives have been used for many&nbsp;years to provide the desired texture in products such as ice-cream ,dairy foods,farinaceous foods or other liquid products.</span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><br /></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">Gellan gum not only a good choice of gelling agent,but can also be used as emulsion where structure and stability are required.especially in South East Asia,because in there texture is a very important feature in foods. Often foods are eaten for their texture rather than their flavor. Such as birds nest,sea cucumber,jelly fish and shark fin, all possess a highly desirable texture.and gellan gum can be used to simulate the texture of these asia foods. It has been proved very effective and popular texturizing agent food additive in there. Gellan gum can be used to produce clear,thermostable water based drinking jelly,to give texture and provide cooling sensation when been added to drinks.</span></div><div align="justify" class="MsoNormal" style="background-color: white; color: #333333; line-height: 25.2px; margin-left: auto; margin-right: auto; padding: 0px; text-align: justify; word-break: break-all;"><span style="font-family: Georgia, Times New Roman, serif;">references:<a href="http://www.cinogel.com/Home/QuestionDetail/84" target="_blank">http://www.cinogel.com/Home/QuestionDetail/84</a></span></div></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/8915536255466893526'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/8915536255466893526'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/the-texturizing-function-of-gellan-gum.html' title='The texturizing function of Gellan Gum Products'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-7195441862606754232</id><published>2018-03-17T17:24:00.000-07:00</published><updated>2019-01-01T17:14:33.735-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Is Gellan Gum a good choice of Gelling Agent?</title><content type='html'><div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Gelling agents&nbsp;are food additives used to thicken and stabilize various foods, like jellies, desserts and candies,&nbsp;to provide the foods with texture through a gel&nbsp;formation.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Typical&nbsp;gelling agents&nbsp;include natural gum, starches, pectin, agar ,gelatin&nbsp;and gellan gum.Often they are based on polysaccharides or proteins.some stabilizers and thickening&nbsp;agents&nbsp;are&nbsp;gelling agents&nbsp;too.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Among all of them,we would like to pay attention to&nbsp;<a href="http://cinogel.com/" style="color: #333333; margin: 0px auto; padding: 0px; text-decoration: none; word-break: break-all;" target="_blank">gellan gum</a>,the most expensive and effective one.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea).As a food additive, gellan gum was first approved for food use in Japan (1988). Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as US, Canada, China, Korea and the European Union etc.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">It is widely used as a thickener, emulsifier, and stabilizer. It has E number E418.Pure gellan gum is one of the most expensive hydrocolloids. Its cost in use, however, is competitive with the other much lower priced hydrocolloids.</span></div>
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<span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">Gellan gum, is often used as a gelling agent, alternative to agar, in microbiological culture. With heat resistance of &nbsp;120°C . Gellan Gum was identified to be an especially useful and effective gelling agent in culturing thermophilic microorganisms. One needs only approximately half the amount of gellan gum as agar to get&nbsp;an equivalent gel strength, though the exact texture and quality depends on the concentration of the divalent cations present. Gellan gum is also used as gelling agent in plant cell<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;">&nbsp;culture on Petri dishes, as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues.</span></span></div>
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<span style="line-height: 1.5; margin: 0px auto; padding: 0px; word-break: break-all;"><span style="font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif;">references:<a href="https://www.cinogel.com/" target="_blank">https://www.cinogel.com</a></span></span></div>
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</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/7195441862606754232'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/7195441862606754232'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/is-gellan-gum-good-choice-of-gelling.html' title='Is Gellan Gum a good choice of Gelling Agent?'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzvrGaYsiq2UxfNkDeXUuuEDW0S629Kk3m3W0TltCxKiUVkobwZWYLG0bfm51jJJoZdSyq3Rt2apLEUqc6G_b1zSULVA0jN6UlQNXleoRReMmfKMdXmj_Lqgq_fVp7YZ9DLj9TjOb15E/s72-c/gelling+agent.png" height="72" width="72"/></entry><entry><id>tag:blogger.com,1999:blog-7533320673617765614.post-3755784238613968162</id><published>2018-03-17T17:16:00.000-07:00</published><updated>2018-10-21T18:21:11.268-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="FAQ"/><title type='text'>Gellan Gum Applications</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081110_8296.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081110_8296.png" data-original-height="415" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081123_6711.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081123_6711.png" data-original-height="460" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081133_6537.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081133_6537.png" data-original-height="535" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081144_6204.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081144_6204.png" data-original-height="325" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081154_2281.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081154_2281.png" data-original-height="161" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081202_5235.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081202_5235.png" data-original-height="566" data-original-width="701" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081211_5375.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081211_5375.png" data-original-height="161" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081219_7704.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081219_7704.png" data-original-height="566" data-original-width="701" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081228_5345.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081228_5345.png" data-original-height="286" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081237_5953.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081237_5953.png" data-original-height="525" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081245_7814.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081245_7814.png" data-original-height="391" data-original-width="699" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081254_9985.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081254_9985.png" data-original-height="316" data-original-width="701" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cinogel.com/upload/10001/image/20180226/20180226081304_9498.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cinogel.com/upload/10001/image/20180226/20180226081304_9498.png" data-original-height="520" data-original-width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">references:<a href="http://www.cinogel.com/Home/QuestionDetail/82" target="_blank">http://www.cinogel.com/Home/QuestionDetail/82</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/3755784238613968162'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7533320673617765614/posts/default/3755784238613968162'/><link rel='alternate' type='text/html' href='https://www.cinogel.com/2018/03/gellan-gum-applications.html' title='Gellan Gum Applications'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author></entry></feed>

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