High quality Gellan Gum firm? Gellan gum has gelling, stabilizing, and texture-enhancing properties, as well as several pharmaceutical uses. You can find gellan gum in a variety of foods, including : Beverages: fortified plant-based milks and juices, chocolate milk, and some alcoholic drinks, Confectioneries: candy, marshmallows, fillings for baked goods, and chewing gum, dairy: fermented milk, cream, yogurt, processed cheese, and some unripened cheeses, Fruit and vegetable products: fruit purées, marmalades, jams, jellies, and some dried fruit and vegetables, Packaged foods: breakfast cereals, as well as some noodles, potato gnocchi, bread, rolls, and gluten-free or low-protein pastas.
One interesting use of gellan gum in food preparation is in gastronomy, especially to create specialty desserts. Chefs sometimes add gellan gum to ice cream and sorbet recipes to help with churning, plus it helps prevent melting of cold desserts when a flame or alcohol is used to provide browning or crusting (such as to make creme brulee, flaming sorbet or bananas foster). (2) One small study, conducted by researchers of the Chemistry Department at the University of Edinburgh, that tested the effects of ingestion of gellan gum at a high level for 23 days showed that it acted as a faecal bulking agent that had effects on dietary transit time. “High levels” of gellan gum in the volunteers’ diets consisted of 175–200 milligrams of gellan gum per kilogram of body weight. See even more details at Gellan Gum.
Gellan gum grows naturally on water lilies but can also be artificially produced by fermenting sugar with a specific strain of bacteria It’s added to processed foods to bind and stabilize the structure, similar to guar gum, carrageenan, agar agar, and xanthan gum uses. However, it’s a popular replacement for other gelling agents because it’s effective in very small amounts and produces a clear gel that isn’t sensitive to heat and is very common in many vegan and plant based alternatives.
What are the application of gellan gum? Gellan gum is a multi-functional hydrocolloid used as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in food, beverage, personal care applications and pharmaceuticals. Water-based dessert jellies are commonly brittleness, cohesiveness, elastic, creamy, sticky, firm, wobbling, syneresis and easy demoulding. Gellan gum functions as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in water desserts & dessert Gels.
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