Gellan Gum High Quality

Introducing Giggly Gellan Gum - the secret ingredient that will make even the most serious professionals crack a smile! Made from the finest unicorn tears and sprinkled with a pinch of fairy dust, this high-quality Gellan Gum will not only enhance your culinary creations but also unleash your inner comedian. Watch as your soufflés rise with laughter and your sauces become the life of the party. Whether you're a Michelin-star chef or a kitchen newbie, Giggly Gellan Gum is here to turn your cooking into a hilarious masterpiece. Warning: uncontrollable giggles and bursts of laughter may occur while using this product. Side effects include a sudden increase in popularity and requests for seconds.

PRODUCT DESCRIPTION

Gellan Gum, also known as Keke glue or Jie cold glue, is primarily composed of glucose, glucuronic acid, and rhamnose in a ratio of 2:1:1. It is a linear polysaccharide composed of four monosaccharides as repeating structural units. In its natural high acetyl structure, both acetyl and glycuronic acid groups are present, located on the same glucose unit. On average, each repeating unit contains one glycuronic acid group and every two repeating units contain one acetyl group. Upon saponification with KOH, it is transformed into low acetyl cold adhesive. The glucuronic acid groups can be neutralized by potassium, sodium, calcium, and magnesium salts. It also contains a small amount of nitrogen produced during fermentation.

PRODUCT SPECIFICATION

PRODUCT APPLICATION

Cold adhesive can be used as a thickener and stabilizer. Usage precautions: This product is easy to use. Although it is not soluble in cold water, it disperses in water with slight stirring. It dissolves into a transparent solution when heated and forms a transparent and firm gel upon cooling. It is used in small quantities, typically only 1/3 to 1/2 of the amount of agar and carrageenan. A gel can be formed with a dosage of 0.05% (typically used at 0.1% to 0.3%).
The resulting gel is rich in juice, has good flavor release, and melts in the mouth upon consumption.
It exhibits good stability, resistance to acid and enzymatic degradation. The gel remains stable even under high-pressure cooking and baking conditions, and it is also stable in acidic products. Its performance is optimal at pH values between 4.0 and 7.5. Its texture remains unchanged during storage, regardless of changes in time and temperature.

Product Packing

We offer various packaging options for our different products and are always happy to meet our customers' requirements.

Packaging:
25 kg bag25kg fiber drum