378Gellan Gum, E418, CAS no.71010-52-1, a bacterial exopolysaccharide, produced by aerobic submerged fermentation from Sphingomonas elodea. It is as emulsifier, suspension agent, thickener, stabilizer, gelling agent in food, such as jelly, white sugar, beverages, dairy products, jam products
Gellan Gum, E418, CAS no.71010-52-1, a bacterial exopolysaccharide, produced by aerobic submerged fermentation from Sphingomonas elodea. It is as emulsifier, suspension agent, thickener, stabilizer, gelling agent in food, such as jelly, white sugar, beverages, dairy products, jam products, bread padding, surface lubricant, candy, icing and seasonings. With good gelling property, gellan gum has gradually replaced the use of Agar and Carrageenan at present.
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| Items | Index |
| Appearance | White powder |
| Gellan Gum content(%) | 85.0—108.0 |
| Loss on drying(%) | ≤15.0 |
| Lead(mg/kg) | ≤2.0 |
| Particle size(%) | 60 Mesh ≥95 |
| Transparency(%) | ≥85 |
| Gel strength(g/c㎡) | ≥800 |
| Ash(%) | ≤15 |
| PH(1% Solution) | 5.0—7.0 |
| Bacterium account(CFU/g) | ≤10000 |
| Coliforms(MPN/100g) | ≤30 |
| Yeast and mould(CFU/g) | ≤400 |
| Salmonella | 0/25g |
| Item | Specification |
| Appearance | Yellowish powder. |
| Particle Size(%) | 80mesh≥98 |
| Loss on Drying /(%) ≤ | 14 |
| pH(0.5%Solution) | 4.0-7.0 |
| Ash(%) ≤ | 10 |
| Lead(Pb)/(mg/kg) ≤ | 2.0 |
| Isopropyl Alcohol/(mg/kg) ≤ | 750 |
| Suspension Test | Pass |
| Aerobic Bacterial Count(CFU/g) ≤ | 10000 |
| Coliforms (MPN/100g) ≤ | 30 |
| Yeast and Mold (CFU/g) ≤ | 400 |
| Salmonella | Not Detected |
