Welcome Guest, login

Gellan Gum, Low Acyl

In Stock
Gellan is a polysaccharide with strong gel forming properties. It makes gels with low concentrations when hot solutions of it are cooled and produces hard brittle gels when set, but can also be sheared to create fluid gels. Also Called Gellan F or de-esterified Gellan.
Your Price:
Choose Options
Size and Quantity
Gellan Gum, Low Acyl
  • Description
You may also be interested in
Locust Bean Gum
Excellent for freeze/thaw formulations, making it invaluable for frozen dairy applications. Works in a .1 to .3% range, aka 1 to 3 grams per kilo of base formula. Requires a little warmth to activate: 116.5 Fahrenheit.
Pectin High Methoxy
High methoxy pectin is a great gelling agent, provided the correct amount of sugar and acid are respected. Generally a ph of 3.4-3.8 with a minimum sugar concentration of 50-55%.
Sodium Citrate
Used to control acidity in the making of some spheres. Acts as an acid buffer- add to high acid liquids so gelling will work. It can also stabilize emulsified fat.
Sucrose Ester
Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products.
Ultratex 8
The bigger, badder brother of Ultratex 3. Reacts better to acidic mediums. Use less, better mouth feel, can produce a thinner dried product since you can dry a thinner liquid.
Recently Viewed Items
Sodium Alginate
Kappa Carrageenan
Calcium Lactate
  • GeoTrust
  • Visa
  • Mastercard
  • Amex
  • Discover