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Your current position:China ChuangLian Edible Gum Website » Colloid » Gellan gum

  • Gellan gum
  • Alias : Not yet
  • Classification :  Microbial Gum
  • Pageviews : 174
  • what is  Gellan gum
  • Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea). It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture

  • Introduction of colloid :
  • Microbiological gelling agent

    Gellan gum, also branded by few suppliers as GELRITE, Nanogel-TC,"Gelrich" Grovgel, AppliedGel or Phytagel, is initially used as a gelling agent, alternative to agar, in microbiological culture. It is able to withstand 120°C heat. It was identified to be an especially useful gelling agent in culturing thermophilic microorganisms.[3] One needs only approximately half the amount of gellan gum as agar to reach 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 culture on Petri dishes, as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues. Although advertised as being inert, experiments with the moss Physcomitrella patens have shown that choice of the gelling agent - agar or Gelrite - does influence phytohormone sensitivity of the plant cell culture.[4]

    Food science

    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. It is widely used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink. It is used as the gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties of "gum" candies.

    It is used in plant-based milks to keep plant protein suspended in the milk.[5] Gellan gum is listed as an ingredient in the soy milk Soylent 2.0. [6]

    Pure gellan gum is one of the most expensive hydrocolloids. Its cost in use, however, is competitive with the other much lower priced hydrocolloids.


  • References:
  • 1. Kang K.S., Veeder G.T., Mirrasoul P.J., Kaneko T., Cottrell I.W. (1982) Agar-like polysaccharide produced by a Pseudomonas species: Production and basic properties. Applied & Environmental Microbiology, 43, 1086-1091.

    2. Shungu D, Valiant M, Tutlane V, Weinberg E, Weissberger B, Koupal L, Gadebusch H, Stapley E.: GELRITE as an Agar Substitute in Bacteriological Media, Appl Environ Microbiol. 1983 Oct;46(4):840-5.

    3. Chi Chung Lin, L. E. Casida, Jr. (1984): GELRITE as a gelling agent in media for the growth of thermophilic microorganisms. Applied and Environmental Microbiology, 47, 427-429

    4. Birgit Hadeler, Sirkka Scholz, Ralf Reski (1995): Gelrite and agar differently influence cytokinin-sensitivity of a moss. Journal of Plant Physiology 146, 369-371

    5. "CP Kelco Introduces KELCOGEL HS-B Gellan Gum. - Free Online Library". Thefreelibrary.com. 2005-02-22. Retrieved 2012-05-23.

    6. http://files.soylent.com/pdf/soylent-release-notes-2-0-en.pdf


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