GELLAN GUM CAS#71010-52-1

GELLAN GUM CAS#71010-52-1

Excellent Gel-Forming Ability‌:Gellan gum exhibits superior gelation properties, enabling it to form stable gels under various conditions.


High Stability‌:It maintains structural integrity and functionality across diverse environments, ensuring consistent performance.


Effective Thickening Properties‌:Gellan gum acts as a robust thickener, enhancing viscosity and texture in formulations.


Superior Suspension Properties‌:It provides excellent suspension capabilities, preventing particle settling and ensuring uniform distribution in applications.


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product description

Product Description of ‌GELLAN GUM CAS#71010-52-1

Gellan gum is a polysaccharide produced by microbial fermentation with excellent functional properties. It possesses remarkable gelling ability to form stable and uniform gel structures, along with high stability, good thickening performance and outstanding suspension capacity. It is widely applied in food, pharmaceutical and chemical industries.


Product Application of ‌GELLAN GUM CAS#71010-52-1

Gellan gum is a microbial polysaccharide fermented by Sphingomonas elodea. Its molecular structure consists of linear tetrasaccharide repeating units of glucose, glucuronic acid and rhamnose at a molar ratio of 2:1:1. It is divided into two types according to acyl content. Native high-acyl gellan gum directly extracted from fermentation broth contains acetate and glycerate substituents, forming elastic and cohesive gels. Low-acyl gellan gum is obtained by deacetylation, producing gels with high strength and brittleness. The two types differ greatly in solubility and gelling behavior. High-acyl gellan gum swells in water to form a thick suspension and loses viscosity after heating hydration. Low-acyl gellan gum is partially soluble in cold water and needs heating above 70°C for full dissolution; it gels during cooling induced by ions, especially calcium ions. Gellan gum is highly sensitive to ionic environments. It is widely used in food industry such as bakery fruit fillings, confectionery, icings, dairy products, beverages and food coatings.

Parameters


density

0.32 - 0.45 g/cm3

form

Powder

color

White

Water Solubility

Soluble in water.

EPA Substance Registry System

Gellan gum (71010-52-1)


Safety Information


WGK Germany

2

TSCA

Yes

HS Code

3913900099


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Quality Control Lab
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Shipping And Transportation

Delivery Time

Inventory 2-3 working days New manufacturing 7-10 working days

Mode of Transportation
1. By Air, fast but expensive.
2. By Sea, usual and economy.
3. By Train, suit for middle Asia countries.
4. By Express, suit for small package.
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Chemical buyers evaluate more than price and delivery time. Clear specifications, matching batch documents, consistent packaging information, and traceable logistics all affect customs clearance, warehouse inspection, and production use.
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3. What Are the Differences Between COA, SDS, and TDS?
A COA is a batch-specific Certificate of Analysis showing test items, required ranges, and actual results. It is mainly used for quality verification and incoming inspection.
An SDS provides safety, handling, storage, emergency, and transportation information. A TDS describes typical product properties, technical parameters, and application guidance. Buyers should confirm the required document version, language, and applicable standards before placing an order.


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