Plant gel is a High Molecular weight (formula weight approximately 500,000) Polysaccharide gum produced by fermentation of a carbohydrate by pseudomonas Elodea, purified, dried and powdered. Plant Gel is clear without synerisis. Plant gel gelation is promoted by calcium chloride (fused). Plant Gel can be used for making clear gel, with rigidity, thermal stability, compatible with natural additives. Hence ideal for preparation of nutrient media for most microbial application and plant tissue culture work.With prominent gelling properly plant gel is widely used in food such as jelly, beverages, dairy products etc.
Types of Gellan Gum
Gellan Gum is characterized into two depending on number of acetate groups attached to the polymer.
Low Acyl Gellan Gum - Firm Form, Non Elastic, Brittle Gels
High Acyl Gellan Gum - Soft Form, Elastic Gels
Properties
Melts at 80 °C to 90 °C.
Gels at 35 °C to 40 °C.
pH tolerant from 3 to 10.
High transparency.
Good taste-releasing
Low dosage & Good Compatibility
Excellent thermal and Acid stabilizer
Adjustable gel elasticity and rigidity
Applications
Suspension Beverages, Plant Tissue Culture, Jelly, Baked Products, Frosting, Jams, Sugar Coating, Synthetic Food, Eye Drops, Soft and Hard Capsules, Skin Care Products, Fertilizer Gel, Air Freshener Gels, Tooth Paste, Pet Food etc.
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