Gellan gum LAG mainly applied in jelly, jam, candy and other water based gel systems as gelling agent. The dosage could be as low as 0.1-0.5%.
Gellan gum can form gels with different texture from elastic to brittle, and can make the the thermo-irreversible gel by controlling melting temperature. Low acyl gellan gum has its unique advantage when applied in jelly production, such as quite low dosage (0.3%-0.5%) and excellent gels transparency(85%min.). Especially for premium quality jellies, low acyl gellan gum makes it true to produce layered jellies with very clear boundary between different layers. It can be made into red, green, yellow, white and other flavor color jellies by using oil-soluble food coloring and spices. Not mixed, and not Channeling taste.
Gelan gum can be easily dispersed in water-based systems using common mixing devices. Typical applications are as follows:
1. Mixed gellan gum with other materials and dispersed in cold water (adding chelating agent can help to dissolve the colloid);
2. Heated to above 85º until fully dissolved;
3. Added Kations(Ca, Mg, Cl, and so on);
4. Cooling the mixture and a stable gel systerm formed.
Recommended Recipes of jellies made by Gellan Gum LAG:Gellan gum LAG 0.12%,carrageenan 0.2%,konjac gum 0.3%, KCI 0.1%, calcium lactate 0.1%,sodium citrate 0.27%, white sugar 4%, citric acid 0.3%, parfum, sweetener, colourings, proper quantity of fruit juice.
Actual Procedures:
1.Mixed gellan gum, carrageenan, konjac gum, salt and sugar equably;
2.Added to the deionized water while stirring, boiling until colloid dissolved fully;
3.Added citric acid, parfum, sweetener, colouring, etc, and adjusted the PH to about 4.1;
4.Filling, pasteurization and cooling.
Gellan gum is more and more popular than gelatin used for jelly drops/soft candies. Gellan gum as a natural hydrophilic colloid not only caters to the green and healthy consumption concept, but also has obvious advantages of taste and cost.
Gellan gum LAG used in jelly drops with following recommended recipes:Gellan gum LAG 0.3%,xanthan gum 1%, konjac gum 0.5%, sodium citrate 0.1%, calcium lactate 0.1%, citric acid 0.05%, maltose syrup(75%) 40%, white sugar30%, fruit juice, other ingredients, Add water to 100%.
Gellan gum LAG used in solid air-freshener with following application recipes (only for reference):Gellan gum LG 0.5%, calcium lactate 0.05%, emulsifier, parfum, colourings.
Gellan gum is widely used in air fresheners because of its high gel performance,high transparency,good water holding capacity and flavor release. Meanwhile, the irreversible gel performance and high melting temperature of gel make it suitable for used in high temperature environment such as cars. Gellan gum enables air freshener gel of crystal clarity to be formulated.
Recommended steps:
1.Mixed gellan gum and calcium lactate;
2.Added to deionized water while stirring, heating until gellan gum dissolved fully;
3.Emulsifier and parfum pre-dissolved, then added certain colourings;
4.Moulding, cooling and forming.
