Gellan Gum is a kind of natural healthy additive derived from cor/maize under fermentation procedure. Gellan Gum can disperse in water but need to be heated for thoroughly dissolving. Gellan Gum could form a net-like suspension system on cooling with help of kations( Ca, Mg, Na, KCl...). Due to this suspension properties, gellan gum is widely applied by food makers to suspend big pieces insoluble particles. What's more, gellan gum net-like suspension system is heat irreversible when formed with help of Ca++ and Mg++. Some customers is using corn modified starch or xanthan gum, but these materials just provide thickenin, no suspending. Gellan Gum LAS could help to suspend big pieces insoluble particles such as aloe vera, chia seeds, coconut fruit pulps and materials in jams/sauces. For example, when making a Thai Style chilli sauce, customers always use gellan gum LAS to keep big pieces of of chillies and garlic from sinking to the bottom upon storage.
Question: Which Type of OPALBIO Gellan Gum is suitable for Thai Style Chilli Sauce:
Answer: Gellan Gum LAS
Question: How much would be the recommended application dosage rate?
Answer: 0.02%-0.04%.
Question: Is OPALBIO Gellan Gum LAS HALAL / KOSHER Certified?
Answer: Yes OPALBIO Gellan Gum is HALAL / KOSHER Certified.
Question: Do you have a Gellan Gum LAS Application Recipes?
Answer: Will send under request by mail.
Question: Is Gellan Gum suitable for making fruit jams?
Answer: Yes. OPALBIO Gellan Gum is perfect subsitute of Pectin and Carrageenan for fruit jams.
Question: Which gellan gum is suitable?
Answer: Gellan Gum LAG is suitable for making fruit jams.
Question: How much would be the recommended application dosage rate?
Answer: 0.2%.
Question: Is OPALBIO Gellan Gum LAG HALAL / KOSHER Certified?
Answer: Yes OPALBIO Gellan Gum is HALAL / KOSHER Certified.
Question: What is the unique advantage for Gellan Gum LAG compared with other hydrocolloids?
Answer:1. Low Dosage : When the dry solid in fruit jam is 38%, by adding 0.2% gellan gum, we can get very good less dry solid fruit jam. While if pectins is applied the dosage is 0.8% and 1.0% for carrageenan; 2. Wide pH application range: from 3.5-8.0pH; 3. Heat Irreversible: after gelling, even heating again, the gels won't be damaged.
Question: Do you have a Gellan Gum LAG Application Recipes?
Answer: Will send under request by mail.
