| Customization: | Available |
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| CAS No.: | 1010-52-1 |
| Formula: | N/a |
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Gellan Gum CAS 1010-52-1 Food Additives Nutrition
Gellan Gum, identified by the CAS number 1010-52-1, is a versatile anionic polysaccharide that is produced through the fermentation process using a microorganism known as Sphingomonas elodea (formerly Pseudomonas elodea) . It is a high molecular weight polysaccharide composed of a tetrasaccharide repeating unit, which includes one rhamnose, one glucuronic acid, and two glucose units, substituted with acyl (glyceryl and acetyl) groups .
This food additive is valued for its ability to form gels and viscous solutions in water, which makes it useful as a thickening, gelling, and stabilizing agent in a variety of food products. Gellan Gum is particularly noted for its capacity to create firm, brittle gels even at low concentrations and under a wide range of temperatures and pH levels .
In the food industry, Gellan Gum is used in a variety of applications. It is commonly found in products like confectionery, desserts, dairy products, and salad dressings to improve texture and stability . The gum is also used in the production of dietetic foods due to its low caloric content and its ability to provide a satisfying texture .
Gellan Gum is classified as a soluble fiber, and it comes in two forms: high acyl and low acyl. The high acyl form has both acetyl and glycerate substituents, while the low acyl form has fewer or no acyl groups . The choice between the two depends on the specific application and the desired texture of the final product.
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