Preguntas frecuentes

The comparison of different Low acyl gellan gum by simple heating test

If you don’t have professional instruments to test the thermal stability of low-acyl gellan gum, what simple methods can we use to test the thermal stability of low-acyl gellan gum from different manufacturers?

Here we show a simple method for your reference.
First, we standardize the source materials. With the exception of gellan gum, all other raw materials must be from the same manufacturer and the same batch. Then, we incorporate low-acyl gellan gum from different factory sources into the formula and produce the jelly products under completely uniform operating conditions.

The formula and process is as follows:

① The Jelly formula for heat stability testing:

Process:

1. Blend gellan gum, Carrageenan, Konjac gum, Sodium citrate, KCl, Calcium lactate and sugar together then disperse in the water (A)

2. Heat the part (A) to 85℃~90℃ and maintain it for 10 ~15 mintues with constantly stirring to make sure that the part (A) dissloved totally.

3. Cool solution (A) to 60℃~70℃.

4. Prepare the citric acid solution part (B) and then add into part (A) solution to adjust the pH to 3.8 ~ 4.2

5. Compensate the lost water to 100% and then add the colors and fragrance (C).

6. Store at room temperature for minimum of 2 hours

Then we check the thermal stability of water jelly by heating the jelly in boilng water and find out the difference, the low acyl gellan gum quality determine the thermal stability of water jelly.

Checking:

Put the prepared water jelly into 1000 ml cold water and then heat to boiling, keep boiling condition for 60 seconds and check the results.

The common grade gellan gum made jelly will melt while high quality low acyl gellan gum made jelly will not.

The Normal ( Regular ) Low acyl gellan gum performance under heating test

CAG produced Low acyl gellan gum has better performance than other low acyl gellan gum samples under heating test