High Acyl & Low Acyl Gellan Gum (E418 / INS 418)
High Acyl Gellan Gum retains its native acyl groups and forms soft, elastic and flexible gel structures. It is particularly suitable for suspension, texture control and creamy mouthfeel in food and beverage systems.
Low Acyl Gellan Gum forms firm, brittle and highly transparent gel structures. It is widely used where clarity, defined gel structure and strong gel performance are required.
| Parameter / Characteristic | High Acyl Gellan Gum (CG-HA) | Low Acyl Gellan Gum (CG-LA) |
|---|---|---|
| Appearance | Fine light-yellow powder | Fine white powder |
| Assay | 85.0–108.0% | 85.0–108.0% |
| Loss on Drying | ≤15% | ≤15% |
| pH | 4.5–7.0 | 4.5–7.0 |
| Gel Texture | Soft, elastic | Firm, brittle |
| Gel Appearance | Opaque / cloudy | Clear / transparent |
| Hydration Temperature | Approximately 85–90°C | Approximately 90–95°C |
| Gel Formation | Soft elastic gel develops during cooling; behavior depends on formulation conditions | Firm gel develops during cooling; ionic conditions affect gel behavior |
| Gel Strength | Application dependent | ≥1100 g/cm²* |
| Transparency | Application dependent | ≥85%* |
| Typical Application Dosage | 0.02–0.15% | 0.02–0.40% |
* Gel strength and transparency values are subject to the applicable product specification and test method. Typical application dosage depends on the formulation, processing conditions and desired functional performance.
1. Water Treatment — Important for CG-LA: When using hard water or water containing significant levels of divalent ions such as Ca²⁺ and Mg²⁺, sodium citrate may be added to the water before Gellan Gum dispersion. A typical starting level is 0.05–0.10%, depending on water hardness and formulation requirements.
2. Dispersion: Dry blend Gellan Gum with non-ionic dry ingredients such as sugar or maltodextrin at a typical ratio of 1:5 to 1:10. Slowly add the dry blend into cool water under continuous high-shear agitation to ensure complete wetting and minimize lump formation. Do not pre-blend Gellan Gum directly with high levels of salt or calcium salts.
3. Hydration / Activation:
Heat the dispersion under continuous agitation.
• CG-HA:
Heat to approximately 85–90°C
for complete hydration.
• CG-LA:
Heat to approximately 90–95°C
for complete hydration.
4. Gelation / Ionic Activation — CG-LA: Calcium salts such as calcium lactate or calcium citrate may be added after Gellan Gum has been fully hydrated. Acidulants should be introduced according to the specific formulation and processing requirements. Allow the system to cool to develop the desired gel structure.
Processing conditions may vary depending on Gellan Gum concentration, water hardness, ionic strength, pH, heating conditions and other formulation ingredients. Laboratory trials are recommended for new formulations.
Standard Packaging:
25 kg net per drum with food-grade inner PE bag.
Sample:
Samples available upon request.
Shelf Life:
24 months from the date of manufacture under recommended
storage conditions.
Storage:
Store in a cool, dry place in the original tightly sealed
packaging. Protect from moisture.
CINOGEL focuses on the production and supply of
Pure Gellan Gum, including High Acyl Gellan Gum
and Low Acyl Gellan Gum.
Product quality and compliance documentation are available
according to customer and market requirements.
ISO 9001 |
ISO 22000 |
Kosher |
Halal