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Gellan gum is one of the food microbial polysaccharides developed by American companies after xanthan gum in the 1980s.

Gellan gum can be used as thickener and stabilizer. Gellan gum is easy to use. Although it is insoluble in cold water, it can be dispersed in water with a little stirring. It dissolves into a transparent solution when heated, and forms a transparent and firm gel after cooling. The amount of gellan gum is small, usually only 1/3-1/2 of the amount of agar and carrageenan, and the general amount is 0.05% to form a gel (usually 0.1%-0.3%).



The gel made of gellan gum is rich in juice, has good flavor release, and has a taste that melts in the mouth.

Gellan gum has good stability, resistance to acid hydrolysis and enzymatic hydrolysis. The resulting gel is stable even under high-pressure cooking and baking conditions, and it is also stable in acid products, and the pH value is 4.0-7.5 The best performance under the conditions. Its texture is not affected by time and temperature changes during storage.

Due to the superior gel properties of gellan gum, it can gradually replace the use of agar and carrageenan.

Food additives of gellan gum



Application of Gellan Gum

Application in jam

The solid content in the jam is 38%, and the amount of gellan gum is 0.2%, and a perfect low-solid jam can be made. If low-methoxy pectin or carrageenan is used, the dosage is 0.8% and 1% respectively.



Application in multilayer jelly

Using 0.5% gellan gum and 0.2% xanthan gum, you can make multi-layer jelly with different colors and different flavors. You only need to use oil-soluble food coloring and spices to make red, green, yellow, and white. And other colorful jelly with various colors and flavors, and do not mix colors and taste.



Application in fillings and puddings

In the past, starch or a mixture of starch, protein and phosphate was generally used to provide the characteristic texture required for fillings and puddings. However, products using starch are unstable in shape and have a general taste. These defects can only be improved after deformed starch is used instead of general starch. If gellan gum is used to replace part of modified starch, the shape of the product obtained will be more stable and the taste will be greatly improved.



Application in candy

Gellan gum is used in the preparation of high-sugar candies. The more scientific and economical method is to first hydrate it in low-concentration sugar, and then concentrate it to reach the required sugar concentration. Although gellan gum can also form a gel in a high-sugar solution, high sugar concentration can prevent gellan gum from hydrating. The main function of gellan gum in candy is to provide superior texture and structure to the product and shorten the gel time of starch soft candy.



Application in pastry and dairy products

Gellan gum is mainly used in dairy products to provide high-quality gel and consistency. For example, adding gellan gum to yogurt products can eliminate flocculation and improve taste, but another hydrosol must be added to act as a colloidal protective agent; Adding 0.1%-0.2% to soft pastries has moisturizing, fresh-keeping and shape-preserving effects, and can also prevent aging during refrigeration.

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Specification: They have two kinds, high sugar or low sugar. According to different application, it is also divided into many different specifications. Please contact with us for more details and price.

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Yeast extract is a yeast without cell wall, derived from live yeast, and it is a food material of natural origin.

What is yeast extract

Yeast extract is made of edible yeast with rich protein content as raw material. It uses modern biotechnology to degrade the protein and nucleic acid substances in the yeast, and then passes through some refining processes to obtain powder, paste or liquid products. It has a strong taste performance and is a natural food ingredient. It is the fourth-generation seasoning after monosodium glutamate, hydrolyzed protein and taste nucleotides.

Yeast extract is rich in nucleotides, amino acids, peptides, vitamins, etc. Its composition is similar to that of the usual broth. It is rich in nutrition and has good processing performance. In some food processing, it can effectively enhance the deliciousness of the product. It has a full-bodied feeling, while at the same time alleviating the salty and sour taste of the product, and concealing the peculiar smell. Therefore, it has been better used in many aspects of food processing industries.

Because yeast extract has a special flavoring effect and nutritional nourishing effect in food processing, it has a wide range of applications. It has been widely used in developed countries such as Europe, America and Japan. It accounts for up to 35% of the market demand for umami taste enhancers. Popular with consumers.

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Nisin antimicrobial resistance:
Nisin can inhibit food spoilage caused by many Gram-positive bacteria such as Lactobacillus, Leuconostoc, Pediococcus, Staphylococcus, Listeria monocytogenes, especially on the production of spores of bacteria such as Bacillus, Clostridium has a strong inhibitory effect. Typically, the production of highly heat-resistant bacterial spores, such as milk using 135 ℃, 2 seconds, ultra high temperature sterilization, non-spore bacteria mortality rate was 100%, the mortality rate of 90% of bacterial spores, and 10% The bacteria can not kill the spores. If the milk can be added to 0.03-0.05g/kg Nisin inhibition of Bacillus and Clostridium spores germinate and multiply.
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Nisin mainly has two forms in the natural state, namely NisinA and NisinZ, which are refined by fermentation and culture of nisin, and the solubility and antibacterial ability of the latter are greater than those of the former.

Preservative effect of nisin in food

In Meat Products

Nisin can effectively inhibit the gram-positive bacteria that cause food spoilage, such as Listeria, Staphylococcus aureus, Clostridium botulinum and various spoilage microorganisms. times the shelf life. Adding 5-15g/100kg of nisin, combined with a small amount of other preservatives, can make the shelf life of low-temperature meat products at room temperature for more than three months.

In Dairy Products

Add 0.05g/kg nisin to yogurt and fruit milk with a pH value of about 4. After sterilization at 90°C and 20min, the shelf life of the product is extended from 6d at room temperature to more than one month; after ultra-high temperature sterilization, no Bacteria-filled milk, adding 0.05g/kg nisin product spoilage rate from 0.04% to 0; adding 0.08-0.1g/kg nisin in canned sugar-free condensed milk can inhibit the formation of heat-resistant spores. For growth, reduce the heat treatment time by 10min; add 0.08g/kg nisin, and heat treatment at 121°C for 3 minutes (F0=3) to make low-fat milk, unsalted butter, fat-free milk, and flavored milk. At 40°C, it can still be stored for up to six weeks; in cheese, adding 0.05g/kg-0.1g/kg nisin can solve the problem of heat-resistant gram-positive bacteria spores (such as gram-positive bacteria) during cheese processing. Corruption caused by Clostridium botulinum and other anaerobic Clostridium, Lactobacillus bulgaricus, etc.).

In Canned Food

Canned food is often contaminated with some extremely heat-resistant bacterial spores, such as the spores of Bacillus stearothermophilus and Clostridium pyrolyticum. Once the conditions are suitable, they will grow, causing gas production, acid production and spoilage. The addition of 0.1g/kg of nisin to canned food can keep canned food in hot conditions for 2 years. And can reduce heat treatment intensity by 1/2, save energy, keep canned food good nutritional value, appearance, flavor, color, maintain product quality, prolong food shelf life, and its effect is better than potassium sorbate.

In Cooked Aquatic Products

Seafood products such as fish and fresh shrimp are loved by people for their delicious taste and high nutritional value, and they are often eaten cold. Because they are easily spoiled and deteriorated, they are easily contaminated by Listeria and E-botulinum. Controlling the number of bacteria in the finished product is very important. very important. Adding 0.1-0.15g/kg of nisin can inhibit the growth and reproduction of spoilage bacteria and prolong the freshness and shelf life of the product. Raw shrimp meat is the main material, and the processed shrimp minced meat generally only has a shelf life of 2 days. After adding nisin, the shelf life can reach 60 to 70 days.

In Fruit Drinks

The cause of rancidity in fruit juices and juice beverages comes from Geobacillus acidophilus, an acid- and heat-resistant spore-forming rod-shaped bacterium. It is suitable for growth and reproduction in the environment of 25°C-60°C and pH 2.5-6.0. Geobacillus acidophilus exists in the process of beverage production and water use, and it is easily brought into fruit juice and juice beverage products. Corruption of fruit juice products. Adding 0.05-0.1g/kg nisin, pasteurization can prevent the growth and reproduction of surviving Geobacillus acidophilus spores, prevent product spoilage, and meet the quality assurance requirements.

In liquid Eggs and Egg Products

The addition of 0.05g/kg—0.1g/kg nisin to egg products can effectively inhibit the heat-resistant spores that cause product spoilage, and extend the shelf life of egg products with an original shelf life of 7 days to more than one month.

In Condiments

0.05g/kg—0.2g/kg of nisin is added to salad dressings, etc., which can effectively inhibit the growth of lactic acid bacteria and spores, reduce the spoilage of low-fat and low-salt products, and prolong the shelf life by more than 3 times.



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