Description:
Gellan Gum-LA is a kind of low acyl gellan gum. In the food industry, it is mainly used as an excellent water gelling agent to improve the end products heat stability as well as to decrease the setting time. In the beverage industry, it can be used as suspending agent due to excellent fluid gel properties.
Features:
Sparkling clarity
Faster setting
Faster suspending time
Good gel strength
Excellent acid/heat stability
Outstanding flavor releasing
Easily combined with other hydrocolloids 
Typical use level
In the jelly and other water gelling products, the recommended dosage is around 0.06-0.6%.
In the sweets/candy products, the recommended dosage is around 0.06-0.7%.
In the fruit suspending or other insoluble particles, the recommended adding dosage is around 0.012-0.03%. It can also be combined with other hydrocolloids to decrease the gellan gum dosage further.
Packing/Storage
25kg per drum with double PP bag inner. All packing materials are all comply relevant food contact legislation.
Store in a roofed and well-ventilated area in the un-opened original package. Function properties of the
product are guaranteed for 24 months from the date of manufacturing.
Specification for Gellan Gum-LA (E418)

Items	Specifications
Characteristic	Off-white, odorless, Free flowing powder
Content	85~108%
Solubility	Soluble in water to form viscous solution
Calcium ion test	Pass
Sodium ion test	Pass
Particle Size	≥95% pass 60 mesh
Loss on drying	≤15.0%
Residue on Ignition	≤15.0%
PH value	5.5~7.5
Residue of ethanol	≤750mg/kg
Gel strength (0.5% solution)	≥800g/cm2
Transmittance	≥76%
Total Nitrogen	≤3%
Lead	≤2mg/kg
Arsenic	≤2mg/kg
Mercury	≤1mg/kg
Cadmium	≤1mg/kg
Total bacterial	≤10,000cfu/g
Yeast and Mold	<500cfu/g
Salmonella	Negative in 25g
E-Coli	Negative in 25g
Shelf Life	Two years

Hydration Note
Good hydration of gellan gum-LA needs high temperature of dispersion for gellan gum system, under constantly shear and heat to at least 90^oC. Adding relevant alkali metal ions and cooling down, we can get different gel texture. It may need some moderate chelating agent before dissolving Gellan Gum in the hard water.
Comparing to common grade gellan Gum, Hailan Gellan Gum has good dispersion, and will not form "fisheyes", or lumps. When we put the common grade gellan gum in water-based fluid systems, fisheyes can cause a host of problems in aqueous systems, special mixin equipment and increased energy consumption. Without forming any lumps, Hailan Gellan Gum has excellent dispersion, and will offer a good solution for your products.