Kochi, Kerala, India GST : 32AAEFM574OKIZB Verified Supplier
Leading Manufacturer, Supplier & Retailer of Plantgel (Gellangum) and Xanthan Gum.
Plantgel (Gellangum) is the brand name for the Gellan Gum of Marine Hydrocolloids. Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea . It has a high molecular weight of approximately 500, 000. Polysaccharide gum is produced by the fermentation of a carbohydrate by Pseudomonas Elodea, and it is then purified, dried and powdered. Plantgel (Gellangum) will disperse in cold water. Dispersion is aided by use of warm/hot water. It can be used as a replacement for Agar Agar for many applications. Plant gel melts at 80°C to 100°C and gels at 10 to 50°C. It is clear and has no syneresis or weeping. It is pH tolerant from 3 to 10. Gelation is promoted by calcium chloride (fused). Plantgel (Gellangum) can be used for making clear gel, with rigidity, thermal stability, compatible with natural additives and is ideal for preparation of nutrient media for most microbial application and plant tissue culture work. Because of its prominent gelling properties, Plant Gel is widely used in food such as jelly, beverages, dairy products, jams, candy icing etc. Applications Plantgel (Gellangum) has been approved for food, non-food, cosmetic and pharmaceutical uses. It finds a variety of applications across Food & Beverages, Medicine, Cosmetics, Plant-tissue culture, Tooth paste, Air Freshener and Fertiliser gel. More Info Used as suspending and stabilising agent in beverages. Thickening agent, stabilises in diary products. Fruit juice, Fruit pulp Suspension and stabilizers Gelling agent and stabilizer in jellies, jams and soft candy. Stabiliser formed- products with gelling agent. In baked products as coating agent. In cosmetics as a thickening agent Details Plantgel (Gellangum) can enhance the hardness, elasticity and viscosity of flour products such as noodles, improve the taste, inhibit hot water swelling decrease the fragmentation of noodles and reduce turbidity of soup. As a stabilising agent, Plant Gel is used in Icecream to improve shape maintenance. In cakes and cheese cakes it has moisture retention. It also helps with freshness preservation and also in shape preserving. In candy, Plant Gel is used to provide the product with good structure and texture and to shorten the formation time of starch soft candy gel. It can also be used in production of jam and jelly in place of pectin, as well as in stuffing of pastry and fruit pie. Packaging 5, 10, 20, 25 kg cartons, 25 kg fibre drum and carton for bulk &250 and 500 gm polycontainers for retail
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Xanthan Gum is widely used as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It is also used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, Xanthan Gum has many advantages. Xanthan gum can produce a significant increase in the viscosity of a liquid and has high solubility in water. Unique pseudo-plasticity rheological property of Xanthan Gum makes it high-efficient emulsifier and stabilizer. Excellent stability to large range of temperature and pH change. Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners. Perfect synergistic action when blended with guar gum, locust been gum and other colloids. Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder. Applications Xanthan gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of food and beverage products. Xanthan gum can also extend the shelf life of products, simplifying the filling and sterilization during the course of production. Food Grade Xanthan Gum Xanthan gum is used in wide range food products, such as sauces & dressings, meat & poultry products, bakery products, confectionery products, beverages, dairy products, others. It can also extend the shelf life of food products. In foods, Xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture and mouth feel in many ice creams. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels. Pharmaceutical & Fine Chemical Grade Xanthan Gum In cosmetics, Xanthan Gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan Gum is a common ingredient in fake blood recipes, and in gunge/slime. It can be used as thickener and stabilizer in liquid or ointment medicine, cosmetic, oral care products, household lotion. It can bring excellent effectiveness, such as enhancing the products-shaping and mouth-feeling, preventing the products from separating, making feeding and extrusion easier, improving products dispersability and absorbability. Industrial Grade Xanthan Gum Acting as thickener and stabilizer, Industrial Grade Xanthan Gum can be applied to many industrial fields, such as oil drilling, pesticide, pottery & porcelain, printing & dyeing, painting, paper-making, mine-extraction. In the oil industry, xanthan gum is used in large quantities to thicken drilling mud. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout. Specifications Appearance: white-like or light yellow free flowing powder ; PH (1% solution) : 6.0 – 8.0 Moisture (%) : 13 maximum ash (%) : 13 maximum Total nitrogen (%) 1.5 maximum Pyruvic acid (%) : 1.5 minimum Shearing ratio : 6.5 minimum Particle size (mesh) : 80/120/200 1% viscosity (cps) < 1200 1200-1450 < 1450 Arsenic (ppm) < 3 < 3 < 3 Lead (ppm) < 5 < 5 < 5 Heavy metal (ppm): < 20 < 20 < 10 total plate count (cfu/g) < 2000 < 2000 < 2000 yeast & mould (cfu/g) not required ≤ 100 ≤ 100 salmonella: negative in 10g; E-coil; negative in 5g;