ʻO Gellan Gum CAS:71010-52-1 Mea Hana Mea Hoʻolako

He pani agar a he mea hoʻopili gelling ʻo Gellan Gum, a he mea pono ia i nā ʻano matricies immobilization like ʻole. Hoʻohana ʻia ka gellan gum ma ke ʻano he mea hoʻopili gelling, thickener, a me ka stabilizer i nā hoʻomākaukau hoʻonaninani. He gum i loaʻa ʻia ʻo Gellan Gum ma o ka fermentation o ka microorganism sphingomonas elodea. ʻO nā kō i hoʻohui ʻia he glucose, glucuronic acid, a me rhamnose ma ka ratio molecular o 2:1:1, e hoʻopili ʻia ana e hāʻawi i kahi ʻano mua i haku ʻia me kahi linear tetrasaccharine repeating unit. ʻO ka hoʻōla pololei ʻana e hua mai i ka gum i kona ʻano acyl maoli a kiʻekiʻe paha kahi i loaʻa ai ʻelua mau acyl substituents, acetate a me glycerate. He elastic a cohesive nā gels mai kēlā ʻano. ʻO ka hoʻōla ʻana ma hope o ka deacetylation ua wehe ʻia nā hui acyl e hua mai i ke ʻano acyl haʻahaʻa; he ikaika a palupalu kēlā mau gels. ma ke ʻano laulā, ʻo ka acyl gellan gum kiʻekiʻe i hoʻopuehu ʻia i loko o ka wai e pehu e hana i kahi suspension mānoanoa a ma ka hoʻomehana ʻana, nalowale kona viscosity ma ka hydration. ʻO ka gellan gum acyl haʻahaʻa he hapa wale nō ka hoʻoheheʻe ʻia i ka wai anuanu a hoʻoheheʻe ʻia ma ka hoʻomehana ʻana i 70°c a ʻoi aku paha. Hana ʻia ka gelation ma hope o ka hoʻomaʻalili ʻana a me ka pane ʻana me nā ions, ʻo ka hapa nui he mau ions calcium. He ʻoluʻolu ka gellan gum i nā ions. ʻO nā hoʻohana e komo pū me nā hoʻopiha hua bakery, nā mea ʻono, nā icings, nā huahana waiū, nā mea inu, a me nā uhi.