【Gellan gum——Introduction】        Gellan gum, also known as Keke gum, is a high molecular linear polysaccharide. Gellan gum dry powder is beige, has no special taste and smell, and decomposes without melting at about 150°C. It has good heat and acid resistance and high stability to enzymes. It is insoluble in non-polar organic solvents and cold water, but it can be dispersed in water with a little stirring, and can be dissolved into a transparent solution after heating. After cooling, it can form a transparent and solid gel. Soluble in hot deionized water or a solution of low ionic strength in the presence of an integrant, the aqueous solution is neutral. application Gellan gum can be used as a thickener and stabilizer. Precautions for use: This product is easy to use. Although it is insoluble in cold water, it can be dispersed in water after a little stirring. It dissolves into a transparent solution when heated, and forms a transparent and solid gel after cooling. The dosage is small, usually only 1/3~1/2 of the dosage of agar and carrageenan, and the general dosage is 0.05% to form a gel (the usual dosage is 0.1%~0.3%).       The prepared gel is rich in juice, has good flavor release, and has a mouthfeel that melts in the mouth. It has good stability, resistance to acid hydrolysis and enzymolysis, and the gel made is very stable even under high-pressure cooking and baking conditions, and is also very stable in acidic products. good. Its texture is not changed by time and temperature during storage   Usage and dosage Due to the superior gel performance of gellan gum, it has gradually replaced the use of agar and carrageenan. Gellan gum is widely used in food, such as pudding, jelly, sugar, beverages, dairy products, jam products, bread fillers, surface smoothing agents, candies, sugar coatings, seasonings, etc. It is also used in non-food industries, such as microbial culture medium, slow release of drugs, toothpaste, etc.   Gellan gum can enhance the hardness, elasticity, and viscosity of noodle products. It can also improve the taste, inhibit hot water swelling, reduce cross-section, and reduce soup turbidity. Adding it to the dough for making biscuits can also improve the level of biscuits. , to make biscuits have good looseness; gellan gum is used as a stabilizer in ice cream to improve shape retention; used in cakes and cheese cakes, it has the effect of moisturizing, freshness and shape retention; gellan gum is used in candies , can provide products with superior structure and texture, and shorten the time for the formation of starch fudge colloid; it can also be used to replace pectin to prepare jams and jellies, and can also be used in pastry and fruit pie fillings; in meat products and vegetables During the processing of the product, adding gellan gum will make it have a refreshing taste and play a good role in making up for the lack of product taste. Gellan gum can be used together with other hydrosols to gel pet food; it can be mixed with sucrose, sodium citrate, slowly dissolving acid (fatty acid, adipic acid) etc. And high-transparency hot water dessert gel, which has the characteristics of fast breaking after mouthfeel and loose flavor release; it can replace pectin to make jam. It can also be used in combination with or partially replacing starch as a filling in pastries and fruit pies.