Quality Specification
Quality Specification
| Item | Specification |
| Purity (CO2 yielding)% | 3.3 ~ 6.8 |
| Gel Strength g/cm2 | 900 |
| Transmittance % | 83 |
| Particle Size (Pass 80 mesh)% | 95 |
| Loss on Drying % | 10 |
| Ash % | 12 |
| pH value(20) | 6-8 |
| Isopropyl Alcohol | Negative |
| Arsenic mg/kg | 3 |
| Lead mg/kg | 2 |
| Total Bacterial cfu/g | 10000 |
| Yeast & Mould cfu/g | 100 |
| E. Coli MPN/100g | Negative |
| Salmonella | Negative |
Packing
Packing: 25kg/drum or20kg/carton or according to the request
Store
Store: Preserve inwell-closed containers, and store at room temperature.

- Tissue Culture Medium Tissue Culture Medium Tissue Culture MediumGellan gums are produced by microbial fermentation. Theyexist in both high and low acryl forms. The

- Thickener Thickener ThickenerGellan gum is applied in ice cream as the stabilizer, usinga very little amount of Gellan gum can improve its shape retention

- Suspending Agent Suspending Agent Suspending AgentA stable, pourable gelled beverage contained Gellan gum. Aprocess for preparing a gelled beverage which involve

- Stabilizer Stabilizer StabilizerLiquid, nutritionally complete formulas are disclosed withimproved physical stability. The nutritionally complete formulas

- Gelling Agent Gelling Agent Gelling AgentGellan Gum is widely applied in the jelly processing as thegelling agent, compared with sodium alginate, agar, gelati


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