Plant Gel is the brand name for the Gellan Gum of Marine Hydrocolloids. Plant gel is a High
Molecular weight (formula weight approximately 500,000) Polysaccharide gum produced by
fermentation of a carbohydrate by pseudomonas Elodea, purified, dried and powdered.
Plant gel will disperse in cold water. Dispersion is aided by use of warm/hot water. Plant gel 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. Plant Gel is clear and no synerisis or weeping. Pant gel is pH tolerant from 3 to 10. Plant gel gelation is promoted by calcium chloride (fused). Plant Gel can be used for making clear gel, with rigidity, thermal stability, compatible with natural additives. Hence ideal for preparation of nutrient media for most microbial application and plant tissue culture work.With prominent gelling properly plant gel is widely used in food such as jelly, beverages, dairy products, jams, candy icing etc.
Plant Gel – Gel has the following advantages over Agar Agar.
Plant gel 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 the stabilising agent plantgel is used in icecream to improve shape maintenance. In cakes and cheese cakes it has moisture retention. Freshness preservation and shape preserving effects. 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.
|Appearance||Free flowing powder|
|Purity||85 - 100%|
|Loss on Drying||≤ 15 - 0%|
|Lead||≤ 2 mg/kg|
|Particle size 60 mesh||≥ 92%|
|Gel Strength||≥ 900g/cm2|
|Bacterium count||cfu/g ≤ 1000|
|Mould and yeast||cfu/ g ≤ 100|
|pH||4.0 – 7.0|
|Arsenic||< 4 ppm|