Gellan Gum E418 (Zibogel HA)

Product Details
Customization: Available
CAS No.: 71010-52-1
EINECS: 274-614-5
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  • Gellan Gum E418 (Zibogel HA)
  • Gellan Gum E418 (Zibogel HA)
  • Gellan Gum E418 (Zibogel HA)
  • Gellan Gum E418 (Zibogel HA)
  • Gellan Gum E418 (Zibogel HA)
  • Gellan Gum E418 (Zibogel HA)
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  • Overview
  • Product Description
  • Product Series
  • Technical index
  • Performance profile
  • Packaging
Overview

Basic Info.

Model NO.
Zibogel HA
Certification
ISO, Halal Kosher
Packaging Material
Paper
Storage Method
Normal
Shelf Life
2year
Application
Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
Appearance
White Powder
Storage Conditions
Cool and Dry Place
Transport Package
Bag
Specification
25kg/bag
Trademark
Yangsen
Origin
China
Production Capacity
6000mt/Year

Product Description

HENAN YANGSEN CHEMICAL TECHNOLOGY CO. LTD
CERTIFICATE OF ANALYSIS
Product Name Gellan Gum Type Zibogel HA
Production Date 2025.1.8 Test Date 2025.1.8
Expiry Date 2027.1.7 Report Date 2025.1.15
Batch No. 32250033 Quantity.kg  
Test Standard Enterprise Standard
Item Specification Result
Appearance Off white powder pass
Physical and chemical items
Purity, w/% 85.0-108.0 104
pH Value (0.5% in DI-water) 4.5-7.0 6.47
Suspension Pass Pass
Gel Strength, g/cm2   490
IPA or Ethanol, mg/kg ≤750 458
Identification Test Pass Pass
Loss of drying,% 15.0 5.83
Particle Size ( pass 60 mesh) , % ≥90 98.2
Lead(Pb),mg/kg ≤2 <2
Heavy Metal(Pb), mg/kg ≤20 <20
(As), mg/kg ≤2 <2
Cadmium,mg/kg ≤1 <1
Total Mercury(Hg), mg/kg ≤1 <1
Microbiological Items
Total Plate Count, cfu/g ≤10000 350
Yeast&Mould , cfu/g ≤400 <100
Coliform, MPN/100g ≤30 No detected
Salmononella 0/10g No detected in 10g No detected
Results This batch complies with enterprise standard.

Functional Benefits
In Beverages:
Suspends fruit pulp/particles to prevent sedimentation; improves smooth mouthfeel.
In Dairy Products:
Gelatin replacement (vegetarian-friendly) providing smooth texture; prevents whey separation.
In Confectionery/Desserts:
Forms elastic gels; sets rapidly (gels at 30-45°C).
In Sauces & Condiments:
Thickens, suspends spices; enhances flow control.
In Plant-Based Products:
Mimics animal-based product textures; improves water retention capacity.
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Product Description

 

Product Series

 

Technical index

 

Performance profile

 

Packaging

 

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