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结冷胶 (低酰基）
有货
为什么选择此级别
，适用于对基线干扰要求严格的色谱和分析工作流程。
储存与运输
室温,干燥。常规运输 。请查阅批次 COA 获取详细规格。
质量文档
SDS、COA、产品数据表及规格说明书均可下载。可通过批号查询获取批次 COA。
文献证明
在色谱分析、有机合成和交叉偶联反应领域已被 0 篇同行评审文献引用。
概述
结冷胶是一种由微生物发酵产生的天然胞外多糖，兼具增稠、凝胶和稳定三重功能，在食品、药品（软/硬胶囊）、化妆品及化工等领域应用广泛。依据酰基含量差异，分为低酰基型和高酰基型两类，凝胶质地、透明度及口感表现各有特色，可灵活适配多元工艺需求。
天然来源，安全无毒，高效经济——结冷胶正凭借这些突出优势，在食品研发领域备受瞩目。其中，低酰基结冷胶形成脆性凝胶，对剪切力高度敏感，入口即化，口感清爽；相较于琼脂和卡拉胶，其在凝胶强度、透明度和用量效率上均实现全面超越，是食品质构改良的升级之选。
结冷胶的分子结构由D-葡萄糖、D-葡萄糖醛酸和L-鼠李糖按2:1:1摩尔比组成线性四糖重复单元，主链含羧基（—COO⁻M⁺），赋予其良好的水溶性和离子响应性。低酰基与高酰基两类产品，正是源于分子链上酰基取代基的有无与多少：
低酰基结冷胶——经碱处理脱酰基，分子链几乎不含乙酰基和甘油酰基侧链，链段堆积紧密，形成硬脆高透凝胶（透明度≥80%），剪切敏感，入口即化，是追求清爽口感和高透明度的首选。
高酰基结冷胶——天然未脱酰基形态，分子链携带乙酰基（O-6位）和甘油酰基（O-2位）侧链，取代度约0.5，空间位阻赋予凝胶柔软高弹的质地，持水性强，口感饱满厚实，适合需要顺滑咀嚼感的应用场景。
储运条件： 密封、干燥、室温储存。运输时轻卸轻放，防晒防潮，远离热源，禁与有毒有害物混运。
本品性能指标：
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阿拉丁结冷胶系列产品
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Gellan gum is a natural exopolysaccharide produced by microbial fermentation. It possesses triple functionality as a thickener, gelling agent, and stabilizer, and is widely used in food, pharmaceuticals (soft and hard capsules), cosmetics, and chemical industries. Depending on the acyl content, it is classified into low‑acyl and high‑acyl types, each offering distinct gel texture, transparency, and mouthfeel characteristics, allowing flexible adaptation to diverse processing requirements.
Derived from natural sources, safe, non‑toxic, highly efficient, and cost‑effective – these outstanding advantages have made gellan gum increasingly popular in food R&D. Among its variants, low‑acyl gellan gum forms a brittle gel that is highly sensitive to shear, delivering a refreshing, melt‑in‑the‑mouth sensation. Compared with agar and carrageenan, it demonstrates superior gel strength, transparency, and dosage efficiency, making it the upgraded choice for food texture modification.
The molecular structure of gellan gum consists of a linear tetrasaccharide repeating unit composed of D‑glucose, D‑glucuronic acid, and L‑rhamnose in a 2:1:1 molar ratio. The backbone contains carboxyl groups (—COO⁻M⁺), which confer excellent water solubility and ion responsiveness. The difference between low‑acyl and high‑acyl products originates from the presence and degree of acyl substituents on the molecular chain:
Low‑acyl gellan gum – obtained by alkali treatment to remove acyl groups. Its molecular chain contains almost no acetyl or glyceryl side chains, allowing close chain packing. This results in a hard, brittle, and highly transparent gel (transparency ≥80%), sensitive to shear, with a melt‑in‑the‑mouth feel – the premier choice for applications demanding a refreshing mouthfeel and high clarity.
High‑acyl gellan gum – the native, non‑deacylated form. Its molecular chain carries acetyl (at O‑6) and glyceryl (at O‑2) side chains, with a total degree of substitution of approximately 0.5 (i.e., about one acyl substituent per two repeating units). The steric hindrance from these side chains prevents tight chain packing, yielding a soft, highly elastic gel with strong water‑holding capacity, a full and rich mouthfeel, and lower transparency (turbid appearance), ideal for applications requiring a smooth, chewy texture.
Storage and Transport Conditions:
Store in a sealed container in a dry place at room temperature. During transport, handle with care, protect from sunlight and moisture, keep away from heat sources, and do not mix with toxic, hazardous, or contaminating substances.
Product Performance Specifications：
| Appearance | Off‑white powder, odorless, no caking |
| Gellan Gum | 85.0‑108.0 w/% |
| Loss on Drying | ≤15.0 w/% |
| pH | 5‑8 |
| 60‑Mesh Fine Powder | ≥92% |
| Transparency | ≥82% |
| Gel Strength | 1400-1500 g/cm² |
| Microbiological Limits | Total aerobic count ≤2000 CFU/g; Coliforms ≤30 MPN/100g; Moulds and yeasts ≤400 CFU/g; Salmonella: 0/25g |
| Heavy Metals Test | Lead ≤2 mg/kg |
Aladdin Gellan Gum Series Products:
| Product No. | Assay (w/%) | Gel Strength (g/cm²) | Transparency (%) | Total Plate Count (cfu/g) | Type | Application Area | Recommended Dosage (w/%) |
| G1527900 | 85.0–108.0 | 1000–1250 | ≥80 | ≤10000 | Low Acyl | Food: High-clarity suspension beverages | 0.018–0.02% |
| G1527901 | 85.0–108.0 | 1300–1400 | ≥82 | ≤5000 | Low Acyl | Food: Large-particle suspensions, regular jellies, beads/crystals | 0.02–0.05% |
| G1527902 | 85.0–108.0 | 1400–1500 | ≥82 | ≤2000 | Low Acyl | Food: High-transparency jellies, jams, baked goods, meat products | 0.1–0.5% |
| G1527903 | 85.0–108.0 | ≥1500 | ≥83 | ≤1000 | Low Acyl | Food: Multi-layer jellies, simulated foods, gummy candies | 0.3–0.7% |
| G1527906 | 85.0–108.0 | 1350–1450 | ≥83 | ≤500 | Low Acyl | Daily Chemicals: Home and automotive fragrances, cosmetics | 0.8–1.0% |
| G1527905 | 85.0–108.0 | ≥1500 | ≥84 | ≤200 | Low Acyl | Pharmaceutical: Smokable/edible beads, plant-based capsules | 0.3–1.0% |
| G1527907 | 85.0–108.0 | 900–1200 | ≥87 | ≤3000 | High Acyl | Agriculture: Plant tissue culture media, microbial culture media | 0.1–0.3% |
| G1527904 | 85.0–108.0 | Suspension ≤0.2 | / | ≤10000 | High Acyl | Food: Fruit juice, fruit pulp suspension, plant-based protein beverages, dairy products | 0.02–0.05% |
规格
别名
低酰基结冷胶
英文别名
Gellan Gum(Low Acyl) | GG
规格或纯度
含量85.0-108.0%; 凝胶强度1400-1500 g/c㎡; 透光率 ≥82%; 微生物限度 ≤2000 CFU/g
稳定性与储存
Store at room temperature long term (24 months).
英文名称
Gellan Gum (Low Acyl)
储存条件
室温,干燥
运输条件
常规运输
产品线
生物产品
技术文档
高级数据
质检证书（CoA,COO,BSE/TSE 和分析图谱)
C of A & Other Certificates(BSE/TSE, COO):
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技术文档和文章
溶液计算器
产品仅提供给经过验证的企业、机构和合格的专业人员用于研发。不适用于人类、动物、诊断或治疗。
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