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
| 性状 | 呈浅白色粉末状、无气味、无结块 |
| 结冷胶 | 85.0‑108.0 w/% |
| 干燥失量 | ≤15.0 w/% |
| 均匀悬浮 | <0.2 w/‰ |
| 微生物限度 | 菌落总数≤ 10⁴ CFU/g; 大肠菌群≤30 MPN/100g; 霉菌和酵母≤400 CFU/g; 沙门氏菌:0/25g |
| 重金属检测 | 铅 ≤2 mg/kg |
阿拉丁结冷胶系列产品
| 产品号 | 含量 (w/%) | 凝胶强度 (g/cm²) | 透光率 (%) | 菌落总数 (cfu/g) | 类型 | 应用领域 | 建议用量 (w/%) |
| G1527900 | 85.0–108.0 | 1000–1250 | ≥80 | ≤10000 | 低酰基 | 食品：高透悬浮饮料 | 0.018–0.02% |
| G1527901 | 85.0–108.0 | 1300–1400 | ≥82 | ≤5000 | 低酰基 | 食品：大颗粒悬浮、普通果冻、晶球 | 0.02–0.05% |
| G1527902 | 85.0–108.0 | 1400–1500 | ≥82 | ≤2000 | 低酰基 | 食品：高透明果冻、果酱、烘焙食品、肉制品 | 0.1–0.5% |
| G1527903 | 85.0–108.0 | ≥1500 | ≥83 | ≤1000 | 低酰基 | 食品：多层果冻、仿生食品、软糖 | 0.3–0.7% |
| G1527906 | 85.0–108.0 | 1350–1450 | ≥83 | ≤500 | 低酰基 | 日化：家居、车载香膏、化妆品 | 0.8–1.0% |
| G1527905 | 85.0–108.0 | ≥1500 | ≥84 | ≤200 | 低酰基 | 医药：烟用爆珠、植物胶囊 | 0.3–1.0% |
| G1527907 | 85.0–108.0 | 900–1200 | ≥87 | ≤3000 | 高酰基 | 农业：植物培养基、微生物培养基 | 0.1–0.3% |
| G1527904 | 85.0–108.0 | 悬浮≤0.2 | / | ≤10000 | 高酰基 | 食品：果汁、果肉悬浮、植物蛋白饮料、乳制品 | 0.02–0.05% |
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：
ZJ26F1039981
危险品化学品经营许可证（带存储）