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Food additives data book - wordpres

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Forms strong, brittle gels which are optically clearer than agar and have similar gel strengths at half<br />

the concentration of the equivalent agar gel. In comparison with agar, calcium gellan gels have<br />

improved thermostability; they melt above 80°C<br />

SYNERGISTS: Gelatin; gum arabic<br />

ANTAGONISTS: None known<br />

FOOD SAFETY ISSUES: Non-toxic. The powder is combustible<br />

LEGISLATION: USA: UK and EUROPE: CANADA: AUSTRALIA/PACIFIC RIM:<br />

FDA 21CFR § 172.665 Europe: E418 approved Japan: approved for use as a<br />

natural thickener and stabiliser<br />

REFERENCES: Kang, K. S., and Pettitt, D. J. (1993) Xanthan, Gellan, Welan and Rhamsan. In: Whistler, R. L., and<br />

J. N. BeMiller (Eds.), Industrial Gums: Polysaccharides and Derivatives. 3rd edition, pp. 341–395.<br />

Ash, M., and Ash, I. (1996) <strong>Food</strong> Additives. Gower Publishing Co., Brookfield, VT.<br />

ANY OTHER RELEVANT INFORMATION: Gellan is a natural polysaccharide obtained from cultures of the microorganism Pseudomonas elodea<br />

Gellan 699

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