1.Gellan Gum LA Gel Strength can be as high as 1300g/cm3 (perfect for gelling application) ; 2.Transparency/ Transmittance can be as high as 95%(good for Plant Tissue Culture Mediam Application); 3.Heat Stability; Heat Irreversible; 4.Excellent acid stability; 5.Better taste-releasing ability; 6.Good compatibility with other ingredients and hydrocollids; 7.Fluid gel suspension; 8.Quite low dosage(0.01%-1.5%). 9.Good Moisture Maintain Ability.

1. Zhengzhou CINOGEL Biotech Co.,Ltd
NO.14 Shang wu nei huan Road,CBD,
Zhengzhou,Henan Province,P.R.China 450000;
W:www.cinogel.com E:GellanGum@cinogel.com
PRODUCT DATA SHEET
GELLAN GUM LOW ACYL(FOOD ADDITIVE)
Description
Features
Benefits
Typical Applications
Typical Use Level
Dispersion/Hydration
Standard Packaging
Ingredient/Labeling
Regulatory
Information
Storage Conditions/
Shelf Life
Quality System
gellan gum LA
Low acyl gellan gum is widely used in food and beverage as stabilizer,
gelling agent and suspending agent.
low dosage and high transparency
excellent thermal and acid stability,
better taste-releasing ability
good compatibility with other ingredients, for example, agar, carrageenan ,
Xanthan gum, etc.
strong suspending ability and acid capacity
compatible with beverages PH ≥ 3.5
results in products with excellent shelf life stability
Jelly, bread fillers, dairy products, instant coffee, tea beverages
transparency beverages and candy, sweets
air freshener, tissue culture medium plant, toothpaste
Oil drilling
LA gellan gum is typically used at 0.02-0.04%
LA gellan gum can be dispersed readily into milk or other beverage
systems using common mixing devices. The product can be activated by heat
treatments such as HTST, UHT, pasteunzation and retort processes
Packed in25kg kraft paper drums.
Primary packaging:food grade plastic bag.
1.1 Package material:food grade HDPE plastic
Secondary packaging:kraft paper drum
2.1 Package material:kraft paper
The ingredients of this product comply with the following regulations and
standards Gellan gum: Food Chemicals Codex 21 CFR § 172.665(USA),
Canadian Food and Drug Law(Item G.2, Table IV) AND Japan’s Specifications
and Standards for Food Additives.
Store away from heat and moisture, preferably at a cool and dry area. The
product, when stored in these conditions and in its original unopened packaging,
will maintain its initial properties for two years.
Manufactured according to a Quality Systerm registered to ISO9001:2008.

2. GELLAN GUM LA
Nitrogen(VOl.4)
Isopropyl alcohol
Microbiological Criteria
Lead (Vol. 4)
Wangzhi Feng
General Manager
Date:Oct. 29th
,2015
INGREDIENT BREAKDOWN DECLARATION
GELLAN GUM LOW ACYL (FOOD ADDITIVE)
E number Ingredient CAS number %
E418 GELLAN GUM 71010-52-1 100
100
We, Zhengzhou CINOGEL Biotech Co.,Ltd, herewith confirm that the ingredient of our product is 100%
Gellan gum（INS No.418) and is food grade suitable for human consumption.
We hereby confirm that the ingredients of gellan gum LA meet the quality and purity requirements of
FAO/WHO JEFCA for the identity and purity of a Food Additive
as per attached specification.
Sincerely,
Wangzhi Feng
General Manager
Not more than 3%
Not more than 750mg/kg
Total plate count: not more than 10,000 colonies per gram
E.coli: Negative by test
Salmonella:Negative by test
Yeasts and moulds: Not more than 400 colonies per gram
Not more than 2 mg/kg
Determine using an atomic absorption technique appropriate to the specified
level. The selection of sample size and method of sample preparation may
be based on the principles of the method described in Volume 4,
“Instrumental Method.”

3. Production Flowchart
GELLAN GUM LOW ACYL (FOOD ADDITIVE)
Fermentation 发酵
Acid out and Filtering 酸析过滤
Sol and Deacylation 溶胶脱酰
Deacylation and Filtering 脱酰过滤
Gel and dewatering 凝胶脱水
Pelleting 造粒
Drying 干燥
Milling 粉碎
Screening 筛分
Mix 混合
Incubation of Pseudomonas elodea
Seed Culture
Yeast extract 酵母膏
Fish peptone 鱼蛋白胨
White granulated sugar 白砂糖
Sodium chloride 氯化钠 Sodium hydroxide
氢氧化钠
Bean flour 豆粉
Edible glucose 食用葡萄糖
Potassium dihydrogen
phosphate 磷酸二氢钾
Potassium hydrogen
phosphate 磷酸氢二钾
Defoaming agent 消泡剂
Calcium carbonate 碳酸钙
Consumption of magnesium
sulfate 食用硫酸镁
Hydrochloric acid
盐酸
Calcium chloride 氯化钙
Diatomaceous earth 硅藻土
Sodium citrate 柠檬酸钠
Sodium chloride
氯化钠
Finish product gellan gum LA 成品
Packing 计量包装

4. Product Specification Sheet
GELLAN GUM LOW ACYL(FOOD ADDITIVE)
Gellan gum LA complies with requirements contained in the following regulations and standards:Food
Chemicals Codex, 21 CFR § 172.665(USA), Canadian Food and Drug Law(Item G.2, Table IV) AND
Japan’s Specifications and Standards for Food Additives.
SYNONYM INS No. 418
DEFINITION
C.A.S number 71010-52-1
Formula weight Approximately 500,000
Assay Yields, on the dried basis, not less than 3.3% and not more than 6.8% of car
DESCRIPTION Off-white powder
FUNCTIONAL USES Suspending agent, stabilizer
CHARACTERISTICS
IDENTIFICATION
Solubility (Vol.4) Soluble in water, forming a viscous solution; insoluble in ethanol
Gel test with calcium ion
Gel test with sodium ion
PURITY
Loss on drying(Vol. 4) Not more than 15%(105°, 21/2
h)
INS No. 418
LAG001 gellan gum is a new type of high polymer gel of exopolysaccharides
produced by fermentation with sphingomonas paucimobilisaby uder the
conditions of special nutrient medium, then purified, dried and grinded in white
powder or light-yellow powder.
Yields, on the dried basis, not less than 3.3% and not more than 6.8% of carbon
dioxide (CO2)
Add 0.6g of the sample to 120g of deionized water, boiling and stiring to make
sure all is dissolved.using a motorized stirrer having a propeller-type stirring
blade. Draw a small amount of this solution into a wide bore pipet and transfer
into a 2.7% solution of calcium chloride. The gel will be formed immediately.
The gel will be formed immediately.
Add 1.0 g of the sample to 120g of deionized water, boiling and sriring to make
sure all is dissolved. using a motorized stirrer having a propeller-type stirring
blade. Add 0.5% of sodium chloride, heat to 85° with stiring and hold at 85° for 20
min. Allow the solution to cool to room temperature. A firm gel is formed.

5. gellan gum LA
Specifications
Property Requirement Test Method
Loss on Drying Not more than 15% Q/DCX001S-2015
Appearance off-white powder
Suspendsion Pass Q/DCX001S-2015
Bacteria Not more than 10,000cfu/g GB4789.2
Yeast Not more than 400cfu/g GB4789.5
Mold Not more than 400cfu/g GB4789.5
Coliform Negative Q/DCX001S-2015
Escherichia coli Absent in 25g GB4789.3
Salmonella spp Absent in 25g GB4789.4
gellan gum LA
METHODS OF TESTING(Full details of test methods are available upon request)
Loss on Drying(Q/DCX001S-2015)
Spread 3-5g product evenly on a tared weighing pan and weigh accurately Dry in an oven at 105℃
for 21/2
hours Cool in a desiccator and reweigh
Appearance
Qualitative evaluation
Supension(Q/DCX001S-2015)
Test method available upon request.
Bacteria(GB4789.2)
Follow the procedures as given for microbial limit tests in the current edition of the United States
Pharmacopoeia.
Coliform (Q/DCX001S-2015), Yeast and Mold( GB4789.5)
Follow procedures as given for microbial limits in the current edition of the United States
Pharmacopoeia. .
Salmonella spp. (GB25535-2010), Escherichia coll(GB25535-2010)
Test method is available upon request.
NOTE: reserves the right to use company test methodology.
Wangzhi Feng
General Manager

6. Attention: TAIWAN FDA
Subject: GELLAN GUM LOW ACYL (FOOD ADDITIVE)
To Whom It May Concern:
We hereby confirm that the ingredients of GELLAN GUM LOW ACYL(FOOD ADDITIVE) meet the
quality and purity requirements of FAO/WHO JEFCA for the identity and purity of a Food Additive
as per attached specification.
Sincerely,
Wangzhi Feng
General Manager
Packaging Specification
Product: Gellan gum LA Packing size:25kg./drum
Package information:
1. Primary packaging: food grade plastic bag.
1.1 Package material:food grade HDPE plastic.
1.2 Dimensions:L110cm x W40cm
2. Secondary packaging:kraft paper drum
2.1 Package material:kraft paper
2.2 Dimensions:L34cm x W34cm x H48cm
Wangzhi Feng
General Manager
Oct. 19th
,2015
Label