结冷胶 (CAS No.71010-52-1)
- 物化性质
- 米黄色干粉，无特殊滋味和气味，约150℃分解。不溶于非极性有机溶剂和冷水，但可在水中搅拌分散，加热溶解成透明溶液，冷却后形成透明坚实凝胶。耐热、耐酸，对酶稳定。在阳离子存在下，加热后冷却可形成坚硬脆性凝胶，凝固温度30-45℃，熔化温度可低于或高于100℃，凝胶强度随胶浓度和阳离子浓度变化。
- 技术参数
- 含量（以干基计）85.0%～108.0% 干燥减量≤15.0% 铅≤2 mg/kg 凝胶强度≥850 g/cm² 菌落总数≤10000 cfu/g，大肠菌群≤30 MPN/100g，沙门氏菌不得检出
English description（英文原文，共 1245 字符）
Product Name:Gellan Gum
English Name:Gellan Gum
CAS No.:71010-52-1
Aliases:Kelcogel
Physical Properties:Beige powder with no distinct taste or odor, decomposes at about 150°C. Insoluble in non-polar organic solvents and cold water, but disperses in water upon stirring and dissolves when heated to form a clear solution, which cools to a transparent firm gel. Exhibits good heat and acid resistance and high enzymatic stability. In the presence of cations, a hard brittle gel forms upon heating and subsequent cooling. Gelation temperature is 30-45°C, while melting temperature can be below or above 100°C, depending on cation type and concentration.
Uses:Gellan gum possesses superior gelling properties and can gradually replace agar and carrageenan. It is widely used in foods such as puddings, jellies, beverages, dairy products, jams, candies, and meat products to improve texture, shape retention, and mouthfeel. In non-food applications, it is used in microbiological culture media, sustained-release drug delivery, and toothpaste.
Technical Specifications:
Assay (on dry basis) 85.0%-108.0%
Loss on drying ≤15.0%
Lead ≤2 mg/kg
Gel strength ≥850 g/cm²
Total plate count ≤10000 cfu/g, coliforms ≤30 MPN/100g, Salmonella negative
English Name:Gellan Gum
CAS No.:71010-52-1
Aliases:Kelcogel
Physical Properties:Beige powder with no distinct taste or odor, decomposes at about 150°C. Insoluble in non-polar organic solvents and cold water, but disperses in water upon stirring and dissolves when heated to form a clear solution, which cools to a transparent firm gel. Exhibits good heat and acid resistance and high enzymatic stability. In the presence of cations, a hard brittle gel forms upon heating and subsequent cooling. Gelation temperature is 30-45°C, while melting temperature can be below or above 100°C, depending on cation type and concentration.
Uses:Gellan gum possesses superior gelling properties and can gradually replace agar and carrageenan. It is widely used in foods such as puddings, jellies, beverages, dairy products, jams, candies, and meat products to improve texture, shape retention, and mouthfeel. In non-food applications, it is used in microbiological culture media, sustained-release drug delivery, and toothpaste.
Technical Specifications:
Assay (on dry basis) 85.0%-108.0%
Loss on drying ≤15.0%
Lead ≤2 mg/kg
Gel strength ≥850 g/cm²
Total plate count ≤10000 cfu/g, coliforms ≤30 MPN/100g, Salmonella negative
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常见问题
- 结冷胶的 CAS 号是多少？
- 结冷胶的 CAS 号是 71010-52-1。
- 结冷胶的英文名称是什么？
- 结冷胶的英文名称为 Gellan Gum。
- 结冷胶还有哪些别名？
- 结冷胶又称 凯可胶。
- 结冷胶有哪些供应商和生产厂家？
- 掌上化工当前收录 1 条结冷胶供应报价，来自 1 家供应商，可按地区、纯度、级别筛选对比。
- 结冷胶的供应商主要分布在哪些地区？
- 结冷胶的供应商主要分布在 上海市（1 条） 等地。
- 结冷胶有哪些级别可选？
- 平台上结冷胶的供应级别包括 工业级。
- 结冷胶的报价单位是什么？
- 结冷胶的报价单位主要有 千克。
- 哪里可以查到结冷胶的价格？
- 掌上化工结冷胶产品页汇总了各供应商的最新报价与规格，地址：/chemicals/71010-52-1/。部分供应商价格为电议，可通过页面上的询价功能直接获取。
以上信息由平台根据收录的产品数据自动生成，数据更新时间 。 价格与库存由供应商自行发布，实际交易请以询价结果为准。
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