An anionic fermentation gum primarily defined as high-acyl (HA) and low-acyl (LA) grades
DISTINCTIVE STRENGTH
Can form a weak fluid-gel network that holds particles up while the drink still feels light and pours easily
How it is made
Sphingomonas elodea ferments a carbohydrate feedstock. Gum is recovered and dried; an alkaline treatment removes acyl groups to produce LA material.
Applications
Dairy and plant-based beverages, suspension of cocoa or minerals, dessert gels, fruit preparations and tissue-culture media.
Low-Acyl (LA) Grades
Multiple grades available with specifications in ranges below
Gel characteristics: Firm, brittle, clean-breaking
Gel appearance: Clear
pH (0.5% solution): 4.0–7.0
Loss on drying: 15% maximum
Total ash: 15% maximum
Particle size: ≥95% through 60 mesh
Ships from: Loredo TX, Grand Rapids MI
High-Acyl (HA) Grades
Multiple grades available with specifications in ranges below
Gel characteristics: Soft, elastic, flexible
Gel appearance: Opaque to translucent
pH (0.5% solution): 4.0–7.0
Loss on drying: 15% maximum
Total ash: 15% maximum
Particle size: ≥95% through 60 mesh
Ships from: Loredo TX, Grand Rapids MI
