PLANT GEL (Like PHYTA GEL® Or GELLAN GUM®)

Plant gel is a High Molecular weight (formula weight approximately 500,000) Polysaccharide gum produced by fermentation of a carbohydrate by pseudomonas Elodea, purified, dried and powdered.

Plant gel will disperse in cold water. Dispersion is aided by use of warm/hot water. Plant gel can be used as a replacement for Agar Agar for many applications. Plant gel melts at 80°C to 100°C and gels at 10 to 50°C. Plant gel is clear, and there is no synerisis or weeping. Pant gel is pH tolerant from 3 to 10. Plant gel gelation is promoted by calcium chloride (fused). Plant Gel can be used for making clear gel, with rigidity, thermal stability, compatible with natural additives. Hence ideal for preparation of nutrient media for most microbial application and plant tissue culture work.With prominent gelling properly plant gel is widely used in food such as jelly, beverages, dairy products, jams, candy icing etc.

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Plant Gel is a type of polymer that holds water and nutrients around the root base of your plants and slowly time releases them to the root system of the plant. Plant Gel was originally developed for use in soil as a water-retaining additive.

Plant Gel is used as a soil additive or a soil replacement to hold water, air and nutrients around the roots of your plants so they don’t dry out so fast. This keeps your plants healthier and more vibrant. Plant Gel has other uses also such as candles and neck coolers.

Plant gel can enhance the hardness, elasticity and viscosity of flour products such as noodles, improve the taste, inhibit hot water swelling decrease the fragmentation of noodles and reduce turbidity of soup.

As the stabilising agent plantgel is used in icecream to improve shape maintenance. In cakes and cheese cakes it has moisture retention. Freshness preservation and shape preserving effects. In candy, plant gel is used to provide the product with good structure and texture and to shorten the formation time of starch soft candy gel.

Plant Gel – has the following advantages over Agar Agar.

Quantity requirement is only half compared to Agar.
Clarity for Gel is more.
Set more rapidly.
More stable at elevated temperature.
Less contaminants.
Resistant to enzymatic degradation.

APPLICATIONS
- Food & Beverages
- Medicine
- Cosmetics
- Plant-tissue culture
- Tooth paste
- Air Freshener
- Fertilizers gel

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Parameters	Values
Colour	off white
Odour	No odour
Appearance	Free flowing powder
Purity	85 – 100%
Loss on Drying	≤ 15 – 0%
Lead	≤ 2 mg/kg
Particle size 60 mesh	≥ 92%
Transparency	≥ 78%
Gel Strength	≥ 900g/cm2
Bacterium count	cfu/g ≤ 1000
Mould and yeast	cfu/ g ≤ 100
pH	4.0 – 7.0
Ash	≤ 15.0
Arsenic	< 4 ppm

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Items	Cat. #	Size
Plant gel	SCM004	500 g

# Any Custom Pack size is available as per the customer requirement.

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