HIGH-PERFORMANCE CLARIFIED GELLAN GUM

PROBLEM TO BE SOLVED: To provide: low-acyl and partially-deacylated gellan gums having high clarity without using a conventional filter press when rehydrated in a solution, showing little depolymerization, causing little decrease of molecular weight, and having increased gel strength; a desert gel c...

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Hauptverfasser:	DIMASI DON, YUAN RONNIE C, BALDWIN WILLIAM C, DANIEL E JACKSON, BRADLEY S DOMINIK, ANDREW J GRAZELA, BEZANSON RALPH D
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide: low-acyl and partially-deacylated gellan gums having high clarity without using a conventional filter press when rehydrated in a solution, showing little depolymerization, causing little decrease of molecular weight, and having increased gel strength; a desert gel containing the high-performance gellan gums; and food and non-food industrial products such as snacks, beverages, microbial and tissue culture media, and liquid cleaners.SOLUTION: A low acyl gellan gum is produced by: fermenting a PHB-deficient strain of Sphingomonas elodea in a fermentation broth; optionally clarifying the fermentation broth by a chemical/enzymatic process; deacylating the clarified fermentation broth with a caustic agent; and precipitating the low-acyl gellan gum from the fermentation broth, the gellan gum having a total acyl content of 2.0% or less. The low-acyl gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 300 g/cm.