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Commission Directive 2008/84/EC (repealed)Show full title

Commission Directive 2008/84/EC of 27 August 2008 laying down specific purity criteria on food additives other than colours and sweeteners (Text with EEA relevance) (Codified version) (repealed)

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E 418 GELLAN GUM

DefinitionGellan gum is a high molecular weight polysaccharide gum produced by a pure culture fermentation of a carbohydrate by natural strains of Pseudomonas elodea, purified by recovery with isopropyl alcohol, dried, and milled. The high molecular weight polysaccharide is principally composed of a tetrasaccharide repeating unit of one rhamnose, one glucuronic acid, and two glucoses, and substituted with acyl (glyceryl and acetyl) groups as the O-glycosidically linked esters. The glucuronic acid is neutralised to a mixed potassium, sodium, calcium, and magnesium salt
Einecs275-117-5
Molecular weightApproximately 500 000
AssayYields, on the dried basis, not less than 3,3 % and not more than 6,8 % of CO2
DescriptionAn off-white powder
Identification
A.Solubility
Soluble in water, forming a viscous solution.
Insoluble in ethanol
Purity
Loss on dryingNot more than 15 % after drying (105 oC, 21/2 hours)
NitrogenNot more than 3 %
Propane-2-olNot more than 750 mg/kg
ArsenicNot more than 3 mg/kg
LeadNot more than 2 mg/kg
MercuryNot more than 1 mg/kg
CadmiumNot more than 1 mg/kg
Heavy metals (as Pb)Not more than 20 mg/kg
Total plate countNot more than 10 000 colonies per gram
Yeast and mouldNot more than 400 colonies per gram
E. coliNegative in 5 g
Salmonella spp.Negative in 10 g

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