Viscosity Grade: Gelase high-viscosity grade is used in food thickening applications, where it provides stable and uniform texture control.

Purity 98%: Gelase purity 98% is used in pharmaceutical excipient formulations, where it ensures high biocompatibility and minimization of impurities.

Molecular Weight 150 kDa: Gelase molecular weight 150 kDa is used in controlled-release drug delivery systems, where it allows for predictable dissolution rates.

Stability Temperature 80°C: Gelase stability temperature 80°C is used in hot-fill beverage processing, where it maintains gel structure and stability during pasteurization.

Particle Size 100 µm: Gelase particle size 100 µm is used in cosmetic cream formulations, where it enhances suspension uniformity and smooth application.

Solubility 50 g/L: Gelase solubility 50 g/L is used in instant food mixes, where it enables rapid dispersion and hydration.

Melting Point 210°C: Gelase melting point 210°C is used in baking applications, where it withstands high process temperatures without decomposition.

Low Endotoxin: Gelase low endotoxin is used in cell culture media production, where it reduces cytotoxicity and supports cell viability.

pH Range 5-9: Gelase effective pH range 5-9 is used in beverage clarification processes, where it retains functional activity across varying acidity levels.

Enzymatic Stability 48 hours: Gelase enzymatic stability 48 hours is used in bioprocessing workflows, where it maintains performance during extended reaction periods.