Highly Effective Gelling and Thickening
A transparent and stable gel can be formed at a very low dosage, with both thickening and suspending functions, significantly improving food texture and taste.
Gellan Gum
Functional colloid for thickening natural fermented gel and improving food texture
Product Overview & Features
Functional colloid for thickening natural fermented gel and improving food texture
Gellan gum is an extracellular water-soluble polysaccharide produced by bacterial fermentation. Its structure is a linear polysaccharide composed of glucose, glucuronic acid and rhamnose in a ratio of 2:1:1. As a food colloid, gellan gum has excellent gelling properties and thickening effects. High acyl gellan gum is suitable for desserts, dairy products and other products, while low acyl gellan gum is suitable for jelly and other products. It is used as an emulsifier, stabilizer, thickener and gelling agent in the food industry to enhance the hardness, elasticity and viscosity of flour products and improve the taste.
Contact Us Now- Chemical Formula
- No fixed perfect molecular formula
- Applicable Standard
- GB 25535-2010
- CAS No.
- 71010-52-1
- Product Characteristics
- Gellan gum is almost a white powder, odorless and tasteless.
- Packaging
- 25kg barrel
Product Applications
Acid and Heat Resistant
It remains stable in a wide pH range and is resistant to high temperature processing. The gel strength is less affected by pH and is suitable for hot filling products such as acidic beverages and jams.
Variety of Textures
By adjusting the ion concentration, a brittle or elastic gel texture can be formed, which is suitable for desserts, jelly, meat products and plant-based foods to meet diverse taste needs.
Synergistic Formula
Used in conjunction with other hydrophilic colloids (such as xanthan gum, locust bean gum), it can optimize gel strength and water retention, and improve product stability and sensory quality.
