Gellan gum is a polysaccharide produced through fermentation of the bacterium Sphingomonas elodea. It functions as a gelling agent, stabilizer, and thickener in food and non-food applications. The compound forms gels at low concentrations and provides viscosity control in liquid systems.
Low Acyl Gellan Gum
Low Acyl Gellan Gum generally forms firm, brittle, and more rigid gels. It is commonly used where a stronger gel structure and good suspension properties are required.
Usage and Applications
Gelling agent for food and beverage formulations.
Used in jellies, desserts, confectionery, and sauces.
Used as a suspending and stabilizing agent in beverages.
Suitable for formulations requiring a firm and structured gel.
Usage level depends on the formulation and desired gel properties.
High Acyl Gellan Gum
High Acyl Gellan Gum generally forms soft, elastic, and more flexible gels compared with Low Acyl Gellan Gum. It is commonly used where a softer gel texture is required.
Usage and Applications
Gelling agent for food and beverage formulations.
Used in desserts, jellies, sauces, and dairy or plant-based formulations.
Used as a thickening, suspending, and stabilizing agent.
Suitable for formulations requiring a soft and elastic gel.
Usage level depends on the formulation and desired gel properties.
Storage Instructions
Store in a cool, dry place in a tightly sealed container. Protect from moisture, heat, direct sunlight, and contamination. Recommended storage temperature: 15–25°C.
