Low acyl
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.
Usage and Applications
Gellan gum is employed in dairy products, beverages, desserts, and sauces to achieve desired texture and consistency. It stabilizes emulsions and suspensions, preventing ingredient separation. In pharmaceutical and cosmetic formulations, it serves as a thickening and gelling agent. Typical usage rates range from 0.1% to 0.5% by weight, depending on the desired gel strength and application.
Storage Instructions
Store in a cool, dry location away from direct sunlight and moisture.
Keep the container tightly sealed to prevent moisture absorption and clumping.
Ideal storage temperature is between 15–25°C with relative humidity below 65%.
Under proper conditions, gellan gum maintains stability for extended periods.
Avoid exposure to extreme temperatures and ensure the storage area is well-ventilated to prevent contamination.
