Gellan Gum (Low & High Acyl Content)

What is Gellan gum?

Gellan gum is a water soluble polysaccharide produced made from a sugar source through chemical fermentation of a pure culture of Sphingomonas elodea. After the fermentation process, it is dried and milled into powder for use in a variety of applications.

Gellan gum is a soluble dietary fiber. This multifunctional gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures. It is available in two types, high and low acyl content.

• Low acyl gellan gum products form firm, non-elastic, brittle gels.
• High acyl gellan gum forms soft, very elastic, non-brittle gels. Varying the ratios of the two forms of gellan produces a wide variety of textures.
• Based on the demand for the product in the end-use sector, varying the ratio of these two forms allows for the development of a wide range of textures and formulas. 

Market Trends

Gellan Gum is in High Demand

• As gelatin is formed from collagen, an animal protein, it varies from other types of hydrocolloids. The qualities of gelatin are affected by the source, age, and type of collagen, which can be taken from cows, pigs, or fish. Gellan gum is a major hydrocolloid in the food business, and due to its high protein and aminoid content, it is commonly utilized as a food ingredient in health supplements.
• Gellan gum's hydrocolloidal structure makes it useful in a variety of items, including confectionery (for chewiness, texture, and foam stability), jelly desserts (for creaminess, fat reduction, and mouth feel), dairy (for stabilization and texture), and meat (for stabilization and texture) (for water-binding). Fruit toppings for pastry, instant gravy, instant sauces & soups, and edible food films for confectionary products are some of the other uses for gellan gum. It is used in ice cream, cream cheese, and cottage cheese as a stabilizer.

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