Gellan Gum

Gellan gum is a versatile food additive that functions as a gelling, stabilising, and thickening agent. It is a white to off-white powder with high viscosity in application.

Key functions and benefits:

  • Concentrated high source of protein
  • Suitable for plant-based applications 
  • Brilliant water-binding capabilities 
  • Improves texture 
  • Boosts nutritional values
  • Works well with other hydrocolloids

Gellan gum is commonly used in the food industry to stabilise and gel various food and beverage products such as desserts, confectionery, dairy alternatives, jams, jellies, sauces, and beverages.

Gellan gum is a natural polysaccharide produced by the bacterium Sphingomonas elodea through fermentation. It forms strong, elastic gels at low concentrations, providing excellent texture to food products. It also exhibits stability over a wide range of temperatures and pH levels, making it suitable for various food applications. It can be used in combination with other hydrocolloids to achieve specific textures and functionalities. Provides clarity in solutions, making it suitable for transparent or translucent products.

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