Gellan Gum
![gellan gum appearance gellan gum appearance](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilt5ArIs5aQJoJaGs-En3UvO7YmXC-zzXjItx5P-x2l6yydd5YpBkXQlTcG7SyTrA5RRqxvnufnZ6iiNUl2jsHP174NB8FVKnPKzY6ATQwfuwkXvX-5LoQFocalXDm0wnWmYBSb2qwWKw/s16000/gellan+gum.jpg)
Compared with other hydrocolloids, Gellan Gum has many peculiar features and advantages:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
Gellan gum is widely used in foods and various other fields.
(1) Typical foods prepared using gellan gum: Gelled desserts, jam, jelly, pudding, confectionery, sugarcoating of confectionery, frost of cake, filling of cake or bread, and other foods, cakes, and pet foods.
(2) Other applications:
Microbiological media, capsules, perfumes, etc.
![gellan gum applications and features 1 gellan gum applications and features 1](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jj9lpHr445dDSECgtcF2NnxshXRL62uSE8nSJHEl7I_AKWZ01bH2f5NCzPaHVyp73wdW7BovcX87wjmUkvj7hR8fnQKZreQjRCG_RGMzQXKnaaIQcAnhkSr0D0ZP9DIJ1mLN1yEuWa0/s16000/gellan+gum+application1.jpg)
Characteristic and efficacy of Gellan Gum
Characteristic | Efficacy |
1. Very Low dosage, form gel at 0.05-0.25% concentration | Gellan gum is a very effective gelling agent |
2. Excellent thermal stability and acid stability | 1. Little effect to gel strength after heat sterilization 2. Its powder form allows longer term of use and long-term stability even under acid condition. |
3.Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels | Can be made into thermal reversible and thermal un-reversible gels |
4.Retains excellent flavor releasing ability | Improve product quality |
5.Good combination with other hydrocolloids | Adjustable gel elasticity and rigidity |
6.Good compatibility with other ingredients | Can be widely used in many formulations |
7.Can form gel between pH 3.5~7.0 | Can form high quality gels and have good gel strength in acid to neutral food formulations. |
8.Anti-aging function | Prevent aging and viscosity raising of starch |
9.Not easy lead to enzymolysis | Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media. |
![gellan gum applications and features 2 gellan gum applications and features 2](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqvxA4D4rRNH0CF3-6HgL3di6tPa58I17UqCBkwBts9a54ER-3AdBSwzwPOdOs3ZXqAVMJAAg1OPXhZ2_WGKxqBJQGGUV_tECntVsbnVS3yX1hW1g84l454z5leE3SJvHh_8E3CIzgT5g/s16000/gellan+gum+application2.jpg)
Representative Applications of Gellan Gum
Function | Application |
Adhesiveness | Sugar frost, sugar coat |
Paint filming ability | Succade, candy |
Emulsibility | Salad cream |
Film forming ability | Synthetic casing |
Foam stabilizer | Beer |
Gelling agent | Jelly, stuffing, dessert, fruit jam |
Anti-graining agent | Frozen food, syrup |
Stabilizer | Ice cream, salad cream |
![gellan gum applications and features 3 gellan gum applications and features 3](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpdO_D_gEuRXunvRYYyB6YLrtHXjqx6z2KBoVOzMXzdWTq13zL0x_MME9SlkYgiLRatB9yU3qPYiUOOaeFurUdkjzB7Gt0G1qR-sxD0Rai4JQfNNytjuFjUtz6pLqCfeWYkdxG26mrjU/s16000/gellan+gum+application3.jpg)
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