~Both High Acyl & Low Acyl Gellan Gum.100% Pure & Natural powder,vegan friendly & non-GMO

Gellan Gum Origin:

  • Gellan is an anionic polysaccharide, which is produced by Sphingomonas paucimobilis bacterium(ATCC31461) through aerobic fermentation. Purified by alcohol precipitation. 
  • In 1978, in CP Kelco Kaneko and Kang found a water soluble polymer – gellan 
  • In 1988, Japan approved gellan gum for use in food products. 
  • In 1992,FDA approved the use of gellan gum as an food additive. It has E-number E 418.


CINOGEL BIOTECH,a professional gellan gum manufacturer & supplier in China which foucs on both high acyl & low acyl gellan gum with production of 500MT per Year;
The gellan gum we produced are 100% pure & natural & NON-GMO; 
It is extremely effective at low use levels and is available in two forms.
  • High Acyl Gellan Gum forms soft,very elastic gels;
  • Low Acyl Gellan Gum forms firm,brittle gels.


  • Forming gel ,low dosage(at lest 0.05%) forms gel
  • Excellent stability(PH ,Heat)
  • No protein interaction
  • Fluid gel(suspension)
  • High clarity
  • Flexibility in melting and setting temp.

Gel Formation


  • Poor dispersion will result in incomplete hydration and loss of gum functionality.


  • Blending with dispersants such as sugar,sodium citrate etc.
  • Stirring or starting the agitator before adding.
  • Using well dispersion products such as KELCOGEL or CINOGEL GELLAN


• Concentration of ions in
solution will affect the
hydration temp. such as
calcium , Sodium
• Low acyl gellan gum
requires a temperature of
75 ℃(1670F) to fully
hydrate the gum.
• High acyl gellan gum
hydrates between 70℃ and
80 ℃(1580F and 1760F)
even in relatively high ion

Gel formation  


   In the absence of added      
   cations, low acyl gellan
   gum gels set at around
  25℃ (770F), where high
  acyl sets at around 65
  ℃ (1490F). With added
  calcium or sodium ions,
  the setting temperature

Gel Texture

     • Low acyl –-hard brittle gel
     • High acyl—soft elastic gel
     • Blending two types with
        vary ratios a wide variety
        of textures can be obtained.
     • It is possible to obtain
       textures close to those of
       carrageenan and gelatin gels

Comparation to the other hydrocolloids gel 

Gellan Gum Typical Application

Dessert jellies


• Key features
※ High gel strength
※ High transparent
※ Quickly gelling
※ Acid & heat stability
※ Low syneresis
※ Low dosage
• Basic formulation
Water: 42% Fruit juice: 42%
Sugar:15.15% Citric acid: 0.4
Sodium citrate:0.30% Gellan Gum:0.15%

Suspension drinks

• Key features
※ Fluid gel
※ Low dosage 0.02-0.15%
※ Low viscosity
※ Prolong shelf life
※ Good flavor release
• Basic formulation
Water : 88.117% Sugar: 11.25%
Sodium citrate:0.06% Gellan Gum: 0.028%
Sodium benzoate:0.02% Citric acid :0.5%
Calcium lactate:0.025%


• Key features
※ Excellent stability
※ High gel strength
※ Sparkling transparent
※ Acid & heat stability
※ High melting temp.
※ Low syneresis
• Basic formulation
Water: 49.3% Glucose Syrup:45%
Gellan Gum:0.5% Carrageenan:2.5%
Citric acid:1.3% Sodium citrate:1.3%


Plant Tissue Culture Study

• Key features
※ Heat stability
※ High transparent
※ Low syneresis
※ Quickly gel formation
• Basic formulation
MS medium solution
Gellan Gum: 0.25%
Sugar: 3%

Air Freshener Gel


                          • Key features
                          ※High gel strength
                          ※High Transparent
                          ※Thermal irreversible gel
                          ※No syneresis
                         • Basic formulation
                         Water: 82.38% Tween-20:1.5%
                         Gellan Gum:0.8% Ethanol: 5%
                         Flavor: 10% Calcium Chloride:0.1%
                         Color:0.02% Sodium benzoate:0.2%



                         • Key features
                        ※ Low hydration temp
                        ※ No syneresis
                        ※ Low protein interaction
                        ※ Acid stability
                         ※ Prolong shelf life
                         • Basic formulation
                         Skim milk : 90% Sugar: 6.8%
                         Gellan Gum: 0.05% Pectin:0.15%
                         Strain:3 %

Fruit Juice Beverage


                         • Key features
                        ※ No syneresis
                        ※ Acid stability
                        ※ Fluid gel
                        ※ Low viscosity
                        ※ Low dosage 0.025—0.15%
                        • Basic formulation
                        Mango &orange juices: 99.85%
                        Gellan Gum 0.12%
                        Citric acid: 0.03%

Toothpaste and personal care products

                        • Key features
                        ※ Pseudoplastic fluid
                        ※ Control syneresis
                        ※ High transparent
                        ※ Excellent flavor release
                        ※ Excellent stand-up
                        • Basic formulation
        Sodium Fluoride:0.3%
        Sorbitol :30%
        Sodium Saccharinat:0.2%
        Glycerin :20%
         Cellulose Gum :0.2%
       Gellan Gum :0.05%
        Titanium Dioxide: 1% ,
        Hydrated Silica: 15%
      Aroma: 1% ,Citric Acid :0.5% ,Water:31.35%

And Many More Applications in Pharmaceutical Uses: Gellan Gum can be used to produce easy- to - swallow solid dosage forms,such as gels and cotaed tablets, and to modify the rate of release of active ingredients from tablets and capsules.


About us

ZHENGZHOU CINOGEL BIOTECH CO.,LTD a professional chinese Gellan Gum manufacturer with annual production capacity of 500 tons Gellan Gum...more>>


ISO KOSHER HALAL certified both High Acyl & Low Acyl PURE gellan gum.

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