Gellan gum is a water soluble, high molecular weight polysaccharide gum that produced through the fermentation of carbohydrates in algae by the bacterium Pseudomonas elodea which found in the nature,this fermented carbohydrate is purified with isopropyl alcohol, then dried,milled, and produced to Gellan Gum powder.
Gellan gum is one of the most useful natural food gums which can be used in many foods & beverages.
Gellan gum is widely used as a stabilizer, emulsifier, thickener and gelling agent in cooking.they are available in both high acyl and low acyl forms. High acyl gellan gum forms a flexible elastic gel, while low acyl gellan gum will produce a brittle hard gel.
Like many other hydrocolloids, gellan gum widely used in liquids products with many benefits. The gellan powder is normally dispersed in the chosen liquid to dissolve it. Small use levels which as low as from 0.1%, a gradient test is suggested which is depended on the type of gels you want.
It will dissolve fast upon heating the solution to 85°C / 185°F and 95°C / 203°F. Gels forms after cooling to 10°C / 50°F and 80°C / 176°F.
Low acyl gellan gum made gels with non-thermally reversible,most gels of low acyl gellan gum are retort or bake-stable.while gels made with high acyl gellan gum will soften when heating and will melt with consistent heating.
