What is Gellan Gum E418 High Acyl VS Low Acyl?

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Gellan gum is a multi-functional gelling agent that can produce a wide variety of interesting textures.

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.

 
Gellan gum (or E418) is a versatile gelling agent that can produce a wide variety of textures varying from firm, brittle gels that crumble in the mouth, to fluid or elastic gels (depending on conditions & type used). Itcan also be used as a thickening, stabilising and suspending agent. It sets exceptionally fast at ambient temperatures and enables outstanding flavour release.
 

What is Gellan Gum?

 
It is derived from Sphingomonas elodea, a bacteria that grows on an aquatic plant.
 
It forms gels when combined with foods rich in calcium, magnesium or potassium (high positive ion content). Calcium rich dairy products, calcium chloride etc may also be needed to aid setting.
 

Types of Gellan Gum gel achievable

 
1. Firm, brittle gel - Using low acyl gellan gum in very low concentrations - from just 0.1% -firm and brittle gels can be made. These gels are crystal clear, making them very appealing visually.
 
2. Fluid gel - By agitating low acyl gellan gum gels as they cool, fluid gels can be created. They have apparent low viscosity, yet have remarkable suspending properties, successfully suspending particles such as coloured spheres, herbs, and even gases.
 
3. Elastic gel - By incorporating high acyl gellan, a far more flexible result can be achieved. The resultant gel can be made into thin sheets that can be rolled or folded.
 
4. Spheres and strands - a pure, gellan gum solution can be dropped into an ion rich water solution to form gelled spheres or strands.
 

How should Gellan Gum be used?

 
As well as being heat stable, gellan gum is also stable over a wide pH range meaning it is suitable for use with many different foods. As with any molecular ingredient, experimentation is essential to achieve the desired effect.
 

Gellan Gum market - By End use

-Food:Beverages,Bakery & Confectionary,Milk & Dairy Products,Sauces & Salad Dressings,.etc
-Pharmaceuticals
-Other industries: Oilfield & Gas Industry,Paper Industires,Plant tissue culture engineering,Personal care products,Air Freshener products.etc
 

Gellan Gum market - By Function

-Thickening,Gelling agent,Stabilizing,Fat Replacer,Emulsification,Preservative.etc

What are their technical specification and how to use gellan gum?
 

High Acyl Gellan Gum(E418)

Download COA(PDF)
Download TDS(PDF)
Download MSDS(PDF)
CAS:71010-52-1
Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener
Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum
Application: Confectionery, Dairy, Flavor & Fragrance, Food, Fruit Preparation, Technical
Origin: Water-soluble Polysaccharide which is produced by the aerobic fermentation of the microorganism Sphingomonas elodea.
Function: Gelling agent and heat stabilizer in fruit preparations, stabilizer in soy drinks and many more.
Qualities:High Acyl Gellan Gum
Packaging and storage:
Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum size)
Store in cool,dry conditions; shelf life of 24months

The following are the detailed technical specifications of high acyl gellan gum

Item	Specification
High Acyl Gellan Gum	Yellowish powder
Particle Size(%)	80mesh≥98
Loss on Drying /(%)	≤15
pH(0.5%Solution)	4.0-7.0
Ash(%)	≤10
Lead(Pb)/(mg/kg)	≤1.0
Gellan Gum content(%)	85-108
Suspension Test	Pass
Aerobic Bacterial Count(CFU/g)	≤10000
Coliforms (MPN/100g)	≤30
Yeast and Mold (CFU/g)	≤400
Salmonella	Not Detected

 

Features of Gellan Gum High Acyl:

1.Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages: 
2.Excellent acid stability or wide pH application range: 
3.Can help to form elastic gels: 
4.Help the blended beverage with a thicker mouth feel: 
5.Good combination with modified starch to be used as thickener; 
6.Good compatibility with other ingredients and hydrocolloids.

7.in some dairy-alternative milks (i.e., oat milk or almond milk), gellan gum keeps the beverage's ingredients stable and suspended

Typical Procedure of Gellan Gum Application:

1. Make gellan gum dispersed in cool deionised water by stirring; 
2. Heat solution 1. to 80 Celcius Degree; 
3. Add cations into solution 2.; 
4. Cool down the solution 3. to certain temperatures, stabilizing / suspending functions available.

Dispersion:

To disperse the product without lumps: Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion.

Dissolution/Hydratioin-how to use high acyl gellan gum:

The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress(stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-10min or at around 85-90℃ for 20-30min with sequestrants(Sequestrants such as sodium citrate may be required for hydration in hard water).

Typical Applications:

High Acyl Gellan Gum provides fluid gelation, suspension or stabilisation to food and beverage (including dairy products) products. 
Some Specific Applications: 
1. Acid fruit juice; 
2. Fruit Pulps Suspending Beverage; 
3. Dairy Drinks such as neutral milk, yoghurt, cereal milk, soybean milk, fruits pulps suspending milk beverages; 
4. Roughage Drinks; 
5. Vegetable protein beverage.

6. Dairy-alternative milks (i.e., oat milk or almond milk)

Regulatory Information:

Gellan Gum High Acyl complies with requirements contained in the following regulations and standards: In China: GB25535-2010;In U.S.A.: FOOD CHEMICALS CODEX, 21 CFR § 172.665; In Canada: CANADIAN FOOD AND DRUG LAW (ITEM G.2,TABLE IV), In EU: THE PURITY CRITERIA IN THE CURRENT EC DIRECTIVE, 1829/2003/EC; EU Regulation 2021/1165 Others:JECFA Standard.

High acyl gellan gum: Colloid solubility is not so sensitive to the metal ions(K+, Na+, Ca2+, Mg 2+, etc).it can be used with monovalent and divalent soluble salt, which are necessary for suspension effect and stability.The optimum sol temperature is above 80℃. pH range is 3.4-7.5. High acyl gellan gum is usually used in non transparent beverage or food, such as dairy products, grain beverage, plant protein drinks, health drinks, meat products, etc. It can also used with CMC, guar, microcrystalline cellulose, pectin, carrageenan to broaden its scope of application.

Low Acyl Gellan Gum(E418)

 
Download COA(PDF)
Download TDS(PDF)
Download MSDS(PDF)
CAS:71010-52-1
Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener
Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum
Application: Confectionery, Dairy, Flavor &  Fragrance, Food, Fruit Preparation, Technical
Origin: Water-soluble Polysaccharide which is produced by the aerobic fermentation of the microorganism Sphingomonas elodea.
Function: Gelling agent and heat stabilizer in fruit preparations, stabilizer in soy drinks,plant tissue culture media and many more.
Qualities:Low Acyl Gellan Gum
Packaging and storage:
Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum size)
Store in cool,dry conditions; shelf life of 24months

The following are the detailed technical specifications of Low Acyl Gellan Gum

Items	Index
Low Acyl Gellan Gum	White powder
Gellan Gum content(%)	85.0—108.0
Loss on drying(%)	≤15.0
Lead(mg/kg)	≤1.0
Particle size(%)	60 Mesh ≥95
Transparency(%)	≥85
Gel strength(g/c㎡)	≥1100
Ash(%)	≤15
PH(1% Solution)	4.5—7.0
Bacterium account(CFU/g)	≤10000
Coliforms(MPN/100g)	≤30
Yeast and mould(CFU/g)	≤400
Salmonella	Not Detected

 

Features of Gellan Gum Low Acyl:

1.Gellan Gum LA Gel Strength can be as high as 1300g/cm3 (perfect for gelling application) ; 2.Transparency/ Transmittance can be as high as 95%(good for Plant Tissue Culture Medium Application); 

3.Heat Stability; Heat Irreversible; 

4.Excellent acid stability; 

5.Better taste-releasing ability; 

6.Good compatibility with other ingredients and hydrocolloids; 

7.Fluid gel suspension; 

8.Quite low dosage(0.01%-1.5%). 

9.Good Moisture Maintain Ability.

Typical Procedure of Gellan Gum Application:

1. Make gellan gum dispersed in cool deionized water by stirring; 

2. Heat solution 1. to 85 Celcius Degree for 20-30mins; or boiling for 5-10mins; 

3. Add cations or salts into solution 2.; 

4. Cool down the solution 3. to certain temperatures, gelling or suspending functions available.

Dispersion:

To disperse the product without lumps: Premix the powder with the other dry ingredients (except kations or salts), and pour the preparation into the liquid under efficient stirring. Continue stirring to obtain a complete dispersion.

Dissolution/Hydratioin-how to use low acyl gellan gum:

The dissolution of the product depends on the medium and the process: it is improved by heat treatment (time, temperature), shear stress(stirrer, homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-10mins or at around 85-90℃ for 20-30mins with sequestrants(Sequestrants such as sodium citrate may be required for hydration in hard water).

Gel Formation:

Gellan gum forms gels on cooling. The setting temperature in deionized water is 25 degrees C for the low acyl gellan gum. The addition of cations to the solutions increases the setting temperature of both products.

Typical Applications of Gellan Gum Low Acyl:

Gellan gum provides gelation, suspension or stabilisation to food products. It is very economic in use as it is effective at low concentrations. Gellan gum can be used alone or in combination with other hydrocolloids to produce the required texture in the final product. For instance: 

1. Beverages : 0.012%-0.05%;Typical Drinks: Aloe Vera Beverage; Yellow Peach Pulps Drinks; Pineapple Pulps Drinks; Coconut Drinks; and various of fruit juice. 

2. Jellies:dosage: 0.06%-0.5%; 

3. Fruit Jams: dosage: 0.2%; 

4. Confectionery and Confectionery jellies: dosage: 0.05%-0.8%; 

5. Solid Air fresheners: dosage : 0.8%-1.5%; 

6. Dessert Fillings : 0.8%-1.0%; 

7. Jelly Drink: 0.25%-0.4%

8. Plant tissue culture applications: 1/5 agar use level.

Regulatory Information:

Gellan Gum Low Acyl complies with requirements contained in the following regulations and standards: In China: GB25535-2010;In U.S.A.: FOOD CHEMICALS CODEX, 21 CFR § 172.665; In Canada: CANADIAN FOOD AND DRUG LAW (ITEM G.2,TABLE IV), In EU: THE PURITY CRITERIA IN THE CURRENT EC DIRECTIVE, 1829/2003/EC; Others:JECFA Standard.

Low acyl gellan gum: Colloid solubility is more sensitive to the metal ions (K+, Na+, Ca2+, Mg 2+, etc). In other words,the soluble salt can affect the dissolution of gellan gum, but the gel and suspension effect need these ions. Therefore, you'd better add the soluble salts after gellan gum dissolved fully. the optimum sol temperature is above 80℃. The typical application steps are as follows: (1) in the cool deionized water, add gellan gum and stir fully; (2) Heat temperature to above 85℃; (3) add salt (cation); (4) cool the mixture to form a gel or a stable suspension system. Low acyl gellan gum is usually used in transparent suspension drinks, jelly, jams, tissue culture medium plants, air freshener, cosmetics, etc. 

Gellan Gum uses,safety,properties & applications

·Setting Temperature;

·Degree of structure;

·Thermal stability;

·Low viscosity suspension ability.

 
 
Gellan Gum has E number E418 and due to the above outstanding properties it is widely used in many products that require gelling,suspending,stabilizing,texturizing,

film forming and structuring.
 
Popular field applications such as food, beverage, plant tissue culture,microbiological culture ,cosmetic, oral care,pharmaceutical and also in various industrial applications(air freshener industry Paper industry.etc).

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 E418.

Structure:

Gellan Gum 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.

Features

-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

Dispersion

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

Solutions:

-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 GUM

Hydration:

• 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 concentrations

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 increases.

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 

Blends of Low Acyl and High Acyl Gellan Gum

Low acyl gellan gum gels have a firm, brittle texture. Adding a high acyl gellan gum reduces the brittleness. 

By varying the ratio of these two forms of gellan gum, a wide variety of textures can be obtained. 

Blends of low acyl and high acyl gellan gum can match the texture of other hydrocolloids. 

By varying the ratio of low acyl and high acyl gellan gums it is possible to obtain textures close to those of carrageenan and gelatin gels.

 Blends with other Hydrocolloids

Other thickening or gelling agents, such as starch, guar gum, locust bean gum, cellulose derivatives or xanthan gum, may also be used with gellan gum in order to obtain the desired texture. 

Certain hydro- colloids, when combined with low acyl gellan gum, cause a progressive reduction in the hardness and modulus values of the gellan gum gels. Brittleness remains essentially constant and springiness increases slightly.

Thermo-reversible Gels

In most practical situations, gels made with low acyl gellan gum are not thermally reversible. Most gels of low acyl gellan gum are retort or bake-stable. Gels made with high acyl gellan gum will soften with heating, and will melt with prolonged heating.

The greater the concentration of ions, the higher the melting temperature.

Milk Systems. Gels made with low concentrations of monovalent ions melt easily. For example, in milk systems both high and low acyl gellan gum form thermo-reversible gels as it is believed that in milk, gellan gum sets predominately with potassium rather than calcium ions 

Degradation during Gel Preparation

Low acyl gellan gum is very stable. Like other polysaccarides, gellan gum will undergo hydrolytic degradation at high temperature, especially in acidic conditions. However, at pH 3.5, a low acyl gellan gum solution can be maintained at 80°C for up to one hour with minimal deterioration in the quality of the subsequently formed gel. 

High acyl gellan gum is more susceptible to degradation so long hold times in acidic conditions should be avoided. For UHT milk process systems, the low acyl form of gellan gum should be used for long term product stability.

The Beneficial Properties of Gellan Gum Fluid Gels

Gellan gum fluid gels are solutions with a weak gel structure. They exhibit an apparent yield stress,i.e., a finite stress which must be exceeded before the system will flow. These systems are very good at suspending particulate matter since, provided the stress exerted by the action of gravity on the particles is less than the yield stress, the suspension will remain stable. 

Their highly pseudoplastic flow provides extremely efficient suspension combined with low viscosity at higher rates of shear. This results in low viscosity in the mouth, making them particularly effective in beverages for suspension of fruit pulp or jelly pieces. Suspension can be achieved without adversely affecting the mouthfeel. 

Other important properties of gellan gum fluid gels are the setting temperature, degree of structure and thermal stability. All of these properties are, as with normal unsheared gels, dependent upon the concentration of gellan gum and the type and concentration of gelling ions. 

Fluid gel formation is employed in the production of dairy products, spreads, dressings, and sauces using scraped surface heat exchangers or during HTST/UHT processing. 

Gentle agitation of a weak gellan gum gel, after it has set, is also sufficient to form a smooth, pourable fluid gel. This means that fluid gels can be formed using standard filling operations. 

 

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%

Confectionery

• 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

※ 1/5 agar use levels

※ High transparent clear solutions

※ 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%

Yoghurt

• 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

SodiumPhytate:0.2%

Sodium Fluoride:0.3%

Sorbitol :30%

Sodium Saccharinat:0.2%

Glycerin :20%

Cellulose Gum :0.2%

👉 click below for many more 

applications of Gellan Gum in foods & beverages 

Buy low acyl & high acyl gellan gum from CINOGEL BIOTECH,which is a professional gellan gum factory manufacturer producer and supplier in China,ISO,KOSHER,HALAL certified,100% pure and NON-GMO. good price and consistent reliable supply for 10years.

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.

Flow chart of Gellan Gum

Fermentation -- pre-treating -- plate filtration -- washing & decoloration -- centrifugation -- dissolving & de-acylgroup(Alcohol recovery column) -- Plate filtration -- gelation -- pressure filtratioin -- granulation -- drying -- milling -- sieving -- mixing & packing.

The above is only the brief introduction about Gellan Gum, if you need more details,visit us at:https://www.cinogel.com

See below for commonly asked questions about gellan gum’s use in foods!

How is gellan gum made?

A: Gellan gum is made using bacteria found in nature. Through fermentation (like the process used to make beer and wine) cells convert nutrients into large molecules. Powder gellan gum is made by filtering and drying the fermented mixture. The resulting gellan gum can be used in very small amounts in foods and beverages.

What does gellan gum do in my food?

A: Gellan gum provides a variety of benefits to foods that help make them more enjoyable and consistent while reducing waste and enhancing safety. Gellan gum is used to create gels, add texture, stabilize and suspend ingredients or nutrients, form films and create structure. These properties make gellan gum a great choice for products with innovative textures, where nutrients or ingredients must remain mixed or that are served in unique shapes.

What kinds of foods feature gellan gum?

A: Gellan gum is used in dairy and non-dairy drinks, milks, nutritional products, juices, yogurts, sour creams, bakery products and fillings, fruit sauces and spreads, dairy-based desserts and flans, as well as salad dressings and sauces.

What kind of texture does gellan gum provide?

A: Depending on how much gellan gum is added to a food or beverage, different consistencies and textures will result. For a dairy alternative beverage, very low levels of gellan gum create a unique suspension system that holds in soluble particles – like calcium – in suspension, ensuring you consume all of the essential nutrients added to these beverages. In bakery fillings gellan gum provides texture to keep the fillings in place during baking, transportation and consumption.

How long has gellan gum been used in foods?

A: Gellan gum was first discovered by Kelco (now CP Kelco) in 1977 and was first approved for use in food in 1988. It received full food approval in the U.S  Food and Drug Administration in 1992.

Is gellan gum approved for use around the world?

A: Yes, gellan gum has been extensively studied, tested and proven to be safe for use in food for over 30 years. Japan first approved gellan gum for food use in 1988. Subsequently, the United States, Canada, China, Korea, the European Union as well as the World Health Organization (WHO) and many other countries have reviewed gellan gum and approved it as a safe food additive. Millions of people around the world have safely consumed gellan gum over the last three decades.

Is gellan gum approved for use in organic foods in the U.S.?

A: Gellan gum is approved by the U.S. Department of Agriculture for use in organic foods. Many organic food companies have move to gellan gum because it is not made from animal products and is environmentally friendly.

Is gellan gum vegetarian or vegan friendly?

A: Yes. Animal products are not used in the production process. In fact, gellan gum is often used in many of your favorite vegetarian or vegan foods and beverages. It can even replace gelatin in your some of your favorite desserts and gummies.

Is gellan gum halal and kosher approved?

A: Yes, gellan gum can be approved for halal and kosher diets.

How do I know if my food has gellan gum in it?

A: If gellan gum is in the food or beverage you buy, it will be listed on the label in the ingredients list. Labeling laws require disclosure of all food ingredients on packed food labels.

Is gellan gum a sustainable product?

A: Yes, gellan gum is made in a controlled environment that does not require the use of farmland or pesticides.

Why do some people criticize gellan gum?

A: While some online bloggers claim that food additives are dangerous or cause health issues, most of these claims do not have any scientific basis. To secure government approval for an additive to be used in food, well-developed scientific research is reviewed and scrutinized in detail by scientific experts. Gellan gum has been tested extensively and has been proven to be safe for use in foods. Online reports by bloggers who lack any scientific or medical training must be viewed with significant skepticism given the thorough research on gellan and history of safe use around the world.

How will consuming gellan gum affect my health?

A: While well designed scientific research demonstrates gellan gum is safe for the general population, as with many components of food, such as lactose or gluten, some people may have individual or unique sensitivities. Before being cleared to be used in food, scientists tested gellan gum’s safety in quantities much higher than typically consumed, think pounds in one meal, rather than ounces over your lifetime, and found that it was non-toxic even at extremely high levels that would never be used in food.

How much gellan gum is used in foods and beverages?

A: Gellan gum is quite efficient and a very small amount is needed – typically less than 0.1%.

How about your gellan gum price and quality?

A: Gellan Gum is produced by fermentation process,the quality is consistent stable and we are factory so you will get best price with good and stable quality.we provide bulk supply with competitive price.

More about Gellan Gum Types and Details:

-High Acyl Gellan Gum

-Low Acyl Gellan Gum

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