~Welcome to CINOGEL BIOTECH, We produce and supply both High Acyl & Low Acyl Gellan Gum.100% Pure & Natural powder,vegan friendly & non-GMO
Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum
Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener,Suspending agent.
Application: Confectionery, Dairy, Flavor + Fragrance, Food & Beverage, Fruit Preparation, Technical culture engineering.
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, suspending agent in beverage drinks (like chia brasil seed or Aloe vera), stabilizer in soy drinks,plant tissue culture media and many more applications.
100% pure 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

Low Acyl Gellan GumWhite powder
Gellan Gum content(%)85.0—108.0
Loss on drying(%)≤15.0
Particle size(%)60 Mesh ≥95
Gel strength(g/c㎡)≥1100
PH(1% Solution)4.5—7.0
Bacterium account(CFU/g)≤10000
Yeast and mould(CFU/g)≤400
SalmonellaNot 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.


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.


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. 

Click here for: High Acyl Gellan Gum

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 in China which foucs on both high acyl & low acyl gellan gum;
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  

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
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 
Comparation to the other hydrocolloids gel

Gellan Gum Typical Application

Dessert jellies

Gellan Gum used in 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

gellan gum used in 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%


gellan gum used in 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%


gellan gum clear solution in plant tissue cutlure 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
gellan gum used in Air Freshener


                          • 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%


gellan gum used in 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

gellan gum used in 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

gellan gum used in 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%

Buy low acyl gellan gum from CINOGEL BIOTECH,which is a professional gellan gum factory,manufacturer,producer and supply in China,ISO,KOSHER,HALAL certified,100% pure and NON-GMO.

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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