Gellan gum was first discovered in 1978 and was quickly approved for use as a food thickener and stabilizer (GB 2760-1996), in all kinds of food in appropriate amounts according to normal production needs.
We offer a European source gellan gum.Â
Properties and Functions of Gellan Gum
The unique elasticity and gelling property of high acyl gellan gum make it can be applied in jelly, jam and sweet food.
 High acyl gellan gum has thickening and stabilizing effect, which can be used in beverages, dairy products, ice creams, fillings, etc.
High acyl gellan gum has adhesive properties and can be used in frosting and icing.
High acyl gellan gum has strong water-holding property and can be used in cakes and cheeses to achieve moisturizing, freshness and shape preservation.
Low acyl gellan gum (LA)
Also known as deacyl gellan gum or alkali-treated gellan gum, is obtained by removing all or part of the acyl group from the molecular structure of natural gellan gum (also known as high acyl gellan gum).
Low acyl gellan gum is a versatile and excellent gelling agent. It can be dissolved in hot water or cold water (with chelating agent). Low acyl gellan gum has very high gel strength, high gel transparency, adjustable gel elasticity and hardness, superior flavour release, good compatibility, excellent thermal stability, acid resistance, enzymatic resistance, etc. at very low dosage.
High acyl gellan gum (HA)
HA is primarily recognized for its ability to form flexible, elastic gels. This property makes it an invaluable ingredient in food science and beyond. When combined with water, high acyl gellan gum creates a gel that is not only stable but also incredibly versatile. This ingredient can withstand a wide range of temperatures and pH levels, making it a reliable choice for various formulations.
High acyl gellan gum is a staple in the food industry, thanks to its gelling, thickening, and stabilizing properties, as well as enhancing the texture and shelf life.
- Dessert jellies
- Ice cream
- Chocolate milk
- Soy milk
- Fruit juices
- Sauces
- Dressings
- Yogurts
- Confectionary
- Fruit preparations
- Spreadable jam
- Low sugar jams
- Bake stable jam
- Beverages
- Bread
- Dairy products
- Meat products
- Noodles
- Pastries
- Cookies
- Shortening
- Coffee
