Gellan Gum

Description:

Gellan gum is a polymer produced by fermentation of a medium by the microorganism Sphingomonas elodea. The extracellular polysaccharide is recovered after the fermentation process to produce either high acyl or low acyl gellan gum. High acyl gellan is directly recovered after fermentation via alcohol precipitation. Low acyl gellan gum is instead treated with an alkali solution before the alcohol precipitation, consequently resulting in deacylation of the gellan gum.

Properties:

High acyl gellan gum fully solubilizes once heated and forms a soft, elastic gel upon cooling. High acyl gellan gels do not need any cation addition to gel and are thermally reversible.

Low acyl gellan gum also solubilizes once heated but forms hard, brittle gels upon cooling. The presence of a cation such as Ca2+, Mg2+, Na+ or K+ is needed for low acyl gellan to gel. Low acyl gellan forms gels that are not thermally reversible.

Product Range:

Ingredients Solutions offers a range of both high and low acyl gellan gums.

HA Gellan

LA Gellan

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Applications:

  • Dessert Jellies
  • Chocolate Milk
  • Soy Milk
  • Fruit Juices
  • Sauces and Dressings
  • Yogurts
  • Confectionary
  • Fruit Preparations
  • Spreadable jam
  • Low sugar jams
  • Bake stable jam