{"id":1174,"date":"2025-03-08T16:00:21","date_gmt":"2025-03-08T12:30:21","guid":{"rendered":"https:\/\/sitakcompany.com\/?products-post=gellan-gum"},"modified":"2025-03-08T16:00:21","modified_gmt":"2025-03-08T12:30:21","slug":"gellan-gum","status":"publish","type":"products-post","link":"https:\/\/sitakcompany.com\/?products-post=gellan-gum&lang=en","title":{"rendered":"Gellan gum"},"content":{"rendered":"

Gellan gum:<\/span><\/h2>\n


\n<\/span>Gellan Gum<\/span> is a water-soluble ionic <\/span>polysaccharide produced by the<\/span> microorganism Sphingomonas<\/span> elodea to produce jelly<\/span>.<\/span> This gum is used as a thickener, stabilizer, and emulsifier in the food industry and can be used as a stabilizer in various food industries such as beverages<\/span> – dairy industries as well as candies, pastries, and chocolates.<\/span><\/u><\/u><\/p>\n


\nGellan gum hydrates in hot water, and the low-acyl form hydrates in cold water. When cooled, high-acyl gellan gum forms soft, elastic gels. Low-acyl gellan gum gels form at very low concentrations using monovalent and divalent cations to create strong, brittle textures with excellent thermal stability. <\/span><\/u><\/u><\/p>\n

Gellan gum can be used to control syneresis and form a wide range of textures from soft and elastic to hard and brittle. Its main application is in water-based jelly desserts, especially for Asian desserts. Other important applications include confectionery, dairy desserts, and bakery fillings. At very low levels to form moldable gels, gellan gum can form liquid gels that can suspend particles in sauces and condiments and fruit pulp in beverages. <\/span><\/u><\/u><\/p>\n

All different forms of gellan gum are produced from the same initial fermentation process. Large sterile fermentation tanks are used to allow bacteria to convert simple sugars and other nutrients into the polysaccharide gellan gum. Once the cells are killed, several different process steps can be followed to produce four different product types. Currently, a low-acyl, non-transparent version is not commercially produced. Even within a defined product type, such as clear and low-acyl gellan gum, different commercial types can exist depending on the intended use of the product. Properties such as particle size and gel strength can vary to varying degrees. In addition, gellan gum is often blended with other ingredients to produce products with properties tailored to the needs of specific applications. <\/u><\/u><\/span><\/p>\n

The presence or absence of acyl groups on the polysaccharide backbone of gellan gum has a profound effect on its functional properties. Therefore, when discussing hydration or gel properties, it is important to distinguish between low- and high-acyl gellan gum types. <\/u><\/u><\/span><\/p>\n

<\/u><\/u><\/span><\/p>\n

Gellan gum, with its unique and versatile properties, is used commercially in a wide range of food applications. These applications can be broadly categorized into six application areas: <\/u><\/u><\/span><\/p>\n