Gellan Gum Powder

Gellan Gum is used primarily as a gelling agent, alternative to agar. As a food additive, It is used as a thickener, emulsifier, and stabilizer

Gellan Gum is a kind of extra cellular polysaccharide excreted by microorganism Pseudomonas elodea. It is a linear structure with a repeating unit of tetra saccharide. As a multi-functional gelling,suspending and thickening agent, it can be used individually as well as jointly with other products. Its gelling property is better than Xanthan gum.

Compared with other colloids, Gellan Gum has many peculiar advantages:

1. Low dosage.

2. Excellent temperature and acid stability.

3. Good taste releasing ability.

4. High transparency.

5. Adjustable gel elasticity.

6. Good combinability.

1. In Food Industry:

- Thickener and Stabilizer: Instant soup, like Mixed Congee, seasoning

- Suspending agent: In beverages, which contains fruit granular, jelly with fruits granular, jams, marmalades, puddings.

- Binder: In candy industry, it can keep the candy stable under great pressure and avoid breaking,

- Quality Enhancer: When added to noodle products, Gellan Gum can make the noodle become harder and sticker so that the breaking chance is lower. It can make the noodle feel more elastic.

- Preservative: In cake and milk field, Gellan Gum can help to keep the shape, water content and freshness.

2. In Pharmaceutical Industry:

Eye drops & soft or hard capsules.

3. Agriculture:

Fertilizer gels.

4. Cosmetics & Personal Products:

Toothpaste, gels, perfumes, lotions …etc.

5. Other Applications:

Microorganisms & plant culture media.

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