Gellan Gum And Application

Gellan Gum

Gellan Gum is natural occurred biopolymer that produced by carbohydrate fermentation with Pseudomonas elodea.It is white or creamy white powder.It is soluble in water to form viscous solution,but not soluble in solvent.

Gellan Gum is excellent water gelling agent, thickener, suspending agent,,rheology controller,etc in broad applications,that includes food,cosmetic and personnel care,industrial,etc.Gellan Gum is effective gelation even at low concentration.

Grades of Unionchem Gellan Gum

Unionchem Gella Gum is classified into Low Acyl Gellan Gum and High Acyl Gellan.Both Gellan Gum meet domestic and international standard.

Gellan Gum-Low Acyl

Gellan Gum Low Acyl is natural occurred biopolymer produced by carbohydrate fermentation with Pseudomonas elodea.It is white or creamy white powder.It is soluble in cold or hot water but not soluble in solvent.

Gellan Gum Low Acyl is type of Gellan Gum that mainly provides outstanding gelling capability.It is broadly used as excellent water gelling agent,film forming agent,thickener,rheology controll, moisture retention,etc in broad applications including food & beverages,cosmetic,pharmaceutical,etc.

Properties of Low Acyl Gellan Gum

*Extremely excellent gelling capability to form high clarity gel.

*High gel strength and extraordinary flexible gelling

*Excellent thermal stability,even in high temperature

*Excellent acid/broad PH stability

*Outstanding flavour releasing

*Compatible with other ingredients/hydrocolloids

Gellan Gum-High Acyl

Gellan Gum High Acyl is natural occurred biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is white or creamy white powder.It is soluble in water but not soluble in solvent.

Gellan Gum High Acyl is type of Gellan Gum that can provides excellent thickening, suspending capability in aqueous system . It is used as excellent thickener,suspending agent, stabilizer,rheology controller, etc in broad applications including food & beverages, cosmetic, pharmaceutical medical , etc.

Properties of Gellan Gum High Acyl

*Extremely excellent suspension capability

*Efficient and excellent thickener,high performancerheology control

*Excellent thermal stability,even in high temperature

*Excellent acid/broad PH stability

*Outstanding flavour releasing

*Compatible with other ingredients/hydrocolloids

Applications of Gellan Gum

Ready to Eat Jelly: Gellan gum can be used to make ready to eat water jellies with a range of textures. Heat stable water jellies can be made with low acyl Gellan gum. The product can be used to replace konjac/carrageenan blends.  A softer texture jelly requires the use of a combination of Gellan gum.

Fruit Beverage: Low acyl Gellan Gum provides good pulp suspension in fruit beverages at low concentrations. The product can suspend the pulp even in a low viscosity product.

Confectionery : Gellan gum is used in the confectionery jellies to provide increased temperature stability even in high temperature to prevent melting.

Dairy: High acyl Gellan gum can be used in a wide variety of dairy products. It can stabilize the protein in acidic protein beverages. In neutral dairy products high acyl Gellan gun is sued to suspend products such as calcium, cocoa, chocolate and other minerals.