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Gellan Gum for Dairy

Low Acyl Gellan Gum is the best solution to apply to our dairy products, such as milk, then when it is cooled down, the low acyl gellan gum gives the gel of unique structure. It is also commonly found in ice cream and yogurt, responsible for an important role in acting as a stabilizer to help the formulation of gel.

The Low Acyl Gellan Gum's heat stability and low viscosity at high temperatures are useful in manufacturing a product going through heat treatment, such as UHT or HTST.

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Gellan gum is a type of food additive that is commonly used as a thickener, stabilizer, or emulsifier in dairy products such as yogurt, ice cream, and cream cheese. It's a type of hydrocolloid that can create a gel-like texture in food products, helping to maintain the desired texture and consistency.

Gellan gum is known for its ability to form clear, strong gels, making it an ideal ingredient for products where appearance is important, such as fruit-flavored yogurt. Additionally, it can also be used to create a creamy texture in dairy products without the use of traditional thickeners like starches or gelatin.

In terms of safety, gellan gum has been approved for use in the food industry by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). However, as with any food additive, it's important to use it in moderation and in accordance with recommended levels to ensure its safe consumption.


Our Gellan Gum meets domestic and international standard E-418, FCC V, JECFA.


Detailed specification and technical information available upon request.