Gellan Gum is a high-performance natural polysaccharide produced through fermentation by the microorganism Sphingomonas elodea. Qingdao Unionchem Co., Ltd. offers superior quality Gellan Gum that functions as an exceptional gelling agent, stabilizer, and texture modifier across diverse applications. Our Gellan Gum products are manufactured under strict ISO9001 quality management systems, ensuring consistent performance and reliability that meets international standards.
What distinguishes Gellan Gum is its remarkable versatility and functionality across varying conditions. Available in both low acyl and high acyl forms, Gellan Gum provides formulators with precise control over gel characteristics—from firm, brittle gels to soft, elastic textures. This unique property, combined with its thermal stability, transparency, and compatibility with various ingredients, makes Gellan Gum an invaluable component in food, beverage, personal care, and biotechnology applications.
Unionchem's Gellan Gum portfolio includes specialized variants designed to meet specific application requirements:
Our low acyl Gellan Gum forms firm, brittle, and transparent gels with excellent thermal stability. This variant undergoes alkaline treatment to remove acetyl groups, resulting in a product that forms strong, clear gels even at low concentrations. It's particularly valuable in applications requiring clean-cutting textures and high clarity.
Engineered to provide soft, elastic, and flexible gel structures, our high acyl Gellan Gum retains its natural acetyl groups, resulting in gels with excellent mouthfeel and texture. This variant creates heat-stable gels with reduced syneresis and improved freeze-thaw stability, making it ideal for applications requiring more elastic textures.
We offer customized blends of low and high acyl Gellan Gum, allowing precise control over gel texture, elasticity, and mouthfeel. These tailored systems enable formulators to achieve specific textural properties for unique product applications.
Unionchem's Gellan Gum forms stable gels at remarkably low concentrations (typically 0.05-0.5%), providing cost-effective texture control with minimal ingredient usage. The gels exhibit excellent thermal stability, maintaining structure across a wide temperature range.
Our Gellan Gum creates a weak gel network in solution that effectively suspends particles without significantly increasing viscosity. This unique property makes it ideal for suspending ingredients in beverages and liquid products while maintaining a light mouthfeel.
Gellan Gum gels demonstrate remarkable heat stability, with setting and melting temperatures that can be precisely controlled through formulation adjustments. This allows for products that maintain structure during processing and storage at elevated temperatures.
Gellan Gum works effectively with other hydrocolloids and gelling agents, often producing synergistic effects that enhance overall functionality. These combinations allow for optimized textures and improved stability in complex formulations.
As a natural, fermentation-derived ingredient, Gellan Gum supports clean label formulation strategies. It provides functionality similar to synthetic stabilizers while meeting consumer demand for natural ingredients.
Manufactured in state-of-the-art facilities with:
ISO9001 certified quality management systems
Rigorous raw material testing
Comprehensive in-process controls
Advanced analytical capabilities
Consistent batch-to-batch performance
Plant-Based Beverages: Provides excellent suspension stability for insoluble ingredients in plant protein drinks, nut milks, and dairy alternatives
Dairy Products: Creates smooth textures in yogurts, desserts, and processed dairy items
Jams and Jellies: Forms clear, thermally reversible gels with excellent flavor release
Confectionery: Provides unique textures and stability in gummy candies and jellies
Ready-to-Eat Desserts: Creates stable, heat-resistant gels for ambient-stable desserts
Structured Liquids: Enables the creation of fluid gels and structured liquid products
Gel-Based Products: Forms clear, stable gels for cosmetic applications
Suspending Systems: Maintains uniform distribution of active ingredients and particles
Emulsion Stabilization: Enhances stability of complex cosmetic formulations
Texture Modification: Provides unique sensory properties in skincare products
Controlled Release Systems: Creates matrices for controlled release of active ingredients
Encapsulation: Provides protective encapsulation for sensitive compounds
Plant Tissue Culture Media: Serves as an alternative to agar in culture media
Microbiological Media: Creates stable, transparent growth media for microorganisms
Structured Products: Forms stable gels for various industrial applications
Fluid Gel Systems: Creates pumpable gel systems with unique rheological properties
Technical Films: Forms flexible, transparent films for specialized applications
The primary difference lies in their molecular structure and resulting gel properties. Low acyl Gellan Gum has had its acetyl groups removed through alkaline processing, resulting in firm, brittle, and transparent gels that are thermally reversible. High acyl Gellan Gum retains its acetyl groups, forming soft, elastic, and flexible gels with excellent mouthfeel. The choice between them depends on the desired texture, mouthfeel, and processing requirements of your specific application.
Gellan Gum offers several advantages over traditional gelling agents:
Forms gels at significantly lower concentrations (typically 0.05-0.5%)
Provides superior thermal stability and controlled melting points
Creates exceptionally clear gels with minimal impact on flavor release
Offers unique suspension properties without excessive viscosity
Provides greater control over texture through blending of low and high acyl variants
Gel formation and properties are influenced by several factors:
Concentration of Gellan Gum
Type and concentration of cations (particularly calcium, magnesium, sodium, and potassium)
pH of the system
Presence of sequestrants or chelating agents
Processing conditions (temperature, shear)
Interaction with other ingredients
Our technical team can provide guidance on optimizing these factors for your specific application.
Yes, Gellan Gum is produced through bacterial fermentation without any animal-derived ingredients or processing aids, making it suitable for vegan and vegetarian products. It serves as an excellent alternative to animal-derived gelling agents like gelatin.
For optimal performance, Gellan Gum should be properly dispersed and hydrated. Typically, it is dispersed in water under high shear, then heated to 75-95°C for complete hydration. The addition of cations (usually through salts) is then used to control gel formation upon cooling. Specific incorporation methods may vary depending on the application and processing equipment available.
Whether you require standard Gellan Gum or a specialized formulation for your specific application, Unionchem's experienced technical team is ready to assist. We can provide customized solutions with detailed technical specifications and application guidance to optimize your product performance.
For inquiries, samples, or technical support regarding our premium Gellan Gum products, please contact our sales team at sales@unionchem.com.cn. Our specialists will work closely with you to identify the ideal Gellan Gum variant for your requirements, ensuring cost-effective solutions with timely delivery and comprehensive technical support.
+86 533 7220272
+86-13953383796
1501699975
Ding-guang-zhuang Village West, Linzi Zibo, Shandong, China
