What are the different types of gellan gum and how do they differ?

Gellan gum is a versatile ingredient that is widely used in the food, pharmaceutical, and cosmetic industries as a thickening agent, stabilizer, and gelling agent. It is known for its ability to create gels at low concentrations, as well as its thermo-reversible and pseudoplastic properties. Gellan gum is available in two main forms: high acyl and low acyl, each with its own unique characteristics and applications.

High acyl gellan gum, also known as deacetylated gellan gum, is produced by the controlled deacetylation of native gellan gum. This process results in a polymer with a high degree of acyl groups, which are responsible for the gelling properties of the gum. High acyl gellan gum forms soft and elastic gels that are heat-stable and can withstand a wide range of pH levels. It is commonly used in dairy products, desserts, confectionery, and other applications where a soft and delicate texture is desired.

On the other hand, low acyl gellan gum, also known as partially deacetylated gellan gum, is produced by further deacetylation of high acyl gellan gum. This process reduces the number of acyl groups in the polymer, resulting in a gellan gum with different gelling properties. Low acyl gellan gum forms firm and brittle gels that are heat-sensitive and exhibit syneresis at high temperatures. It is often used in fruit preparations, plant-based dairy alternatives, and other applications where a firmer texture and heat sensitivity are desired.

The main difference between high acyl and low acyl gellan gum lies in their gelling properties and the textures of the gels they form. High acyl gellan gum creates soft and elastic gels, while low acyl gellan gum creates firm and brittle gels. These differences make each type of gellan gum suitable for specific applications, depending on the desired texture and stability requirements.

In addition to their gelling properties, high acyl and low acyl gellan gum also differ in their interactions with other ingredients and their ability to suspend particles. High acyl gellan gum has a higher tolerance for cations and can suspend particles more effectively than low acyl gellan gum. This makes high acyl gellan gum suitable for applications where particle suspension and stability are important, such as in beverages and sauces.

At Unionchem, we offer both high acyl and low acyl gellan gum to meet the diverse needs of our customers. Our high-quality gellan gum products are produced using advanced manufacturing processes to ensure consistency and reliability in performance. Whether you are looking for a gelling agent for dairy products, desserts, beverages, or other applications, we have the right solution for you.

In addition to our standard gellan gum products, we also offer customized solutions to meet specific formulation requirements. Our team of experts is dedicated to providing technical support and assistance to help our customers achieve their desired product characteristics. We understand the importance of texture, stability, and sensory appeal in food and beverage products, and we are committed to helping our customers succeed in their markets.

If you are looking for a reliable supplier of high-quality gellan gum, look no further than Unionchem. Our products are suitable for a wide range of applications and are backed by our commitment to quality, innovation, and customer satisfaction. Contact us today to learn more about our gellan gum products and how we can support your business. We look forward to partnering with you to create successful and appealing products that meet the needs of today's consumers.