Gellan Gum for Dairy from Qingdao Unionchem Co., Ltd. is a high-quality, food-grade hydrocolloid designed to improve the texture, stability, and suspension properties of a wide range of dairy products. Our Gellan Gum is ideal for both traditional and plant-based dairy, offering exceptional performance in milk drinks, yogurts, cheeses, and more.
Superior Suspension
Prevents sedimentation and keeps fruit, cocoa, or other inclusions evenly distributed in dairy beverages.
Texture Enhancement
Delivers smooth, creamy mouthfeel and customizable gel strength for yogurts, cheeses, and desserts.
Heat & Acid Stability
Maintains performance under pasteurization and in acidic dairy environments.
Clean Label & Allergen-Free
Plant-based, non-GMO, allergen-free, and suitable for clean label formulations.
Consistent Quality
Manufactured under strict ISO, HACCP, and FSSC22000 standards, ensuring reliable performance batch after batch.
More than 15 years of hydrocolloid expertise
Global supply network and prompt shipping
Professional technical support for dairy applications
Free samples and tailored solutions for your needs
Q1: What dairy products can benefit from Gellan Gum?
A1: Gellan Gum is widely used in flavored milk, drinking yogurts, plant-based dairy alternatives, cream cheese, set yogurts, and dairy desserts.
Q2: Is Gellan Gum stable in high-temperature and acidic conditions?
A2: Yes, our Gellan Gum is highly stable during pasteurization and in acidic dairy products.
Q3: Can Gellan Gum be used in plant-based or vegan dairy alternatives?
A3: Absolutely. It is 100% plant-based and ideal for soy, oat, almond, and coconut-based drinks and yogurts.
Q4: What is the typical usage level in dairy applications?
A4: Dosage ranges from 0.025%–0.3% depending on the product and desired texture. Our team can provide precise recommendations.
Q5: Do you offer technical support for formulation?
A5: Yes, our experts offer formulation guidance and troubleshooting for dairy and plant-based applications.
| Parameter | Specification |
|---|---|
| Appearance | White to off-white powder |
| Gel Strength | ≥ 800 g/cm² (1% solution) |
| Purity | ≥ 98% (dry basis) |
| Loss on Drying | ≤ 15% |
| pH (1% solution) | 5.0 – 7.0 |
| Ash Content | ≤ 15% |
| Lead | ≤ 2 ppm |
| Total Plate Count | ≤ 1000 cfu/g |
| Yeast & Mold | ≤ 100 cfu/g |
| Heavy Metals | ≤ 10 ppm |
| Certification | ISO, HACCP, Halal, Kosher, FSSC22000 |
Detailed COA and technical documents available upon request.
1.Flavored & Functional Milk Drinks
Gellan Gum ensures uniform suspension of cocoa, fruit pulp, or nutrients in UHT and pasteurized milk beverages.
2.Drinking Yogurt & Set Yogurt
Provides smooth, stable texture and prevents whey separation.
3.Plant-Based Dairy Alternatives
Delivers creamy mouthfeel and stable suspension in soy, oat, almond, and coconut drinks and yogurts.
4.Cream Cheese & Dairy Desserts
Enhances gel structure and spreadability in cheese spreads, puddings, and mousse.
5.Fruit-on-the-Bottom Yogurt
Keeps fruit evenly suspended and prevents syneresis.
Looking for a reliable Gellan Gum supplier for your dairy products?
Contact Qingdao Unionchem today for free samples, technical support, and competitive pricing!
[Email: sales@unionchem.com.cn]
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[WhatsApp/WeChat: ++8613953383796]