Gellan Gum is a multi-functional, high-performance hydrocolloid, produced by the microbial fermentation of Sphingomonas elodea. It is renowned for its ability to form stable gels, provide suspension, and stabilize complex systems at exceptionally low concentrations.
As a versatile stabilizer and thickener, Gellan Gum is the go-to solution for formulators seeking to create unique textures, improve stability, and enhance the consumer experience. It is available in two primary forms: Low Acyl (LA) and High Acyl (HA), each offering distinct textural properties to meet specific application needs.
Product Portfolio: Low Acyl vs. High Acyl Gellan Gum
Understanding the difference between our two main types is key to unlocking your product's potential.
Grade / Series
Product Type
Gel Characteristics
Key Applications
Performance Alternative to
UC-GG-LA
Low Acyl (LA) Gellan Gum
Forms firm, brittle, non-elastic gels that are brilliantly clear.
Forms soft, elastic, flexible gels that are opaque. Creates a "fluid gel" network for suspension.
Beverage stabilizer (dairy, plant protein), high suspension agent for pulpy juices, bakery fillings, yogurts.
Kelcogel® HM, Kelgel®
The Gellan Gum Difference
Unmatched Efficiency:
Gellan Gum is effective at extremely low dosage levels (0.02% - 0.2%), providing significant cost-in-use benefits compared to other hydrocolloids.
Exceptional Thermal Stability：
Creates heat-stable gels that withstand high-temperature processing like UHT and pasteurization, making it an ideal thermal stable thickener.
Superior Suspension Power:
High Acyl Gellan Gum creates an imperceptible fluid gel network that holds particles (pulp, minerals, protein) in suspension without adding significant viscosity.
Tunable Texture:：
By blending LA and HA types, formulators can create a full spectrum of textures—from firm and brittle to soft and elastic—achieving the perfect smooth texture gelling agent.
Crystal Clarity:
Low Acyl Gellan Gum produces gels of outstanding transparency, perfect for applications where visual appeal is paramount.
Key Application Areas
Food & Beverage:
● Beverage Stabilizer: The premier choice for neutral pH dairy beverages and plant protein beverage stabilizers (e.g., almond, soy, oat milk). It prevents protein and mineral settling, ensuring a smooth, uniform product throughout its shelf life. ● Jellies, Desserts & Confectionery: Use LA for crystal-clear, firm water jellies or HA for creamy, elastic puddings and flans. ● Bakery Fillings & Glazes: Provides excellent heat stability, preventing fillings from boiling out during baking.
Plant Science & Biotechnology:
● Plant Tissue Culture Media: A superior gelling alternative to agar agar. It offers better transparency for observing root growth, higher gel strength, and requires a lower use level. Our grades are proven equivalents to Gelzan®.
Personal Care & Cosmetics:
● Acts as a thickener and stabilizer in lotions, creams, and gels, providing a smooth, non-sticky skin feel and stabilizing emulsions.
Gellan Gum vs. Alternatives: A Formulator's Guide
Feature
Gellan Gum
Carrageenan
Agar Agar
Dosage
Very Low (0.02-0.2%)
Low to Medium
Medium to High
Clarity (LA Type)
Excellent
Good to Cloudy
Fair to Cloudy
Texture
Tunable (Brittle to Elastic)
Elastic to Brittle
Firm & Brittle
Heat Stability
Excellent
Good
Excellent (High Hysteresis)
Suspension
Excellent (Fluid Gel)
Good
Poor
Flavor Release
Excellent
Good
Fair
Frequently Asked Questions (FAQ)
What is the main difference between Low Acyl (LA) and High Acyl (HA) Gellan Gum?
A1: The primary difference is texture. LA Gellan Gum creates firm, brittle, and clear gels. HA Gellan Gum creates soft, elastic, and opaque gels and is excellent for creating fluid gels for suspension.
Why is Gellan Gum so effective in plant-based milk?
A2: As a plant protein beverage stabilizer, HA Gellan Gum forms a weak gel network at a very low concentration. This "fluid gel" effectively suspends protein, calcium, and other insoluble ingredients, preventing sedimentation without making the drink feel thick or heavy.
Can I replace Agar with Gellan Gum in my plant tissue culture media?
A3: Absolutely. Gellan Gum is widely preferred over agar agar in plant tissue culture. It provides a clearer, more defined gel at about half the concentration of agar, allowing for easier observation of culture development and more consistent results.
Innovate Your Texture. Stabilize Your Formulation.
Discover how Gellan Gum can elevate your product. Contact our technical team for formulation advice, samples, and a competitive quote.
