Gellan gum product introduction

Gellan gum is a high-molecular-weight polysaccharide produced by the bacterium Sphingomonas elodea through fermentation. It is a kind of polymer polysaccharide, which can be used as thickener and stabilizer.
As a food additive, gellan gum was first approved for use in food in Japan in 1988. Subsequently, gellan gum has been approved for use in food, cosmetics and medicines in many other countries, including the United States, Canada, China, South Korea and the European Union. It is widely used as a thickener, emulsifier and stabilizer. Its E number is E418.

Applications

• Plant-based Protein Beverages / Dairy Beverages: Improves the stability of protein and fat, preventing stratification and precipitation, resulting in a more uniform texture.
• Jellies / Puddings: Provides excellent gel structure, forming clear and elastic products that are acid and heat-resistant, suitable for high-temperature sterilization.
• Baked Goods (e.g., Bread, Cakes): Acts as a stabilizer and thickener, improving dough rheology, increasing product volume, enhancing crumb structure, delaying staling, and extending shelf life.
• Vegetarian Products (Meat Alternatives): Serves as a plant-based alternative to gelatin, providing similar gel and texture properties to meet vegetarian demands.
• Soft Candies / Confections: Imparts good elasticity and chewiness to products, while helping to prevent syneresis (water separation) and crystallization, thus maintaining product quality.
• Meat Products: Improves gel strength and water-holding capacity, enhancing sliceability and mouthfeel, and reducing cooking loss.

COA