Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan.
What is gellan?
Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan. discovered in 1978,1988 Approved in Japan,1992 USA full approved.
Compared with other colloids, Gellan Gum has many peculiar advantages:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
Gellan gum is widely used in foods and various other fields.
(1)Typical foods prepared using gellan gum: Gelled desserts, jam, jelly, pudding, confectionery, sugarcoating of confectionery, frost of cake, filling of cake or bread, and other foods, cakes, and pet foods.
(2) Other applications:
Microbiological media, capsules, perfumes, etc.
Characteristic and efficacy of Gellan Gum
1. Very Low dosage, form gel at 0.05-0.25% concentration
Gellan gum is a very effective gelling agent
2. Excellent thermal stability and acid stability
1.Little effect to gel strength after heat sterilization
2.Its powder form allows longer term of use and long-term stability even under acid condition.
3.Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels
Can be made into thermal reversible and thermal un-reversible gels
4．Retains excellent flavor releasing ability
Improve product quality
5．Good combination with other hydrocolloids
Adjustable gel elasticity and rigidity
6．Good compatibility with other ingredients
Can be widely used in many formulations
7．Can form gel between pH 3.5~7.0
Can form high quality gels and have good gel strength in acid to neutral food formulations.
Prevent aging and viscosity raising of starch
9.Not easy lead to enzymolysis
Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media.
Main function and applications of Gellan Gum
Sugar frost, sugar coat
Paint filming ability
Film forming ability
Jelly, stuffing, dessert, fruit jam
Frozen food, syrup
Ice cream, salad cream
High Acyl Gellan Gum
Low Acyl Gellan Gum
Hot water above 70℃
Hot water above 80℃ or cold water with sequestrants
Sensitivity to cations
Relatively insensitive to ions
Very sensitive to ions, especially to divalent cations such as calcium ions
( do not need cations )
Cations, acids or soluble solids
Heat stable if using divalent
Soft and elastic gels
Hard and brittle gels
Comparison of Physical Properties of High Acyl and Low Acyl Gellan Gum
GESOLGEL ® Products
Gellan solutions provides many kinds of gellan gum ingredients for food, pharmaceutical and industry,
Food ( Protein drink, Juice )
Food (Beverage, Jellies )
GESOLGEL ® PH-LA
Pharmaceutical, Oral Care and Personal Care
Pharmaceutical, Personal Care
Microbiological media and plant tissue culture
GESOLGEL Specialty Products
A range of specialty products for a variety of food formulation
Sugar, Gellan gum
Dairy milk beverages
Sugar, Gellan gum,
Neutral plant protein based beverages
Fruit juices Pulp suspension
Gellan, Sodium citrate
High transparent fruit pulp suspending beverage
Gellan, Carrageenan, konjac gum
Multi-layer, heat resistance water jelly
Heat resistance confectionery
Icings, frostings, piping jellies, low- and reduced-fat frostings, sweet roll icings, royal icings
Non-standard jams and jellies, fruit fillings
Gellan gum, Sugar,
Bakery fillings ，Yogurt fruit
Gellan gum, Sodium Citrate Potassium chloride
Gellan gum, Potassium chloride
Canned pet food