Description
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
Characteristic | Efficacy |
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. |
8.Anti-aging function | 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
Function | Application |
Adhesiveness | Sugar frost, sugar coat |
Paint filming ability | Succade, candy |
Emulsibility | Salad cream |
Film forming ability | Synthetic casing |
Foam stabilizer | Beer |
Gelling agent | Jelly, stuffing, dessert, fruit jam |
Anti-graining agent | Frozen food, syrup |
Stabilizer | Ice cream, salad cream |
High Acyl Gellan Gum | Low Acyl Gellan Gum | |
Molecular weight | 1~2×106 Daltons | 2~3×105 Daltons |
Solubility | 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 |
Gelling conditions | Just Cooling ( do not need cations ) | Cations, acids or soluble solids |
Set temperature | 70~80℃ （158~176℉） | 30~50℃ （86~122℉） |
Thermoreversibility | Thermo-reversible | Heat stable if using divalent |
Gel texture | 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,
Gellan Solutions Ingredients | Applications | Gel Form | Acyl Level | Solution Clarity |
GESOLGEL® HA | Food ( Protein drink, Juice ) | Soft, Elastic | High | Opaque, Milky |
GESOLGEL® LA | Food (Beverage, Jellies ) | Firm, Brittle | Low | Transparent |
GESOLGEL® AFG | Air Freshener | Firm, Brittle | Low | Transparent |
GESOLGEL ® PH-LA | Pharmaceutical, Oral Care and Personal Care | Firm, Brittle | Low | Transparent |
GESOLGEL® PH-HA | Pharmaceutical, Personal Care | Soft, Elastic | High | Opaque, Milky |
GESOLGEL® MTC | Microbiological media and plant tissue culture | Hard, Brittle | Low | Transparent |
GESOLGEL Specialty Products
A range of specialty products for a variety of food formulation
Gellan Solutions Specialty Products | Ingredient Label | Typical Applications |
GESOLGEL® HAM | Sugar, Gellan gum | Dairy milk beverages |
GESOLGEL® HPS | Sugar, Gellan gum, | Neutral plant protein based beverages |
GESOLGEL® HFS | Gellan gum | Fruit juices Pulp suspension |
GESOLGEL® FS | Gellan, Sodium citrate | High transparent fruit pulp suspending beverage |
GESOLGEL® WJ | Gellan, Carrageenan, konjac gum | Multi-layer, heat resistance water jelly |
GESOLGEL® FC | Gellan, Carrageenan, Sodium Citrate | Heat resistance confectionery |
GESOLGEL® JIS | Gellan gum, Sodium Citrate | Icings, frostings, piping jellies, low- and reduced-fat frostings, sweet roll icings, royal icings |
GESOLGEL® JFF | Gellan gum, Sodium Citrate | Non-standard jams and jellies, fruit fillings |
GESOLGEL® BAK | Gellan gum, Sugar, Sodium Citrate | Bakery fillings ，Yogurt fruit |
GESOLGEL® MP
| Gellan gum, Sodium Citrate Potassium chloride | Meat Products |
GESOLGEL® PF | Gellan gum, Potassium chloride | Canned pet food |
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