Gellan gum is a multi-functional hydrocolloid used as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in food, beverage, personal care applications and pharmaceuticals.

Food
Commonly the usage level ranges from 0.1% to 1%. And usually, we can find it in plant-based drinks, fruit/flavoured still drinks, nectars, pastilles, gums, jellies & chews, meal replacements, desserts, and flavoured milk.

Dessert jellies
Water-based dessert jellies are commonly brittleness, cohesiveness, elastic, creamy, sticky, firm, wobbling, syneresis and easy demoulding.

Gellan gum functions as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in water desserts & dessert Gels.

LA or blends of HA and LA can be used to provide dessert jellies with a variety of textures.

How to make fruit juice jelly with LA gellan gum and gelatin?
Prepare ingredients: Water 500.0g (82.6%), Sugar 90.0g, (15.0%), Citric acid anhydrous 2.3g (0.38%), Tri sodium citrate dihydrate 1.6g, (0.26%), LA gellan gum, 0.35g (0.06%), Gelatin 10.2g (1.7%), Color and flavor as required.
Blend all the dry ingredients.
Heat the water to boil and dissolve the blended ingredients into the boiling water by stirring for 1-2 minutes.
Deposit and chill.
(Handbook of hydrocolloids, Edited by G. O. Phillips and P. A. Williams, 2000)

Beverage

Gellan gum can be used as a suspension agent (for example, suspend jelly beads and form a smooth fluid gel), stabilizer and mouthfeel creator in juices, juice drinks, dairy alternative & plant-based beverages. (3)

Dairy
Drinking yogurts are more popular due to its health benefits. Gellan gum can control syneresis, provide suspension, create body & texture, and improve mouthfeel in yogurts.

Plant-based milk containing it to help plant protein suspended in the milk, such as almond milk and soy milk, some types are flavored.

Confectionery
Gellan gum can be applied in a range of confectionery products, which are rich in sugar, like gummy and chewy confections, marshmallows, jellies, pastes, candies and so on.

Combinations of sugars (such as sucrose, glucose, fructose and corn syrups) with the hydrocolloid produces desirable jelly textures, gel clarity, flavour release and so on.

Bakery
High and low acyl gellan gum can be used in bakery mixes; bread, muffins and cakes; frozen dough icings, frostings and glazes. (4)

Cosmetics
Per “European Commission database for information on cosmetic substances and ingredients”, it can function as a film forming and viscosity controlling agents in cosmetic and personal care products. (5)

Others

Gellan Gum was initially an alternative for agar in solid culture media for the growth of various microorganisms (6). It is used for plant tissue and cell culture with the advantage of producing a high transparent gel than agar. (7)

 

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