Gellan gum is a water-soluble anionic exopolysaccharide  produced by bacteria from the Sphingomonas group. It is widely used into food processing and biomedical industry since the FDA approval in 1992 with its biocompatibility and low cytotoxicity. Gellan gum forms gels at low concentrations when hot solutions are cooled in the presence of gel-promoting cations.

In the food industry, gellan gum usually serves as one thickener and stabilizer to improve texture, increase the viscosity, and prevent the separation of solids and liquids when making dairy products such as yogurt, cheese products, sour cream. When it comes to making breads, pastries, and cakes, gellan gum is used to improve texture, increase moisture retention, and extend the shelf life. As for gummy candies, jelly beans, and other confectionery products, gellan gum is used to improve the texture, increase the chewiness, and prevent the separation of ingredients. Gellan gum also can be found in beverages, such as  sports drinks, juices, and plant-based milks, it stabilizes suspensions, prevents sedimentation, and improves the mouthfeel of products.

Being an experienced solutions supplier and exporter for food and beverages manufacturers, Tianjiachem welcome any inquiries from all over the world. Please feel free to contact us.