Gellan Gum

Gellan Gum


Gellan gum is a kind of microbial food gum developed by American Kelco Company in the 1980s and its gelling performance is superior to xanthan gum


The dry powder of gellan gum is beige in color, with no particular smell, and at the temperature of 150℃, it will break down without melting. Moreover, it has good heat resistance, acid resistance and high enzyme stability. Although it is insoluble in non-polar organic solvents and cold water, it will disperse in water with a bit of stirring.

Furthermore, with heat, it can immediately dissolve into transparent solution and then form transparent as well as solid gel after cooling. The aqueous solution is neutral. The rigidity is in direct proportion to the concentration of gellan gum.

Gellan gum will generate solid and brittle gel after heating and then cooling at the existence of positive ions. With 0.05% common usage amount, it can form gel (the usage is usually 0.1%-0.3%). Furthermore, the formed gel is rich in juice and has favorable flavor release property, so it has melt-in-the-mouth taste.

The freezing point for the gelling of gellan gum is 30-45℃ while the melting temperature for it can be either above or below 100℃ since it depends on the type and concentration of positive ions. The addition of xanthan gum or locust bean gum into gellan gum helps to decrease the gel hardness but enhance the elasticity.

On June 15th, 2013, posted in: Products and Techniques by Tags: , , ,

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