The application of gellan gum

Application and Dosage


With prominent gelling property, gellan gum has gradually replaced the use of agar and carrageenan at present.

Gellan gum is widely used in food, such as jelly, white sugar, beverages, dairy products, jam products, bread padding, surface lubricant, candy, icing and seasonings. In addition, it can also be used in the non-food industry, such as microbiological culture media, the slow release of drugs and toothpaste.

Gellan gum can enhance the hardness, elasticity and viscosity of flour products such as noodles, improve the taste, inhibit hot-water swelling, decrease the fragmentation of noodles and reduce turbidity of soup. As the stabilizing agent, gellan gum is used in ice cream to improve shape maintenance. In cakes and cheese cakes, it has moisture retention, freshness preservation and shape-preserving effects. In candy, gellan gum is used to provide the products with good structure and texture, and to shorten the formation time of starch soft candy gel. It can also be used in the production of jam and jelly in place of pectin, as well as in stuffing of pastry and fruit pie.

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