Gellan Gum
Helps to bind, stabilize, or texturize processed foods
Gellan Gum
Helps to bind, stabilize, or texturize processed foods
What is Gellan Gum?
Gellan gum is a water-soluble polysaccharide that is produced by certain bacteria, particularly the strain Pseudomonas elodea. It is a high molecular weight polymer composed of repeating units of glucose, rhamnose, and glucuronic acid. Gellan gum is a white or off-white powder that is odorless and tasteless.
Gellan gum has a unique set of functional properties that make it useful in various applications in the food, pharmaceutical, and cosmetic industries. It can form strong gels at low concentrations, and the texture and rigidity of the gels can be controlled by adjusting the concentration of gellan gum. It is also a good thickener, stabilizer, and emulsifier. It can be used in a variety of food products, including dairy products, confectionery, and beverages, as well as in pharmaceutical and cosmetic products.
Origin
Gellan gum is a polysaccharide produced by the bacterium Sphingomonas elodea (formerly known as Pseudomonas elodea), which was first isolated from water lilies in a pond in Japan in 1978. The bacterium produces gellan gum as a means of protection and to help it survive in its environment.
Gellan gum was first approved for use as a food additive in Japan in 1988 and later in other countries, including the United States and Europe. Since then, it has become a popular hydrocolloid used in various applications in the food, pharmaceutical, and cosmetic industries.
Commercial Production of Gellan Gum
Gellan gum is commercially produced through a fermentation process using the bacterium Sphingomonas elodea. The production process typically involves the following steps:
- Inoculation: A culture of Sphingomonas elodea is grown in a nutrient-rich medium under controlled conditions.
- Fermentation: The bacteria are then transferred to a fermentation tank where they are allowed to grow and produce gellan gum. The fermentation process typically lasts for several days, during which the bacteria consume the nutrients in the medium and produce gellan gum as a byproduct.
- Separation: Once the fermentation is complete, the gellan gum is separated from the bacterial biomass and the fermentation medium. This is typically done using a series of filtration and centrifugation steps.
- Purification: The gellan gum is then purified to remove any impurities, such as residual bacterial cells and other contaminants. This is typically done using a combination of physical and chemical methods, such as precipitation, washing, and drying.
- Packaging: The purified gellan gum is then packaged into bags or drums and shipped to customers for use in various applications.
Commercial production of gellan gum is typically carried out to produce high-quality gellan gum with consistent properties.
Gellan Gum is an innovative ingredient produced through the age-old process of fermentation. It provides stabilization and suspension in dairy and dairy alternative beverages.
This multifunctional gelling agent can also be used in combination with other products to produce a wide variety of interesting textures, and it is effective at low use levels.
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Function
Gellan gum has a unique set of functional properties that make it useful in various applications in the food, pharmaceutical, and cosmetic industries. Some of its key functions include:
- Gelling: Gellan gum can form strong gels at low concentrations, and the texture and rigidity of the gels can be controlled by adjusting the concentration of gellan gum. This makes it a popular choice for use in a variety of food products, such as desserts, jellies, and gummy candies, as well as in pharmaceutical and cosmetic products.
- Thickening: Gellan gum is a good thickener, meaning it can increase the viscosity and texture of liquids and semi-solid products. This makes it useful in applications such as soups, sauces, and dressings, where it can improve the mouthfeel and stability of the product.
- Stabilizing: Gellan gum can help to stabilize emulsions and suspensions, preventing separation and maintaining a consistent texture and appearance. This makes it useful in products such as dairy products, salad dressings, and beverages.
- Film-forming: Gellan gum can form a thin film on the surface of a product, which can help to improve its moisture retention and prevent spoilage. This makes it useful in applications such as fresh produce coatings and food packaging.
- Texturizing: Gellan gum can be used to create a range of textures in food products, from firm and chewy to smooth and creamy. This makes it a versatile ingredient in a variety of applications, such as bakery products, confectionery, and dairy alternatives.
Gellan gum is a highly functional ingredient that can provide a range of benefits to a wide range of products in the food, pharmaceutical, and cosmetic industries.
Gellan Gum Application
Gellan gum has a wide range of applications in the food, pharmaceutical, and cosmetic industries, thanks to its unique set of functional properties. Some of the most common applications of gellan gum include:
- Food: Gellan gum is widely used as a gelling agent in a variety of food products, such as desserts, jellies, gummy candies, and fruit fillings. It is also used as a thickener, stabilizer, and texturizer in products such as dairy products, salad dressings, sauces, and bakery products. Additionally, gellan gum can be used to create plant-based alternatives to dairy products, such as vegan cheese and yogurt.
- Pharmaceutical: Gellan gum is used as a thickener, stabilizer, and suspending agent in a variety of pharmaceutical products, such as oral suspensions, injectables, and topical gels. It can also be used to improve the bioavailability and release properties of drugs.
- Cosmetics: Gellan gum is used as a thickener, stabilizer, and texturizer in a variety of cosmetic products, such as lotions, creams, and gels. It can also be used to improve the sensory properties of products, such as their texture and viscosity.
- Other applications: Gellan gum has other applications beyond food, pharmaceutical, and cosmetic industries. For example, it can be used in biotechnology and medical research as a gelling agent for cell culture media and as a matrix for tissue engineering. It can also be used in wastewater treatment as a flocculant to remove suspended solids from water.
Gellan gum is a highly versatile ingredient that provides a range of functional benefits in a wide range of applications across multiple industries.
Product range
Gellaxel™️ HD300 Gellan Gum is designed for neural non-dairy protein drink and jelly food, improving suspension stability and mouthfeel.
Gellaxel™️ H-MAX Gellan Gum is designed for
- Juice and plant-protein beverages
- Fruit preparations
- Fermented dairy products
- Condiments
- Confectionery
It provides excellent suspension, low mouthfeel viscosity, elastic and smooth texture. Tolerate high filling temperatures, good suspension before filling.
Gellaxel™️ LB100 is a low acyl gellan gum, which is designed for beverage suspension. It has good suspension stability and high transparency. Enhance flavor release and shear thinning, giving low mouthfeel viscosity.
Gellaxel™️ LB100 is a low acyl gellan gum, which is high transparent and designed for jelly pudding, jelly ball, bakery filling, and fruit preparation.
- It improves heat stability during pasteurization and storage.
- Provide pleasant texture when combined with elastic gelling agents.
- Minimal degradation at low pH and high temprature.
Gellaxel™️ PT Gellan Gum is designed for pet food in jelly. It improves thickening, elastic and smooth texture.
Gellaxel™️ TGX is an industry grade gellan gum, not used in food. It is thermal stable, acid stable and high transparency.
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