Gellan Gum can be used as thickener and stabilizer, and has good stability and resistance to acidolysis and enzymolysis. Gellan gels are juicy, have good flavor release and melt in your mouth. The gellan gel is stable even under the conditions of high pressure cooking and baking, as well as in acidic products, and has good performance under the conditions of pH value 4.0~7.5.
Due to its superior gel properties, gellan has gradually replaced Agar and Carrageenan.
Gellan gum is widely used in food, such as pudding, jelly, sugar, drinks, dairy products, jam products, bread stuffing, surface smoothing agent, candy, icing, seasoning and so on. It is also used in non-food industries such as microbial culture media, slow release of drugs, toothpaste, etc.