Prospects of Gellan Gum in Liquid Dairy Products

Prospects of Gellan Gum in Liquid Dairy Products


Gums are mainly categorized into four groups: Plant-based gums, Animal-origin gums, Seaweed-based gums, and Microbial gums.

Gums groups: Plant-based gums, Animal-origin gums, seaweed-based gums, microbial gums

5 Main Microbial Gums

Microbial gums are listed as generally recognized as safe (GRAS) by the Food and Drug Administration and have a broad range of physicochemical properties suitable for various pharmacy, medicine, and food applications.

In the food industry, they can be used as gelling, viscous, stabilizing, and thickening agents.

Microbial gums such as Gellan gum, Xanthan gum, Pullulan, Bacterial cellulose, and Curdlan have been the subject of numerous studies.

5 MAIN Microbial Gums: Gellan gum, Xanthan gum, Pullulan, Curdlan, Bacterial cellulose

Prospects of Gellan Gum in Liquid Dairy Products

Today, we will briefly introduce the Prospects of Gellan Gum in Liquid Dairy Products.

Gellan Gum in Liquid Dairy Products

Gellan gum, as a microbial metabolic gum, has a short production cycle and is not limited by climatic and geographical environmental conditions. It can be produced from various waste residues and liquids under artificial control conditions, plus it is safe, non-toxic, and unique in physical and chemical properties and has other excellent characteristics, so it has a wide range of applications in the food industry.

Gellan gum has many advantages, such as low dosage, high transparency, strong aroma release ability, acid and enzyme resistance, etc., and has been widely used in more than 20 industries such as food, cosmetics, medicine, detergents, ceramics, etc.

Advantages of Gellan Gum

What is gellan gum? 6 Advantages of Gellan gum

In the food industry, in addition to being a gelling agent, gellan gum is more important in that it can provide excellent texture and mouthfeel to ensure that the gel is very clear. Gellan gum can be used to improve the tissue structure of foods, the physical stability of liquid nutrients, and the water-holding capacity of food during storage and cooking.

It is worth pointing out that although gellan gum was mainly developed as a gelling agent at first, after in-depth research and practice, it has been proved that gellan gum is not only a gelling agent.

High Acyl Gellan Gum in Dairy

Especially since 2000, with the improvement of people's living standards and the rapid development of the dairy industry, people have put forward higher requirements for the taste of liquid dairy products. People have been dissatisfied with a single liquid dairy product and are more inclined to In liquid dairy products, you can eat products that have a chewy feel and provide rich nutrition with liquid dairy products.

High Acyl Gellan Gum could always be used in dairy beverages, such as soybean milk which is not so transparent and clear. It could help to stabilize milk dairy beverages by preventing proteins from sinking down to bottom on storage

Taste & Nutrition trends


Good suspension effect, acid resistance, and excellent stability determine that gellan gum will inevitably occupy a pivotal position in the future development of liquid dairy products.


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