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Applications and Prospects of High Acyl Gellan gum | Gellan Gum in Food
Applications and Prospects of High Acyl Gellan Gum in Food
High acyl gellan gum is an excellent thickener and stabilizer. More details about applications and prospects of high acyl gellan gum in food will be given below.
1. Properties of High Acyl Gellan Gum
High acyl gellan gum is one of the most excellent thickeners and stabilizers on the market and has excellent gel characteristics.
Compared with other colloids, high acyl gellan gum has good flavor release, high thermal stability, good water-holding, suspension, thermal reversible flexibility, etc. These properties make high acyl gellan gum wide and superior in the application.
2. High Acyl Gellan Gum VS Low Acyl Gellan Gum
- High acyl gellan gum is more viscous after dissolution and has high cohesion, which makes it suitable for thickening agent.
- High acyl gellan gum is softer than low acyl gellan gum, and has good water retention and elasticity.
- When high and low acyl gellan gum are mixed into gum, its deformability is four times that of low acyl gellan gum. These characteristics make high acyl gellan gum more valuable for application.
3. High Acyl Gellan Gum Benefits
4. Specific Applications of High Acyl Gellan Gum in Food
At present, high acyl gellan gum has the following applications in foodstuffs.
5.Development Prospects of High Acyl Gellan Gum
Gellan gum is a polysaccharide gelling agent produced by biological fermentation method, which has the advantages of low dosage, high transparency, strong flavor release ability, acid and enzyme resistance, etc.
Before 2005, the domestic market was almost completely monopolized by American companies, but after 2005, China's domestic gellan gum began to occupy a larger and larger share of the market. The demand of domestic market is growing rapidly, while the production scale of domestic gellan gum is small and the energy consumption cost is high.
Foreign companies can produce more kinds of gellan gum, but domestic manufacturers can produce less varieties of gellan gum, and the production process has high energy consumption, complicated product extraction, product clarification difficulties, product purification difficulties and other problems.
In recent years, the production technology of domestic high acyl gellan gum has become mature, some technical problems have been solved, and the product cost performance has been higher than foreign products.
At present, the domestic basic research and application research of gellan gum are not enough, and a lot of gellan gum application technology is only in the hands of a few professional compounding manufacturers.
At present, the domestic research on the application of gellan gum, especially the high acyl gellan gum, is not enough.
Foreign research on gellan gum, especially high acyl gellan gum, is mainly combined with the Western diet characteristics of food and other products to carry out research, such as many foreign consumers like to eat crispy jelly, while our consumers do not like to eat crispy jelly, like elastic jelly.
How to combine domestic gellan gum (especially high acyl gellan gum) with China's special food or traditional food for application research is an important issue in front of our country's colloid industry science and technology personnel.
While strengthening the theoretical research, we should increase the research on the application.
It is believed that high acyl gellan gum will have a good prospect of development.
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