It is one of the food microbial polysaccharides developed by American companies in the 1980s after xanthan gum.
Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many countries.
And in 1996, gellan gum began to be applied in China's food industry as a food additive. It is widely used as a thickener, emulsifier, and stabilizer. It has E number E418.
The rapid development of gellan gum is attributed to the following application factors:
Based on these factors, the development of gellan gum is very rapid, and it can be said that although it started late, the future market prospects of gellan gum are broad.
It can be said that the current development prospects of Gellan Gum market are very good, but at the same time there are some problems.
Gellan Gum can be used as a thickening and stabilizing agent, it is easy to use, it is insoluble in cold water, but can be dispersed in water with a little agitation. It dissolves into a clear solution when heated and forms a clear, firm gel when cooled.
The dosage of Gellan Gum is small, usually 1/3-1/2 the amount of agar and carrageenan, with a typical dosage of 0.05% to form a gel (typical dosage of 0.1%-0.3%).
Gellan Gum gels are juice-rich, with excellent flavor release and a melt-in-your-mouth texture.
Gellan Gum has good stability, acid and enzyme resistance and high temperature resistance. The finished gel is stable even under the high-pressure cooking and baking conditions, and is also stable in acidic products, with the best performance at pH 4.0-7.5. Its structure is not affected by the change of time and temperature during storage.
Gellan Gum is now gradually replacing agar and carrageenan due to its superior gel properties.
With its unique and versatile properties, it is used commercially in a wide range of
food applications.
Typically, jam contains 38% solids. A perfect low-solids jam can be made when Gellan Gum is used at only 0.2%. However, if low-methoxy pectin or carrageenan is used, the amounts are 0.8% and 1%, respectively.
Using 0.5% Gellan Gum and 0.2% Xanthan Gum, you can create multi-layered jellies with different colors and flavors.
You only need to use oil-soluble food coloring and flavoring, then you can have colorful jellies of red, green, yellow and white colors and flavors, without mixing colors and flavors.
The use of Gellan Gum for the production of artificial food products was significantly more effective than the use of other food gums, especially for the production of artificial fruit pieces.
For example, Gellan Gum is used at 0.7% to produce artificial fruit chunks, but 1.0% is required if algae gum is used, and other processing properties are far less than Gellan Gum.
Gellan Gum keeps the blocks from melting during sterilization and retains their characteristic shape during processing, and Gellan Gum can be molded to produce a wide variety of animal and plant shapes in a wide range of colors.
This is unmatched by other gelling agents.
In the past, starch or a mixture of starch, protein and phosphate was generally used to provide the characteristic texture of fillings and puddings.However, products made with starch were unstable in shape and had an average taste.
However, products made with starch were unstable in shape and had an average taste.
The use of modified starch instead of regular starch has improved these deficiencies.
If Gellan Gum is used in place of some of the modified starches, the resulting products are more stable and have a much improved taste.
When using Gellan Gum in the preparation of confectionery with a high sugar content, it is scientifically and economically preferable to first hydrate it in a low sugar concentration and then to achieve the desired sugar concentration by means of concentration.
The reason for this is that Gellan Gum can also form gels in high sugar solutions, but the high sugar concentration prevents the formation of cold gels.
The main role of Gellan Gum in confectionery is to provide superior texture and structure to the product and to shorten the gel time of starchy gummies.
The study found that if 0.5% Gellan Gum + 1% konjac gum was applied to low-fat frankfurters (18% fat content),
The test results showed that the organoleptic acceptability was in general agreement with the high-fat frankfurters (28% fat content), It also has an ideal shelf life. So that the purpose of reducing the fat content of the product can be achieved.
Gellan Gum is mainly used in dairy products to provide an excellent gel and consistency.
In the case of yoghurt products, Gellan Gum is added to eliminate flocculation and improve texture, but another hydrosol must be added to act as a colloidal protectant.
Adding 0.1%-0.2% Gellan Gum to soft pastries has the effect of retaining moisture, maintaining freshness and shape, as well as preventing aging when refrigerated.
Gino Biotech is your premier gellan gum supplier who works directly with you to provide customized solutions.
With the mission of providing plant-based gums & stabilizers for a healthier life, Gino Gums & Stabilizers was founded in 2018.
We focus our main attention on various kinds of Plant-Based Hydrocolloids and Stabilizing solutions systems.
If you are looking for trusted hydrocolloid gums and stabilizers suppliers in China, Gino could be a better choice. We provide better ingredients options and the best solution to boost your business. Read More
Customer Focus
Products Development
Customized Packaging
Technical Support
Fast Service
Subscribe to Find the Secret to Connecting a Better and Healthier Life!
