Characteristic

Efficacy

Form high qualified gel under low concentration of 0.05~0.25%

Gellan gum is an efficient gelling agent

High stability at high temperature and low pH value

Heating and sterilization has little effect on gel strength, acid gel has comparatively long shelf life

Gel formed by Na+ and K+ can renew after heating, while gel formed by Mg2+ and Ca2+ can not

Can produce reversible and irreversible gel

Retains excellent flavor releasing ability

Improve product quality

Can be used together with other gums like starch, mixture of xanthan gum/locust bean gum

Structure of gums formed by gellan gum can be transformed from brittle to elastic

Has good compatibility with other additives

Suitable in various formulation

pH 3.5~7.0 is the optimum gelling range

Acquire excellent gel and expected gel strength in acid or neutral food product formulation

Anti-aging function

keep corn starch from aging and being more sticky in stock

Do no cause enzymolysis easily

Provide flexibility for food processing, has good performance in microorganism medium and foliage culture medium