Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously calledPseudomonas elodea), in a manner similar to xanthan. discovered in 1978,1988 Approved in Japan,1992 USA full approved.Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as US, Canada, China, Korea and the European Union etc. It is widely used as a thickener, emulsifier, and stabilizer.
Compared with other colloids, Gellan Gum has many peculiar advantages:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
Gellan gum is widely used in foods and various other fields.
(1)Typical foods prepared using gellan gum:
(1)Typical foods prepared using gellan gum:
Gelled desserts, jam, jelly, pudding, confectionery, sugarcoating of confectionery, frost of cake, filling of cake or bread, and other foods, cakes, and pet foods.
(2)Other applications:
(2)Other applications:
Microbiological media, capsules, perfumes, etc.
