It can also be used alone to form soft and elastic gels or combined with other gums to create products with different textures.
High-acyl gellan gum (HS) is used in non-transparent products such as acidic dairy beverages, fruit juices, jams, and other products where suspension of particles and stabilization of the system are required. In acidic dairy systems, it should be used in combination with protein protectants like CMC (Carboxymethyl Cellulose) or guar gum. The recommended usage is 0.015–0.03%. It can also be used alone to form soft and elastic gels or combined with other gums to create products with different textures.
Gellan gum has a wide pH application range, particularly in acidic systems. Compared to other gums like xanthan gum and carrageenan, it offers significant advantages in acidic environments. In fruit juices, gellan gum effectively prevents the sedimentation and flocculation of insoluble particles such as fruit pulp, maintaining the stability of the system and providing an excellent mouthfeel.
Good acid resistance
Low protein reactivity
Strong suspension capability
High thickening ability
Good heat stability
Solution exhibits pseudoplastic behavior with very low viscosity, providing a pleasant mouthfeel and excellent flavor release
Compatible with other hydrophilic colloids and can achieve different texture characteristics; in acidic dairy systems, it should be used in combination with CMC or guar gum
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
