Gellan Gum online shopping from Cinogel Biotech? Gellan gum is an additive used to bind, stabilize, or texturize foods. While naturally occurring, it’s also produced commercially via bacterial fermentation. How is gellan gum used? Gellan gum has a variety of uses. As a gelling agent, it lends a creamy texture to desserts, gives fillings for baked goods a jelly-like consistency, and reduces the likelihood that certain delicacies — such as creme brulee or flaming sorbet — will melt when subjected to heat. Gellan gum is also commonly added to fortified juices and plant milks to help stabilize supplemental nutrients like calcium, keeping them mixed into the beverage rather than pooled at the bottom of the container.

Because it’s produced from bacteria fermentation and not from any type of animal source, gellan gum is a common additive in vegan diet foods. Vegan recipes — including cultured products or those that normally contain dairy, such as almond milk or coconut kefir/yogurt, for example — are usually in need of some sort of added stabilizer and thickening agent to prevent the products from separating. This is where stabilizers like organic gellan gum, locust bean gum or guar gum can come in handy. Often the gellan gum found in foods is vegetarian-, kosher- and halal-approved, although this depends on the specific product it’s used in. Find additional information at Gellan Gum.

It is also called LA Gellan gum. It is partly deacylated or fully deacylated. Its common form is the fully deacylated one, with no detectable acyl groups, also called deacetylated gellan gum. It is the water-soluble anionic polysaccharide, fully soluble in water once heated, forming a viscous solution; insoluble in ethanol. The easiest way to form both gels is to cool hot solutions. It forms gels with cations, e.g. calcium(Ca2+), magnesium (Mg2+), sodium (Na+), and potassium (K+), as well as acid (H+) and the presence of these cations increases the gel strength and brittleness.

What are the application of gellan gum? Gellan gum is a multi-functional hydrocolloid used as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in food, beverage, personal care applications and pharmaceuticals. Water-based dessert jellies are commonly brittleness, cohesiveness, elastic, creamy, sticky, firm, wobbling, syneresis and easy demoulding. Gellan gum functions as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in water desserts & dessert Gels.

ZHENGZHOU CINOGEL BIOTECH CO.,LTD, being a gellan gum manufacturer & supplier in China focus on Gellan Gum (Low Acyl Gellan Gum and High Acyl Gellan Gum), which is equipped with the advanced process technology,insist on technical innovation tradition. It’s now walking on the way of technology innovation and market expansion with aiming at international class level, closely following the need of the market, and producing high technology and high quality products. See even more information at https://www.cinogel.com/.