Gellan gum
Gellan gum is a highly functional, microbially derived polysaccharide used as a powerful gelling, stabilizing, and suspending agent in food products. At low usage levels, it enables the formation of firm, elastic, or fluid gels, depending on the type and the presence of ions (e.g. calcium). Gellan gum is typically supplied as a fine, off-white powder with neutral taste and odor. When properly heated and cooled, it forms stable gel systems with high clarity or increased opacity, depending on the variant (high acyl or low acyl).
Source
Gellan gum is produced by fermentation using specific strains of Sphingomonas elodea. The process includes:
- controlled fermentation in a nutrient medium,
- separation and purification of the polymer from the fermentation broth,
- drying and milling into the final powder product,
- standardization and classification according to type and functional parameters.
As a microbially produced polysaccharide, gellan gum is suitable for broad use across various food categories, including plant-based products.
Variations
Two technologically important gellan gum variants are:
- Low acyl gellan gum – forms firm, brittle, and highly transparent gels, suitable for applications requiring strong structure and high clarity (e.g. gels in beverages, clear desserts).
- High acyl gellan gum – forms softer, more elastic and flexible gels with creamier mouthfeel and higher heat stability (e.g. dairy and plant-based desserts, sauces).
There are also specially formulated blends of these types, as well as combinations with other hydrocolloids, targeting specific applications (pulp-containing beverages, sauces, desserts, dairy alternatives).
Applications In The Food Industry
Beverage Industry
In the beverage industry, gellan gum is especially valued for:
- stabilization of pulp, fruit pieces, or particles in clear and nectar-type drinks,
- creation of fluid gel systems that keep suspended phases uniformly distributed without sedimentation,
- improving stability and visual appeal of functional, fortified, and flavored beverages.
Low acyl gellan enables transparent systems where particles remain evenly dispersed throughout shelf life.
Dairy Industry
In dairy and plant-based alternative products, gellan gum is used for:
- forming heat-stable gels in puddings, dairy desserts, and creams,
- stabilizing protein systems in dairy beverages and plant-based drinks (soy, almond, oat),
- improving structure and syneresis control in yogurts and similar fermented products.
High acyl gellan gum contributes to elastic, creamy texture and good cutting properties in firm and semi-firm dairy/dessert products.
Frozen Foods Industry
In the frozen foods industry, gellan gum is applied in:
- frozen desserts and fruit preparations requiring stable structure after freezing and thawing,
- sauces and dishes that need stable gel-like structure during regeneration,
- components of ready meals containing vegetable, meat, or grain particulates in sauce.
Gellan gum’s resistance to heat-cool cycles and freezing helps reduce syneresis and preserve the shape and distribution of particulates.
Confectionery Industry
In the confectionery industry, gellan gum is used for:
- forming precisely defined gel structures in jellies and gel desserts,
- producing layered and shaped gel products thanks to fast gelation and high gel strength,
- combined systems with other gums to achieve desired elasticity, chewiness, or brittleness.
Gellan gum provides a high degree of control over texture, cuttability, and stability of gel products, enabling creation of both clear and opaque systems.
Benefits Of Use
Gellan gum provides a range of specific advantages in product design:
- very strong gelling capacity at low use levels
- ability to create clear or elastic gels depending on type (low/high acyl)
- excellent stability to heating, cooling, and freezing
- effective stabilization of suspensions and prevention of sedimentation in beverages and sauces
- precise texture control, from brittle to elastic, for various dessert and gel products
- suitability for a broad spectrum of applications, including dairy and plant-based alternatives, functional drinks, and premium desserts
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