Gellan Gum
As the leading provider of food enhancer, Jiangsu Yiming Biological Technology Co., Ltd. mainly engage in bio-engineering of food additives and ingredients, with product line covering yoghurt enzymes, colloid, preservatives and others. Looking into the future, it is seeking to enter the field of healthcare, brewing, cosmetic and other emerging markets. Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea. As a natural food additive, gellan gum was first approved for food use in Japan in 1988. It has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as the US, Canada, China, Korea and the European Union etc. The gellan gum organic can be seen as a popular replacement for other gelling agents because it's effective in very small amounts and produces a clear gel that isn't sensitive to heat. Gellan gum is widely used as a thickener, binder, and stabilizer in different food applications. It mainly stabilizes the water-based gels, such as desserts and drinking jellies. Even gellan replaces gelatin in some dairy products, such as yoghurt and sour cream in vegan items. As a professional gellan gum supplier and gellan gum manufacturer, Yiming can provide you with high-quality gellan gum buy at reasonable gellan gum price. Key Benefits of Gellan Gum in Food and Beverages Industry Safe food additive Better -resisting and heat preservation Reduce cholesterol and help get rid of the constipation issue Provide better gel and consistency with a low dosage Minimize blood sugar Gellan Gum VS Agar Agar Agar is a mixture of agarose and agar gum. It is extracted from the cell walls of red algae, Gelidium Corneum and tengusa, and Gracilaria ogonori (Rhodophyceae), and is an amorphous translucent product. It is sold on the market in gellan gum powder form and mixed with culture medium and water for the growth of microorganisms, plant cells or tissues. Gellan gum is a water-soluble anionic polysaccharide, originally used as a substitute for agar in various clinical bacterial culture media. Structurally, it consists of a tetrasaccharide repeating unit, which consists of two D-glucose residues, one L-rhamnose residue and one D-glucuronic residue. According to the number of acetate groups attached to the polymer, gellan gum products are divided into two categories. Products with less acetic groups form hard, inelastic, and brittle gels, while products with more acetic groups form soft and elastic gels. Gellan gum can withstand high temperatures up to 120°C, and only needs half of its strength to achieve the gel strength equivalent to agar. How to Use Gellan Gum As a gelling agent, it imparts a creamy texture to desserts, gives the fillings of baked goods a jelly-like consistency, and reduces the possibility of certain delicacies (such as caramel pudding or flame sorbet) melting when heated. Gellan gum is also usually added to fortified fruit juices and plant milks to help stabilize supplemental nutrients such as calcium so that they are mixed in the beverage instead of gathering at the bottom of the container. This additive also has medical and pharmaceutical gellan gum applications in tissue regeneration, allergy relief, dental care, bone repair, and drug manufacturing
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