Gellan Gum
What is Gellan Gum
Gellan Gum is a gelling agent of vegetable origin that comes from bacterial fermentation. It has a texture very similar to Agar-agar with the difference that Gellan Gum withstands higher temperatures, which allows the elaboration of gelatins for bakable fillings.
Gellan Gum is a versatile ingredient ideal for creating sheets and ravioli, as well as oil jellies with innovative textures. Its heat resistance makes it perfect for croissant and sponge cake fillings, plum cake cubes, and jellies that maintain their structure even under extreme conditions.
Gellan Gum
| Category | Thickeners, Stabilizers |
|---|---|
| E Number | E418 |
| CAS No. | 71010-52-1 |
| H.S. Code | 130230 |
| Origin | China |
| MOQ | 100 KG |
| Packaging包装 | 25kg/bag |
| Payment Term | / |
Our Gellan Gum Product Range
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You will enjoy all grades and forms of Gellan gum products, including:
- Low Acyl Gellan gum
- High Acyl Gellan gum
Gellan Gum Applications:
1. Food Applications
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 brûlée 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.
This additive likewise has medical and pharmaceutical applications for tissue regeneration, allergy relief, dental care, bone repair, and drug manufacturing
2. Food Applications
Confectionery & Jellies:
Used in starch jellies, gummy candies, and mirror glazes to reduce setting times (cutting down standard 24–48 hour times to 10–12 hours) and replace gelatin for vegan/vegetarian products.
Dairy & Plant-Based Alternatives:
Enhances texture, controls serum separation in yogurts and puddings, and reacts with calcium already present in dairy or fortified plant milks
Bakery:
Improves moisture retention in cakes, prevents staling or "sanding" during refrigeration, and helps retain shape.
Yoghurt:
Its application in yoghurt is also very important especially when consumers started to require less acid products and, therefore, casein cannot contribute to the maintenance of the product consistency, as it previously did.
Beverages:
Acts as a low-concentration suspension agent to keep fruit pulp, cocoa, or minerals suspended in plant-based milks and juices without adding heavy thickness
3. Non-Food Applications
- Oral Drug Delivery: Used as a matrix-forming excipient for sustained-release tablets or as a disintegrating agent in immediate-release formulations.
- In Situ Gelling Systems: Formulated into liquid eye drops or nasal/oral sprays that turn into a gel upon contact with body fluids to prolong drug residence time.
- Beads & Microcapsules: Utilized to encapsulate active pharmaceutical ingredients (such as antibiotics and anti-diabetic drugs) for controlled release.
- Microbiological & Plant Culture: Replaces agar as a clear, high-purity gelling agent in petri dishes and plant tissue cultures (often at half the usage rate of agar).
- Wound Dressings & Hydrogels: Applied in biocompatible and biodegradable wound-healing scaffolds, film dressings, and tissue engineering combined with functional fillers.
