Gellan gum can be utilized in confectionery and bakery products. The major function of gellan gum in confectionery products is to provide structure and texture to reduce the set time of starch jellies. Starch jellies normally take 24 to 48 h to set, while the introduction of gellan reduces setting time to 10-12 h. In addition, gellan can prevent moisture fluctuations in sugary foods, icings and toppings, and the required gellan gum concentration in these products is only one fifth of the commonly used agar .

Gellan Gum is natural occurred biopolymer that produced by carbohydrate fermentation with Pseudomonas elodea.It is white or creamy white powder.It is soluble in water to form viscous solution,but not soluble in solvent.
Gellan Gum is excellent water gelling agent, thickener, suspending agent,,rheology controller,etc in broad applications,that includes food,cosmetic and personnel care,industrial,etc.

Gellan gum is used primarily as a gelling agent, alternative to agar. As a food additive, gellan gum is used as thickeers, enmulsifier. It is used in soya milks to keep the soy protein suspended in the milk.

Gellan gum is used mainly in the food industry as an anti-settling agent, thickeners, stabilizer or to structure prepared foods. Used in very small doses, it acts as an anti-settling agent in liquids, while adding only a very light viscosity. It may well allow, for example, the uniform distribution of cocoa in chocolate milks or strengthening agents like calcium or fiber in all kinds of beverages. At present Gellan gum has gradually replace agar agar and carrageenan use.

우리는 고품질의 제품과 경쟁력 있는 가격을 제공할 수 있는 깊은 협력을 바탕으로 많은 고품질 공장을 보유하고 있습니다. 또한 대량 구매 시 할인 혜택도 제공할 수 있습니다. 또한 많은 전문 화물 운송 회사와 협력하여 안전하고 원활하게 제품을 귀하의 손에 전달할 수 있습니다. 배송기간은 결제 확인 후 약 3~20일 정도 소요됩니다.

Applications

• Gellan can successfully replace pectin in jams and is effective at lower concentrations (about 0.4 % of gellan as compared to about 0.6 % of high methoxypectins and 0.8 % of low methoxypectins). In these products, syneresis is minimized, while jams have good organoleptic characteristics and good spreadability. 
  Low solid and reduced calorie jams with excellent sheen can be prepared with only 0.15 % of clarified gellan.
• Beverage: Gellan gum can be used as a suspension agent (for example, suspend jelly beads and form a smooth fluid gel), stabilizer and mouthfeel creator in juices, juice drinks, dairy alternative & plant-based beverages.
• Negatively charged hydrocolloids like gellan or carageenan interact with the positively charged milk proteins, leading them to precipitate. The effect is undesirable when homogenous solutions/gels of milk proteins and gellan are required, and can be averted if hydrocolloids are pretreated to neutralize their negative charge. However, in other dairy products like cheese, the interactions of gellan with milk proteins, especially casein and whey lactoglobulins, increase the total yield of cheese and reduce the loss of solids (mainly proteins) in whey. Also, water retention during cheese making was enhanced after the addition of gellan to milk. The used levels of gellan gum are again very low (250-750 ppm). Ice cream is another dairy product that can be improved by the addition of gellan, where it acts as an effective bulking agent.
• Pie fillings and puddings
  Gellan gum can be used as a structuring agent to partly replace starches in pie fillings and puddings. Alternatively, gellan in mixture with modified starches can be used as a stabilizer and water-binding agent , preventing the 'blunting effect' starches can have on food flavour.
• Candy: Gellan gum can be utilized in confectionery and bakery products. The major function of gellan gum in confectionery products is to provide structure and texture to reduce the set time of starch jellies. Starch jellies normally take 24 to 48 h to set, while the introduction of gellan reduces setting time to 10-12 h. In addition, gellan can prevent moisture fluctuations in sugary foods, icings and toppings, and the required gellan gum concentration in these products is only one fifth of the commonly used agar .