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Ingredients Solutions Inc LA Gellan

Gellan gum is a polymer produced by fermentation of a medium by the microorganism Sphingomonas elodea. The extracellular polysaccharide is recovered after the fermentation process to produce either high acyl or low acyl gellan gum. Low acyl (LA Gellan) gellan gum is instead treated with an alkali solution before the alcohol precipitation, consequently resulting in deacylation of the gellan gum.

Ingredient Name: Gellan Gum

Enhanced TDS

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Ingredients
Gellan Gum
Food Additive Number
E 418, INS 418
Technologies

Features & Benefits

Product Highlights
  • Low acyl gellan gum also solubilizes once heated but forms hard, brittle gels upon cooling.
  • The presence of a cation such as Ca2+, Mg2+, Na+ or K+ is needed for low acyl gellan to gel.
  • Low acyl gellan forms gels that are not thermally reversible.

Applications & Uses

Recommended Uses & Known Applications
  • Dessert Jellies
  • Chocolate Milk
  • Soy Milk
  • Fruit Juices
  • Sauces and Dressings
  • Yogurts
  • Confectionary
  • Fruit Preparations
  • Spreadable jam
  • Low sugar jams
  • Bake stable jam