Gellan gum, having a good water retention and elasticity. It can endow food with pleasant texture and tastes, it exhibits good flavor release characteristics. High acyl gellan gum can usually be used in combination with other food colloids which can obtain the best sensory, texture, and stability. Although gel-type food glues such as carrageenan and agar have similar gel characteristics to gellan gum, high-acyl gellan gum has advantages in flavor release, acid stability, thermal reversibility, anti-aging, and application dosage.
Application
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. It can be used into the pet food, candy, dairy products, jam, flour product.
