| Characteristic | Efficacy |
| Form high qualified gel under low concentration of 0.05~0.25% | Gellan gum is an efficient gelling agent |
| High stability at high temperature and low pH value | Heating and sterilization has little effect on gel strength, acid gel has comparatively long shelf life |
| Gel formed by Na+ and K+ can renew after heating, while gel formed by Mg2+ and Ca2+ can not | Can produce reversible and irreversible gel |
| Retains excellent flavor releasing ability | Improve product quality |
| Can be used together with other gums like starch, mixture of xanthan gum/locust bean gum | Structure of gums formed by gellan gum can be transformed from brittle to elastic |
| Has good compatibility with other additives | Suitable in various formulation |
| pH 3.5~7.0 is the optimum gelling range | Acquire excellent gel and expected gel strength in acid or neutral food product formulation |
| Anti-aging function | keep corn starch from aging and being more sticky in stock |
| Do no cause enzymolysis easily | Provide flexibility for food processing, has good performance in microorganism medium and foliage culture medium |