Classification
The Gellan gum has two types, the high acyl and low acyl type, the specific difference is as follows:
High Acyl Gellan Gum
High acyl gellan gum can form soft, very elastic, non-brittle gels
Low Acyl Gellan Gum
Low acyl gellan gum can form hard, non-elastic, brittle gels Varying the ratios of the two forms of gellan gum produces a wide variety of texture.
Other Products
- Gelling AgentGellan Gum is widely applied in the jelly processing as the gelling agent, compared with sodium alginate, agar, gelatin and carrageen an, the jelly produced by the jelly powder which is prepared by the Gellan gum, has an excellent
- StabilizerLiquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in ...
- Suspending AgentA stable, pourable gelled beverage contained Gellan gum. A process for preparing a gelled beverage which involves dispersing Gellan gum and other beverage ingredients in solution agitating the solution, heating the solution while ...
- ThickenerGellan gum is applied in ice cream as the stabilizer, using a very little amount of Gellan gum can improve its shape retention, the effect will be better if the Gellan gum is used together with other stabilizers. Generally, the using level is ...