Gellan gum is widely used in the food industry for gelling, thickening and stabilizing. It has particular application in formulations with high sugar or starch content. Gellan gum systems show excellent stability (heat, acid and base) and also give fluid gels when sheared during cooling and are therefore ideal for use in suspension and pumping or filling applications.
Puddings and desserts: gellan gum can be used as a gelling agent in a range of fruit based preparations such as jams, jam analogues, fillings and jellies for use in baked and chilled desserts. HA and LA gellan gums behave differently in such applications on account of their different interaction with sugars and ions (from the fruit).
Formulations are generally fruit-type dependant. Good stability, including bake stability, clarity and glossy appearance of the gellan gums gels are important attributes.
Gellan gum is also used in dry mix preparations for water or milk based puddings (such as flan base, custards), typically in combination with starch which provides the ‘pudding-like’ texture.
Formulations are generally fruit-type dependant. Good stability, including bake stability, clarity and glossy appearance of the gellan gums gels are important attributes.
Gellan gum is also used in dry mix preparations for water or milk based puddings (such as flan base, custards), typically in combination with starch which provides the ‘pudding-like’ texture.
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| Gellan Gum Used in Puddings and Desserts |
Other Gellan Gum applications in food industry :
As a professional gellan gum Manufacturer,supplier and solutions provider, CINOGEL BIOTECH produce & supply both HIGH ACYL GELLAN GUM and LOW ACYL GELLAN GUM.
All our gellan gum are certified by ISO9001,ISO14000,ISO22000,KOSHER,HALAL.
100% pure and NON-GMO.
All our gellan gum are certified by ISO9001,ISO14000,ISO22000,KOSHER,HALAL.
100% pure and NON-GMO.
