Gellan Gum Low Acyl is widely used in farinaceous foods like chinese noodles and buckwheat noodels which can improve the taste,hardness,viscosity and elasticity of noodles, reuce crack ,inhibit hot-water swelling and as a result of clear soup without turbidity.

Usually 0.1% ~ 0.3% use levels,remember to mix the gellan gum with wheat flour before adding other ingredient materials.

With Gellan Gum better mositure retention,more uniform crumb structure and improved stability can be achieved in the flour-based products contain gums such as noodle,pasta,tortillas and breads.etc.

original from: CINOGEL BIOTECH