Gellan gum is a versatile food additive known for its gelling, thickening, and stabilizing properties. Here are a few applications and formulas in the food and beverage industry where gellan gum is commonly used:




  1. Gelled Desserts:

    • Formula: Use gellan gum to create firm and clear gelled desserts like panna cotta or fruit gels.
    • Application: Add a small amount of gellan gum to the dessert mixture, heat, and then allow it to set.
    • For example:

    • Ingredients:

      • 500 ml of heavy cream
      • 100 g of sugar
      • 3 g of gellan gum
      • 1 tsp of vanilla extract

      Instructions:

      1. 1.In a saucepan, combine heavy cream and sugar. Heat the mixture over medium heat until it reaches a simmer, stirring occasionally to dissolve the sugar.
      2. 2.While the cream is heating, disperse gellan gum in a small amount of sugar to prevent clumping.
      3. 3.Once the cream is simmering, reduce the heat and add the gellan gum mixture while stirring continuously to avoid lumps.
      4. 4.Continue to stir for a few minutes to ensure even dispersion and activation of the gellan gum.
      5. 5.Remove the saucepan from heat and stir in vanilla extract.
      6. 6.Pour the mixture into desired molds or serving glasses.
      7. 7.Allow the gelled dessert to cool at room temperature before transferring it to the refrigerator to set completely.

  2. Beverage Gels:

    • Formula: Incorporate gellan gum into fruit juices or flavored beverages for creating suspended gel-like textures.
    • Application: Dissolve gellan gum in the liquid and heat to activate its gelling properties. Cool to set the gel.
    • For example:

    • Ingredients:

      • 750 ml of fruit juice (e.g., orange juice)
      • 5 g of gellan gum
      • 50 g of sugar (adjust according to taste)

      Instructions:

      1. 1.In a mixing bowl, combine fruit juice and sugar. Stir well until the sugar is completely dissolved.
      2. 2.In a separate container, disperse gellan gum in a small amount of sugar to prevent clumping.
      3. 3.Heat the fruit juice mixture over low-medium heat until it is warm but not boiling.
      4. 4.Gradually add the gellan gum mixture to the warm juice while stirring continuously.
      5. 5.Continue to heat the mixture until it reaches a gentle simmer, ensuring the gellan gum is fully activated.
      6. 6.Remove the mixture from heat and let it cool slightly.
      7. 7.Pour the liquid into desired molds or glasses, and allow it to cool to room temperature before refrigerating to set the gel.

  3. Dairy Products:

    • Formula: Improve the texture and stability of yogurt or creamy desserts using gellan gum.
    • Application: Disperse gellan gum in the milk or yogurt base and then process accordingly.
    • For example:

    • Ingredients:

      • 1 liter of whole milk or yogurt base
      • 100 g of sugar (optional, adjust to taste)
      • 5 g of gellan gum

      Instructions:

      1. 1.In a mixing bowl, combine the milk or yogurt base with sugar if desired. Stir until any sugar is fully dissolved.
      2. 2.In a separate container, disperse gellan gum in a small amount of sugar to prevent clumping.
      3. 3.Heat the milk or yogurt mixture over medium heat until it warms up but avoid boiling.
      4. 4.Gradually add the gellan gum mixture to the warm liquid while stirring continuously to ensure even dispersion.
      5. 5.Continue to heat the mixture until it reaches a gentle simmer, activating the gelling properties of gellan gum.
      6. 6.Remove from heat and let it cool slightly before pouring into containers.
      7. 7.Allow the dairy product to set by refrigerating for a few hours or overnight.

  4. Sauces and Dressings:

    • Formula: Utilize gellan gum to thicken and stabilize salad dressings or sauces.
    • Application: Blend gellan gum into the liquid components while ensuring proper dispersion.
    • For example:

    • Ingredients:

      • 250 ml of vegetable or chicken broth
      • 20 g of gellan gum
      • 1 tbsp of olive oil
      • Salt and pepper to taste

      Instructions:

      1. 1.In a saucepan, warm the broth over medium heat. Season with salt and pepper.
      2. 2.In a separate container, disperse gellan gum in a small amount of the warm broth to prevent clumping.
      3. 3.Gradually whisk the gellan gum mixture into the warm broth, ensuring thorough dispersion.
      4. 4.Continue to heat the mixture, stirring constantly until it reaches a simmer.
      5. 5.Reduce heat, add olive oil, and continue stirring until the sauce thickens.
      6. 6.Adjust seasoning according to taste.
      7. 7.Remove from heat and let the sauce cool slightly before serving.

  5. Plant-Based Alternatives:

    • Formula: Enhance the texture of plant-based milk or yogurt with gellan gum.
    • Application: Mix gellan gum into the plant-based liquid and process it to achieve the desired consistency.
    • For example:

    • Ingredients:

      • 1 liter of plant-based milk (e.g., almond milk, soy milk)
      • 3-4 tbsp of sweetener (e.g., maple syrup, agave syrup)
      • 5 g of gellan gum

      Instructions:

      1. 1.In a mixing bowl, combine the plant-based milk with sweetener. Stir until the sweetener is fully dissolved.
      2. 2.In a separate container, disperse gellan gum in a small amount of the plant-based milk to prevent clumping.
      3. 3.Heat the plant-based milk mixture over medium heat until it warms up but avoid boiling.
      4. 4.Gradually add the gellan gum mixture to the warm liquid while stirring continuously to ensure even dispersion.
      5. 5.Continue to heat the mixture until it reaches a gentle simmer, activating the gelling properties of gellan gum.
      6. 6.Remove from heat and let it cool slightly before pouring into containers.
      7. 7.Allow the plant-based alternative to set by refrigerating for a few hours or overnight.


        10. These formulas provide a starting point and foundation, and you may need to adjust ingredient quantities based on your specific preferences and the desired texture of the final product.