🥧 : Why Low Acyl Gellan Gum Is the Perfect Choice for Bakery Fillings and Pie Gels
🍒 What Makes a Perfect Bakery Filling?
Bakery fillings — for pies, turnovers, danishes, and pastries — demand:
- 🧁 Firm, sliceable texture
- 🔥 Heat-stable during baking
- 🧊 Freezer-thaw stability
- 🍓 Clear fruit suspension
- 🌾 No weeping or syneresis
Achieving all of this with a clean-label hydrocolloid can be difficult… unless you use the right low acyl gellan gum.
💡 The Solution: Low Acyl Gellan Gum from CINOGEL Biotech
Low acyl (LA) gellan gum forms brittle, firm, and transparent gels, ideal for:
- Fruit pie fillings
- Jelly toppings
- Bake-in fillings
- Cereal bar inclusions
- Swirl gels and layered desserts
It delivers:
- ✅ Clean cut
- ✅ Stable fruit suspension
- ✅ No breakdown during heating or storage
- ✅ Ultra-low usage (0.1–0.3%)
🧪 Performance Highlights in Bakery Applications
| Property | Benefit in Fillings |
|---|---|
| Firm but sliceable gel | Clean cuts in pies and pastries |
| Low dosage needed | Cost-effective & efficient |
| Bake-stable gel network | Withstands oven heat with no melt |
| No syneresis | Prevents weeping after cooling |
| Freeze-thaw resistance | Maintains texture in frozen products |
👨🍳 Application Example: Apple Pie Filling
Recommended Formulation:
- Apples or fruit base: 40–50%
- Sugar: 25–35%
- Water: 10–15%
- Low acyl gellan gum: 0.15–0.25%
- Acid and calcium salts: as needed for gel structure
🔄 Process:
- Disperse gellan gum in water/sugar phase
- Heat to 90–95°C until fully hydrated
- Add fruit and acid
- Fill and cool — ready to bake or store
The result? A crystal-clear, stable, bake-proof fruit filling with no leakage or collapse.
🌍 Why Choose CINOGEL Biotech's Gellan Gum?
CINOGEL Biotech provides food-grade low acyl gellan gum engineered for bakery and pastry industries:
- 📦 Consistent gel strength and clarity
- 🌱 Clean-label and allergen-free
- 🧬 Technical support for your application
- 🚚 Fast delivery with global service
With 15+ years of hydrocolloid experience, CINOGEL is a trusted partner for modern bakeries and food processors.
🧁 Final Takeaway
If you're formulating pie fillings, bake-in fruit gels, or pastry swirls, switch to low acyl gellan gum from CINOGEL Biotech.
It offers clean texture, beautiful clarity, and long shelf-life stability — all in a single ingredient.
