❓ SECTION 15: FREQUENTLY ASKED QUESTIONS (FAQ) ABOUT GELLAN GUM

Clear Answers to Common Customer and User Inquiries

1️⃣ What is gellan gum, and how is it made?

Answer:
Gellan gum is a water-soluble anionic polysaccharide produced by fermentation of the bacterium Sphingomonas elodea. It consists of repeating sugar units—glucose, rhamnose, and glucuronic acid. The fermentation broth is purified, dried, and milled into a fine powder.

2️⃣ What are the differences between High Acyl (HA) and Low Acyl (LA) gellan gum?

Answer:

  • High Acyl (HA): Produces soft, elastic, thermally reversible gels with higher flexibility. Ideal for creamy textures and heat-stable gels.

  • Low Acyl (LA): Forms firm, brittle, and heat-set gels. Suitable for clear gels, gelatin substitutes, and structured foods.

3️⃣ How do I disperse gellan gum properly to avoid lumps?

Answer:
Slowly sprinkle gellan gum powder into hot water (~80–90°C) while stirring vigorously. Using high-shear mixers or blender can help achieve a smooth dispersion. Avoid adding powder directly to cold water, as this causes clumping.

4️⃣ What applications is gellan gum best suited for?

Answer:
Gellan gum is widely used in food (jelly, desserts, beverages, dairy alternatives), pharmaceuticals (controlled release matrices), cosmetics (gels, lotions), and plant tissue culture (solidifying media).

5️⃣ Is gellan gum safe for consumption?

Answer:
Yes, gellan gum is Generally Recognized As Safe (GRAS) by FDA and approved by EFSA and JECFA. It is non-toxic, non-allergenic, and widely used in food and pharmaceutical products globally.

6️⃣ How should I store gellan gum to maintain quality?

Answer:
Store in a cool, dry place (15–25°C) with low humidity (<60%), protected from sunlight, in airtight containers to prevent moisture absorption and contamination.

7️⃣ Can gellan gum replace gelatin in vegan or halal products?

Answer:
Yes, gellan gum is plant-based and suitable for vegan, vegetarian, halal, and kosher applications as a gelatin alternative providing similar gelation properties.

8️⃣ How does calcium affect gellan gum gelation?

Answer:
Calcium ions induce gelation of low acyl gellan gum by cross-linking polymer chains, forming a strong network. Controlled calcium addition is critical to achieve desired gel texture.

9️⃣ What is the typical shelf life of gellan gum?

Answer:
When stored properly, gellan gum powder typically has a shelf life of 12 to 24 months. Always check for signs of moisture, caking, or discoloration before use.

🔟 Are there any allergens associated with gellan gum?

Answer:
No, gellan gum is free of common allergens such as gluten, dairy, nuts, or soy, making it suitable for hypoallergenic formulations.

1️⃣1️⃣ How do I select the right grade of gellan gum for my product?

Answer:
Selection depends on desired texture, thermal stability, clarity, and application. High acyl is best for soft, elastic gels; low acyl for firm, brittle gels. Consult technical datasheets or contact suppliers for tailored recommendations.

1️⃣2️⃣ Can gellan gum be used in acidic or high sugar products?

Answer:
Yes, gellan gum performs well in acidic environments (pH 3–7) and high sugar systems, making it ideal for fruit gels, beverages, and confectionery.

1️⃣3️⃣ How is gellan gum different from other hydrocolloids like xanthan or carrageenan?

Answer:
Gellan gum forms thermally reversible gels with unique textures and clarity, and gels in the presence of divalent ions like calcium. It typically requires lower concentrations and offers better heat stability compared to some other gums.