Gellan Gum High Acyl VS Gellan Gum Low Acyl

Gellan gum belongs to the family of hydrocolloids. It is widely acknowledged as a thickener and stabilizer employed in the food and beverage industry. Gellan gum exists in two forms - High Acyl gellan gum and Low Acyl gellan gum. In this blog post, we will conduct a detailed comparison between these two types of gellan gum, highlighting their diverse features and uses.

What is Gellan Gum?

Gellan gum is a versatile hydrocolloid, a type of carbohydrate, that is produced through the fermentation of the bacterium Sphingomonas elodea. Gellan gum is assigned the E-number E418, which is used as a food additive code in the European Union.

One of the most notable features of gellan gum is its ability to form gels in the presence of cations, such as calcium. Besides its gelling properties, gellan gum e418 acts as a stabilizer and thickener in formulations, contributing to the overall stability and texture of products. Gellan gum for sale is known for its versatility and is used in a wide range of food and beverage applications. It is often present in dairy desserts, confectionery, jams, fruit preparations, and plant-based alternatives.

Types of Gellan Gum Gel Achievable

1. Firm or Brittle Gels: Gels formed with low acyl gellan gum are firmer and more brittle.

2. Soft or Elastic Gels: High acyl gellan gum produces softer and more elastic gels.

3. Transparent Gels: Gellan gum can produce clear and transparent gels, making it suitable for applications where visual appeal is important, such as in clear beverages or jellies.

4. Gels with Suspended Particles: Gellan gum is capable of suspending solid particles within the gel matrix, making it useful in products like fruit-flavored gels with visible fruit pieces.

What is E418 Gellan Gum High Acyl VS Low Acyl?

There are two main types of gellan gum: high acyl gellan gum and low acyl gellan gum. The primary difference between the two lies in their chemical structure and the properties they impart to the products in which they are used.

High Acyl Gellan Gum E418

Features of Gellan Gum High Acyl:

# Gelling Properties: Gellan gum high acyl is known for its ability to form soft and elastic gels. These gels are thermo-reversible, meaning they can gel upon cooling and liquefy upon reheating.

# Texture: Gellan gum high acyl is often used to create gels with a delicate and creamy texture. It imparts a smooth mouthfeel to products, making it suitable for applications where a softer and more pleasant texture is desired.

# Versatility: High acyl gellan gum is versatile and can be used in a variety of food and beverage formulations. It is effective in a wide pH range, making it suitable for acidic or neutral products.

# Syneresis: Gels made with high acyl gellan gum may exhibit some syneresis, which is the release of water from the gel. This can be a desirable feature in certain applications.

# Stability: High acyl gellan gum provides good stability to formulations, helping to maintain the integrity of the gel structure over time.

Typical Uses of Gellan Gum High Acyl:

➤Dairy Products: Gellan gum high acyl is commonly used in dairy desserts, yogurts, and creamy beverages to provide a smooth and creamy texture.

➤Desserts: High acyl gellan gum is often used in the production of gelled desserts, such as panna cotta, custards, and mousses.

➤Beverages: Gellan gum with high acyl can be used in some beverages to create gels or suspensions, providing a unique texture without compromising the liquid nature of the product.

➤Jellies and Jams: High acyl gellan gum can be used in the production of fruit jellies and jams, contributing to a soft and spreadable texture.

➤Confectionery: Gellan gum e418 is employed in certain confectionery products, including gummy candies and fruit snacks, to achieve the desired texture.

➤Plant-Based Alternatives: High acyl gellan gum is sometimes used in plant-based and vegan products to mimic the texture of traditional dairy-based items.

Low Acyl Gellan Gum E418

Features of Gellan Gum Low Acyl:

# Gelling Properties: Gellan gum with low acyl forms firmer and more brittle gels compared to high acyl gellan gum. Similar to its counterpart, these gels are also thermo-reversible, allowing them to gel upon cooling and liquefy upon reheating.

# Texture: Low acyl gellan gum is known for creating gels with a firmer texture. It is suitable for applications where a more solid and structured gel is desired.

# Stability: Gels made with low acyl gellan gum exhibit good stability, maintaining their structure over time.

# Reduced Syneresis: Compared to high acyl gellan gum, low acyl gellan gum gels tend to have less syneresis, meaning they release less water.

Typical Uses of Gellan Gum Low Acyl:

➤Jams and Fruits: Low acyl gellan gum is commonly used in the production of jams, fruit spreads, and fruit preparations, providing a firmer texture and improved stability.

➤Bakery Fillings: Low acyl gellan gum for sale is employed in bakery fillings for pies, pastries, and other baked goods to create gelled and consistent textures.

➤Desserts: Gellan gum low acyl is used in certain desserts where a firmer gel texture is desired, such as in fruit gels and layered desserts.

➤Dairy Alternatives: Gellan gum e418 low acyl can be utilized in plant-based dairy alternatives, such as vegan yogurts and desserts, to achieve a more solid and creamy texture.

➤Confectionery: Low acyl gellan gum is sometimes used in the production of confectionery items, including gummy candies, to provide a firmer and chewy texture.

➤Meat and Savory Products: In savory applications, low acyl gellan gum can be used to create gels in meat products, sauces, and savory fillings.

➤Nutrition Gels: Gellan gum low acyl is used in nutritional products to create gelled textures in energy gels or other functional food items.

The choice between high acyl and low acyl gellan gum depends on the specific texture and characteristics desired in the end product. Both types offer versatility in creating gels with different properties, and they are widely used in various food and beverage applications. Additionally, gellan gum is valued for its ability to gel in the presence of cations, making it suitable for formulations where other gelling agents might not be as effective.

Is Gellan Gum Good or Bad For You?

Gellan gum for sale online is generally considered safe for consumption. It is approved for use as a food additive by regulatory authorities in various countries, including the United States (FDA) and the European Union (EU). Gellan gum is commonly used in the food industry as a gelling agent, stabilizer, and thickener.

Summary

In conclusion, both high acyl and low acyl gellan gum are essential ingredients in the food industry. They are playing significant roles in various food and beverage formulations.

 

CHEMSINO firmis a leading gellan gum producer and supplier in China. We are dedicated to delivering high-quality food additives to the market. If you need gellan gum and other food ingredients, please contact us for quotations and cost-free samples.