What Are the Uses of Gellan Gum

 

Gellan gum is a food additive that is commonly used as a gelling agent in various food products. It is a naturally derived compound that is produced by fermenting a specific type of bacteria. This type of gum has a unique molecular structure that allows it to form a gel-like substance when it is mixed with water.

Gellan gum e418 exists in two forms: high-acylated Gellan gum (also known as natural Gellan gum) and acylated Gellan gum (also known as deacylated Gellan gum). It appears as a white powder with no distinct odor. Gellan gum decomposes directly at 150°C and exhibits good stability, acid resistance, heat resistance, thermal reversibility, as well as resistance to microbial and enzymatic actions.

Gellan gum is widely used in the food industry as a gelling agent, stabilizer, and thickener due to its unique properties. Gellan gum for sale is used in a wide range of food products, including desserts, beverages, dairy products, and packaged foods. It is often used as a replacement for other gelling agents, such as those derived from animal sources because it is vegan-friendly and has a more consistent texture and shelf life.

Gellan gum is made through fermentation by the bacterium Sphingomonas elodea. During the fermentation process, the bacteria metabolize carbohydrates from a carbon source such as glucose, sucrose, or lactose, and convert them into gellan gum. The specific process involves the bacteria secreting extracellular polysaccharides, which are then harvested and processed to isolate the gellan gum. After purification, the gellan gum e418 is typically dried into a powder form for commercial use. So, gellan gum is essentially made from microbial fermentation of carbohydrates by Sphingomonas elodea bacteria.

1. Gellan Gum for Coating Baked Goods

There are numerous varieties of coatings or toppings for baked goods, such as icing, surface coatings, decorative coatings, edging decorations, and glazes.

In the past, common thickeners and stabilizers used for these purposes included gelatin, Arabic gum, locust bean gum, astragalus gum, guar gum, pectin, agar, and xanthan gum.

By substituting with a composite of gellan gum and other stabilizers, the usage of gelatin and other thickeners can be significantly reduced (to 2%). Furthermore, the moldability and stability are superior to other thickeners, with a usage rate of only 0.05% to 0.3%. For example, in a vanilla-flavored fruit cake, the usage of gellan gum is 0.3%, while starch and agar usage are 3.0% and 1.2%, respectively. The usage of carrageenan and starch is 0.4% and 1%, respectively, to achieve similar texture.

2. Gellan Gum in Fruit Suspended Beverages

Gellan gum, in combination with other food gums, can be used to prepare invisible beverages, gelatinized sodas, fruit-flavored refreshments, etc. It can also be used to produce pearl gel grains for the production of fruit-suspended beverages. Beverages primarily suspended with Gellan gum not only exhibit ideal suspension effects but also demonstrate strong acid resistance and excellent stability during beverage storage, which is advantages not possessed by other plant colloids used as suspending agents.

3. Gellan Gum in Acidic Gummies

Gellan gum powder can replace gelatin in making gummy candies. Gellan gum, as a natural hydrophilic colloid, not only caters to the concept of green and healthy consumption but also has obvious advantages in terms of taste and cost.

4. Gellan Gum in Juices and Yogurts

Gellan gum has a wide pH application range, especially in acidic systems, it has significant advantages over guar gum and carrageenan, effectively preventing the precipitation and flocculation of insoluble particles such as pulp in juices, maintaining the stability of the entire system, and providing excellent taste.

5. Gellan Gum in Sauce Products

Typically, pectin is used as a gelling agent in making jellies or jams. By replacing pectin with Gellan gum as the gelling agent, not only can the dosage be reduced, but also better texture and taste can be provided. For example, to produce low solids jam at 38%, the dosage of Gellan gum is approximately 0.2%, whereas the dosage for low methoxyl pectin and carrageenan is 0.8% and 1% respectively. Gellan gum can also partially replace locust bean gum in caramel sauce, reducing product costs.

China: In 1996, China approved Gellan gum as a food thickener and stabilizer, which can be used in various foods as needed for normal production. The current standard is "GB 25535-2010 Food Safety National Standard Food Additive Gellan gum."

Europe: In 1994, the European Community officially included Gellan gum in the list of food safety codes (E-418).

Japan: In 1988, Japan completed toxicological experiments on Gellan gum and permitted its use in food.

United States: Gellan gum was discovered in 1978, and in 1992 it was rapidly approved by the US FDA for use in food and beverages. In addition to the United States, more than ten countries have approved its use as a food additive.

Source:

Gellan gum is produced by the bacterium Sphingomonas elodea through fermentation.

Xanthan gum is produced by the bacterium Xanthomonas campestris through fermentation of carbohydrates.

Gel Formation:

Gellan gum forms gels in the presence of divalent cations like calcium or magnesium ions.

Xanthan gum does not form gels but instead thickens solutions by trapping water molecules within its molecular structure.

Solubility:

Gellan gum e418 is soluble in both hot and cold water, forming highly viscous solutions.

Xanthan gum is also soluble in water but forms viscous solutions more readily in cold water compared to hot water.

Applications:

Gellan gum powder is commonly used in food products requiring firm gels, stability, and clarity, such as desserts, dairy alternatives, and beverages.

Xanthan gum finds applications in a wide range of food products as a thickener, stabilizer, and emulsifier, including salad dressings, sauces, and gluten-free baking.

Overall, while both gellan gum and xanthan gum are hydrocolloids used in the food industry, they offer different functionalities and are used in distinct applications.

Gellan gum's versatility and functionality make it a valuable ingredient in a wide range of food products, offering benefits such as improved texture, stability, and sensory appeal.

CHEMSINO group is a major Chinese supplier of food additives and ingredients, including gellan gum e418. We provide gellan gum products for use in food and beverage applications and have a significant presence in the global market. So, if you want to buy gellan gum, please contact us for detailed quotes and free samples.