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    Gellan Gum

    Gellan gum (E418) is a watersoluble polysaccharide produced by bacteria. As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It is used as a gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties "gummi" candies and its main application is to keep both the soy protein and calcium in soy drinks suspended. 

    Benefits of gellan gum:

    - effective at very low concentrations
    - ensuring no flavour masking
    - gels on cooling
    - manufactured by fermentation
    - consistent quality and supply is reliable
    - gives a wide range of textures from brittle to elastic

There are two main types of gellan gum: high acyl and low acyl. High acyl gellan is only soluble at high temperatures, has a setting temperature of about 70-80 degrees Celsius, and is thermo-reversible. While ions affect dispersion and particle swelling behavior, the hydration temperature of high acyl gellan gum is relatively insensitive to ions. 

Low acyl gellan gum is soluble at both high and low temperatures with a setting temperature of 30-50 degrees Celsius, and is heat stable. Control of low acyl gellan gum properties can be achieved by balancing sequestrants, pH and added ions.

Acatris can offer both high and low acyl types of gellan gum, please contact our sales department to find out which grade is most suitable for your application.


More information about our food solutions?

Please contact our sales team:

t: +31 (0) 33 298 2034 (NL) or

t: +32 (0) 15 40 01 75 (B)