Applications
Key applications for gellan gum
From plant-based milk to tissue culture media — key application areas where one pure ingredient delivers suspension, gel structure, stability and mouthfeel across food, beverage and biotech. Click any card to jump straight to its section.
Plant-Based Milk
Suspension & Stability
Helps keep proteins, minerals, and other dispersed components evenly suspended.
Learn more →Beverages
Particle Suspension
Supports stable suspension of proteins, minerals, botanicals, and functional ingredients.
Learn more →Juice & Fruit Drinks
Clear Suspension
Ideal for suspending aloe, chia, nata de coco, fruit pulp, and other visible particles.
Learn more →Jelly & Desserts
Gel Structure & Texture
Creates controlled gel structures ranging from soft and elastic to firm and defined.
Learn more →Yogurt & Dairy Alternatives
Stability & Mouthfeel
Helps improve physical stability, body, and texture in dairy and plant-based products.
Learn more →Sauces & Dressings
Suspension & Flow Control
Helps keep herbs, spices, and other particles evenly distributed during storage.
Learn more →Bakery Fillings
Structure & Heat Stability
Provides structure and helps maintain filling integrity during baking and storage.
Learn more →Tissue Culture
Culture Medium Solidification
Provides clear and consistent gel structure for plant tissue culture media.
Learn more →