Gellan Gum Used in Jelly Desserts

Gellan gum is widely used in the food industry for gelling, thickening and stabilizing. It has particular application in formulations with high sugar or starch content. Gellan gum systems show excellent stability (heat, acid and base) and also give fluid gels when sheared during cooling and are therefore ideal for use in suspension and pumping or filling applications.

Jelly Desserts: LA(low acyl) gellan gum is traditionally used in fruit jellies. HA(high acyl) and LA blends can be used to achieve a range of textures in powdered applications. LA gellan gum can be used to replace gelatin in some vegetarian products, desserts and savory applications, such as aspic-type products.

Key functionalities in jelly applications include:
(a) firm, brittle texture of LA gels compliments fruit applications;
(b) clear gels (LA);
(c) good hydration in fruit-based, powdered applications;
(d) setting properties of LA gels allow for rapid processing and use in layered dessert products;
(e) desserts maintain their shape for longer, once removed from the fridge, due to relatively high gel melting temperatures.

Other Gellan Gum applications in food industry :

Bakery;
Confectionery;

Fluid gel applications;

Dairy;

Puddings and desserts;

Coatings.

As a professional gellan gum Manufacturer,supplier and solutions provider, CINOGEL BIOTECH produce & supply both HIGH ACYL GELLAN GUM and LOW ACYL GELLAN GUM.

All our gellan gum are certified by ISO9001,ISO14000,ISO22000,KOSHER,HALAL.
100% pure and NON-GMO.