Gellan gum (high-acyl gellan gum) can form a highly elastic gel with low hardness, therefore, it is an great ideal as film-forming agent gellan gum.
Commercially, the film-forming ability of caseinates in foods is seen at the oil–water interface in the formation of emulsions in coffee whiteners, desserts, and whipped toppings, and at the air–water interface in whipping and foaming products (such as whipped toppings). These same properties have been used in the production of sausage skins. More recently, caseinates have been used to coat fruit and vegetable products as a means of maintaining their freshness.
references:https://www.cinogel.com
