Applications and Uses of Gellan Gum

Gellan Gum E418 can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Gellan Gum E418 is used as a gelling agent in food such as Dessert Jellies, Chocolate Milk, Soy Milk, Fruit Juices, Sauces,Dressings, Yogurts, Confectionary, Fruit Preparations, Spreadable jam, Low sugar jams, Bake stable jam and so on.

Gellan Gum E418 is used as a thickener, emulsifier, and stabilizer. It is mainly used in soya milks to keep the soy protein suspended in the milk, and it can also be found in candy, dairy products, jam, and flour. 
Gellan Gum

The uses and application of Gellan Gum E418as follows:

The Application of Low Acyl Gellan Gum E418 to Suspending beverage

A stable, pourable gelled beverage contained Low Acyl Gellan Gum E418. A process for preparing a gelled beverage which involves dispersing Low Acyl Gellan Gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, contains between about 0.01% and 0.15% Low Acyl Gellan Gum.
Suspending beverage formula and processing
Formula: Low Acyl Gellan Gum 0.015~0.02% Calcium lactate 0.07% Sugar 11% Sodium Citrate 0.1% Citric acid 0.2% Water to 100% Fruit pulp Appropriate
1. Blend appropriate amount of Low Acyl Gellan Gum E418, sodium citrate, calcium lactate and part of the sugar evenly.
2. Transfer the blended powder into water to get the solution with Low Acyl Gellan Gum E418 content as 0.015% ~ 0.02%, sodium citrate as 0.1%, calcium lactate as 0.07%, then stir the solution on heat ( above 85 ℃) for some time to make sure that all the powder in water has been dissolved totally.
3. Add the remained sugar into solution and stir it to make it dissolved totally, and then we get the solution A.
4. Remove the heat and let the solution cool to about 50℃, compensate the lost water in heating, then add the citric acid (the total added citric acid should take 0.2% of the solution A and this citric acid should be prepared as solution before added )
5. Add the fruit pulp into solution A and then transfer solution into bottle, after pasteurization, cool it to room temperature, after 12 hrs, shake the bottle well and you will get the suspending beverage.

The Application of Low Acyl Gellan Gum E418to Jelly
The Application of Low Acyl Gellan Gum to Jelly /Jam Low Acyl Gellan Gum is widely applied in the jelly processing as the gelling agent, compared with sodium alginate, agar, gelatin and carrageen an, the jelly produced by the jelly powder which is prepared by the Low Acyl Gellan Gum, has an excellent transparency, brittle and slippery taste, it can produce a series of jellies from brittleness to elasticity, which will not be dissolved in the summer and has a good shrink resistance. In addition, it has a low consumption and convenient in processing.
Low Acyl Gellan Gum can be used in processing of Multi-layer jelly, brittle jelly, elastic jelly and refined jelly.
Since high methoxyl pectin requires careful adjustment of pH and high concentration of sugar, it cannot be used for manufacture of low solid contents products. Also, low ethoxyl pectin or kappa-carrageenan causes various problems relating to storage and stability. However, the Low Acyl Gellan Gum provides stability during processing and storage, and use of only small amount results in gels with excellent taste and appearance.

The Application of Low Acyl Gellan Gum E418 to Air freshener
Air freshener gels are transparent, have a high melting temperature and may contain high levels of fragrance.
In air fresheners, Low Acyl Gellan Gum enables air freshener gels of crystal clarity to be formulated. The high melting temperature of these gels makes them suitable for use in hot environments, such as cars.

The Application of Low Acyl Gellan Gum E418 to Culture medium
Low Acyl Gellan Gum can be used as an alternative to agar for microbiological media, and as a bacterial growth media. It is also ideal medium for plant tissue cultivation. It is particularly useful for the culture of thermophilic microorganisms, as the gels are thermostable and can withstand prolonged incubations at high temperatures. In addition, acceptable gel strengths can be obtained using Low Acyl Gellan Gum at a lower level than agar, and spreader colonies do not become too large. In these microbiological media applications, the high purity of Low Acyl Gellan Gum and the water-like clarity of the gels are distinct additional advantages.
In plant tissue culture, Low Acyl Gellan Gum offers a promising alternative to agar because of its purity. Low Acyl Gellan Gum used at one-fifth the agar use level, resists contamination by moulds, is easily washed from the plant tissue for transplanting, and allows clear observation of root and tissue development. It is extremely effective at low use levels and forms solid gels at concentrations as low as 0.1%. These are prepared by adding an electrolyte (e.g., a salt, an acid or an anionic surfactant) to a hot gellan solution and then cooling.

The Application of Low Acyl Gellan Gum E418 to Capsules
The Applications in Pharmaceutical Industry
Low Acyl Gellan Gum can be used to produce easy-to-swallow solid dosage forms, such as gels and coated tablets, and to modify the rate of release of active ingredients from tablets and capsules. Low Acyl Gellan Gum is also conveniently used for controlled or sustained release of various drugs and also for micro-encapsulation preparation. The bioavailability of theophilline from the gellan gels increases 4-5 folds in rats and 3 folds in rabbits compared to a commercial sustained release liquid dosage form.

The Application of Low Acyl Gellan Gum E418 to Dairy
If the Low Acyl Gellan Gum is added to milk, and then heated and cooled down, the Low Acyl Gellan Gum makes the gel of unique structure. In manufacture of various dairy products, such as ice cream and yoghurt, the Low Acyl Gellan Gum acts as a stabilizer to help formation of gel. The Low Acyl Gellan Gum’s heat stability and low viscosity at high temperature are useful in manufacturing a product going through heat treatment, such as UHT or HTST.

The application of Low Acyl Gellan Gum E418 to cosmetics
Low Acyl Gellan Gum E418 is a natural polysaccharide polymer structure, with a strong stability and hydrophilic, has the strong water lock function, can make the active factor and moisture nutrition achieve perfect balance, to extend the time of moisturizing, can be used in: collagen, essence cream, tender skin dew water, lotion, facial mask, facial cream, eye cream, lipstick, etc.

Main Application of Low Acyl Gellan Gum in food
Main food fields Representative food product
Beverage Beverage with jelly and fruit
Sugar Starch, jelly, stuffing, candy floss
Jam Low heat jam, synthetic jam, bread stuffing
Synthetic food Synthetic fruits, Synthetic vegetables, Synthetic meat
Water-based gel Dessert gel, decorative jelly
Pie stuffing and pudding Fast food dessert, tinned pudding, pre-cooked pudding, pie stuffing
Pet food Tinned meat segment, gel pet food
Sugar-coat and sugar-frost Sugar-coat for cakes, tinned sugar-frost
Milk products Ice-cream, jelly milk, yoghurt, frozen mil

2 Responses to “Applications and Uses of Gellan Gum”

By CINOGEL-BIOTECH - 12 February 2020

what about the UHT cream products? should it use Low Acyl or High Acyl?Thanks.

By Amit Deshmukh - 10 April 2020

Procedure of making air freshener gel using gellan gum

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