Gellan gum is a linear anionic polysaccharide produced by the aerobic fermentation of Sphingomonas elodea (formerly Pseudomonas elodea). It is available in two commercial forms: high-acyl gellan gum, which produces soft, elastic, and non-brittle gels, and low-acyl gellan gum, which forms firm, brittle gels similar to agar. Gellan gum gels at very low concentrations, often as low as 0.1-0.5%. This makes it one of the most efficient gelling agents available.
Low-acyl gellan gum is widely used as a suspension agent in beverages, where it prevents settling of particles without adding significant viscosity. High-acyl gellan gum is favored in desserts and dairy alternatives for its smooth, creamy texture. Gellan gum is compatible with a broad range of food systems and is approved for use in most global markets.
