Welan Gum is a sphingan-type exopolysaccharide produced by aerobic fermentation of Sphingomonas sp. (formerly Alcaligenes sp.). Its backbone is similar to gellan gum — a tetrasaccharide repeating unit of glucose, glucuronic acid, and rhamnose — but with a single side chain of either L-rhamnose or L-mannose on every repeating unit, which prevents ordered aggregation and gelation.
This structural difference means welan gum does not gel like gellan but instead produces highly viscous, pseudoplastic solutions with outstanding salt compatibility and temperature stability (functional up to 150°C). It is approved as a food additive in several markets and is gaining broader regulatory acceptance. Welan gum's superior performance in high-salinity and high-temperature environments makes it uniquely valuable for specialized food and industrial applications.