Gellan gum is a linear anionic polysaccharide được sản xuất bởi the aerobic fermentation of Sphingomonas elodea (formerly Pseudomonas elodea). It is có sẵn dạng 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 ở nồng độ rất thấp, often as low as 0.1-0.5%. This makes it one of the most efficient tác nhân tạo gels available.
Low-acyl gellan gum được sử dụng rộng rãi as a suspension agent in beverages, where it prevents settling of particles without adding significant độ nhớt. High-acyl gellan gum is favored in desserts and dairy alternatives for its smooth, creamy kết cấu. Gellan gum is compatible with a broad range of food systems and is approved for use in most global markets.