Gellan Gum
Thickeners
71010-52-1
E418
C₃₀H₄₄O₂₉
$15.55 ~ $23.33
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Gellan Gum?
Gellan Gum is a powerful microbial polysaccharide used as a versatile thickening, stabilizing, and gelling agent, widely favored for creating heat-stable clear gels and suspending particles in beverages.
How is Gellan Gum made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Seed Culture Preparation | Cultivate a pure strain of Sphingomonas elodea bacteria in a small-scale, sterile nutrient medium (seed tank). | Control Point: Purity and viability of the bacterial culture. Note: A healthy and pure inoculum is critical for ensuring a high-yield, uncontaminated main fermentation. |
| 2 | Main Fermentation | Transfer the seed culture to a large, sterilized bioreactor containing a carbohydrate source (e.g., glucose), nitrogen, and mineral salts. | Control Point: Strict control of pH, temperature, aeration, and agitation under aseptic conditions. Note: The broth becomes extremely viscous as the bacteria produce gellan gum extracellularly. |
| 3 | Pasteurization (Cell Kill) | Heat the highly viscous fermentation broth to a specific high temperature for a set duration. | Control Point: Precise time and temperature of the heat treatment. Note: This step inactivates the microorganisms, stopping the fermentation and ensuring the final product's microbial safety. |
| 4 | Product Recovery & Precipitation | Add a precipitating agent, such as an alcohol (isopropanol) or specific salts (e.g., potassium chloride), to the broth. | Control Point: Type and concentration of the precipitating agent. Note: For Low Acyl (LA) gellan, an alkaline treatment (deacylation) is performed prior to this step. This precipitation causes the gellan gum polymer to solidify into fibers. |
| 5 | Dewatering & Drying | Mechanically press or centrifuge the precipitated fibers to remove excess liquid, then dry the solid mass in a controlled hot air dryer. | Control Point: The final moisture content of the dried gum. Note: Proper drying is crucial for product stability, preventing microbial growth and ensuring correct functionality. |
| 6 | Milling & Sieving | Grind the dried, coarse gellan gum into a fine powder and then pass it through sieves to achieve a consistent particle size. | Control Point: Particle size distribution. Note: This determines the powder's dispersibility and hydration rate, which are key performance characteristics for the end-user. |
| 7 | Blending & Quality Control | Blend different production batches to meet final product specifications. Conduct a full suite of QC tests on the final powder. | Control Point: Conformance to specifications for gel strength, viscosity, purity, heavy metals, and microbial limits. Note: This is the final verification step to ensure product safety, quality, and consistency. |
Technical Specifications
| CAS Number | 71010-52-1 |
| Chemical Formula | C₃₀H₄₄O₂₉ |
| Solubility | Soluble in water; forms gels with ions, insoluble in ethanol |
| Storage Conditions | Store cool (15–25 °C), dry, sealed, away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Plant-based milks
juices
dairy
confectionery
jellies
sauces
microbial culture media
Mechanism of action:
| Parameter | Gellan Gum |
|---|---|
| Functional Category | Gelling Agent; Thickener; Stabilizer; Suspending Agent |
| Key Ingredients | Anionic bacterial exopolysaccharide (from Sphingomonas elodea); typically a blend of high-acyl (HA) and low-acyl (LA) forms. |
| Mechanism of Action | In solution, polymer chains form double-helical structures. In the presence of cations (especially Ca²+ and Mg²+), these helices aggregate to form a thermally irreversible, three-dimensional gel network. The nature of the gel (brittle vs. elastic) is controlled by the ratio of high-acyl (flexible) to low-acyl (rigid) gellan. |
| Application Effect in Product | Forms strong, transparent gels at very low concentrations; provides excellent particle suspension in beverages (e.g., plant-based milks, juices); creates specific textures from firm and brittle to soft and elastic; enhances thermal stability in baked fillings and dairy products; provides structure and mouthfeel. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Gellan Gum | Gelling Agent / Stabilizer (Bacterial Polysaccharide) | Forms strong, heat-stable gels at very low concentrations. Two types: high-acyl (elastic) and low-acyl (brittle). | Extremely efficient (low use rate). High gel strength and thermal stability. Excellent clarity (low-acyl form). Vegan. | Can have a brittle texture. Requires specific ions (e.g., calcium) for gelling. Higher cost per unit weight. | Fluid gels, vegan jellies, heat-stable bakery fillings, dairy stabilization, molecular gastronomy. | For maximum gel strength and clarity at very low concentrations, especially in heat-processed or vegan products. |
| Agar-Agar | Gelling Agent (Seaweed Polysaccharide) | Forms firm, brittle, thermo-reversible gels. High melting point (around 85°C). | Very strong gelling power. Gels are heat-stable once set. Vegan and tasteless. Widely available. | Gels are brittle and can have syneresis (weeping). Less elastic than gelatin or HA Gellan. | Firm jellies, confectioneries, vegan cheese alternatives, microbiological media. | For a classic, firm, and heat-resistant vegan gel with a clean, brittle texture. |
| Xanthan Gum | Thickener / Stabilizer (Bacterial Polysaccharide) | High viscosity at low shear rates. Stable across wide pH and temperature ranges. Excellent at suspending particles. | Exceptional thickening and stabilizing properties. Prevents ingredient separation. Instantly soluble. | Does not form a strong gel on its own. Can create a slimy texture at higher concentrations. | Sauces, salad dressings, gluten-free baking, beverage stabilization. | For thickening and stabilizing liquids, sauces, or emulsions without significant gelling. |
| Carrageenan | Gelling Agent / Thickener (Seaweed Polysaccharide) | Kappa, Iota, and Lambda types offer varied textures. Strong interaction with milk proteins. | Excellent performance in dairy systems. Creates textures from firm and brittle (Kappa) to soft and elastic (Iota). | Requires specific ions for gelling. Kappa type can be brittle. Some consumer perception concerns. | Dairy desserts (puddings, flan), suspending cocoa in chocolate milk, processed meats. | For superior texture and stabilization in dairy-based applications. |
| Gelatin | Gelling Agent (Animal Protein) | Forms thermo-reversible gels that melt near body temperature. Derived from collagen. | Unique "melt-in-the-mouth" texture and excellent flavor release. Creates clear, elastic gels. | Not vegan or vegetarian. Gels are not heat-stable and melt easily. Slower setting time. | Gummy candies, marshmallows, classic desserts like panna cotta, pharmaceutical capsules. | For its unique melt-in-the-mouth quality and elastic texture when an animal-derived product is acceptable. |
Technical Documents
Available Documentation
Spec Sheet, COA, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications