Gellan gum is a polysaccharide, it is composed of repeating tetrasaccharide (4 simple sugars) units, each consisting of two glucose (Glc) residues, one glucuronic acid (GlcA) residue, and one rhamnose (Rha) residue.
Gellan gum is prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar
Compared with other colloids, Gellan Gum has many peculiar advantages:
1. Low dosage;
2. Excellent thermal and acid stability;
3. Good taste-releasing ability;
4. High transparency;
5. Adjustable gel elasticity and rigidity;
6. Good combinability.
Application: Gellan gum is widely used in foods and various other fields.
(1) Foods: desserts, jam, jelly, soft sweets, ham sausage, beverage;
(2) Other applications: microbiological media, gel air fresher, shampoo, etc.