What is Gellan Gum E418 High Acyl VS Low Acyl

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High Acyl Gellan Gum What is Gellan Gum?
Low Acyl Gellan Gum FDA NUMBER FOR CINOGEL BIOTEH:17269806868
CINOGEL BIOTECH,a professional gellan gum manufacturer supplier in China Gellan gum is a viscous soluble
Package which foucs on both high acyl & low acyl gellan gum products;
fiber, artificially produced by non-
 
pathogenic bacteria Sphingomonas
ISO KOSHER HALAL We guarantee good price of gellan gum with stable and trust-able quality with elodea from lactose (cheese whey)
certified both High 10 years.
or ...
Acyl & Low Acyl PURE  

gellan gum. Gellan gum is a multi-functional gelling agent that can produce a wide variety Low Acyl Gellan Gum
of interesting textures.

Low Acyl Gellan Gum(E418) CAS
It is extremely effective at low use levels and is available in two forms.
:71010-52-1 Group : Emulsifier,
 
Gelling Agent, Hydrocolloid,
Stabilizer,Thickener Application
·High Acyl Gellan Gum forms soft,very elastic gels;
·Low Acyl Gellan Gum forms firm,brittle gels. : Conf...

 
High Acyl Gellan Gum VS Low Acyl
Gellan gum (or E418) is a versatile gelling agent that can produce a wide Gellan Gum
variety of textures varying from firm, brittle gels that crumble in the mouth, to
fluid or elastic gels (depending on conditions & type used). Itcan also be used   Gellan Gum Presence of sodium
as a thickening, stabilising and suspending agent. It sets exceptionally fast at and in particular calcium inhibits
ambient temperatures and enables outstanding flavour release.
proper hydration. Addition of a
 
sequestrant such as sodium citrate ...

What is Gellan Gum?

 

It is derived from Sphingomonas elodea, a bacteria that grows on an aquatic
plant.

 

It forms gels when combined with foods rich in calcium, magnesium or
potassium (high positive ion content). Calcium rich dairy products, calcium
chloride etc may also be needed to aid setting.

 


Types of Gellan Gum gel achievable

 

1. Firm, brittle gel - Using low acyl gellan gum in very low concentrations - from
just 0.1% -firm and brittle gels can be made. These gels are crystal clear,
making them very appealing visually.

 

2. Fluid gel - By agitating low acyl gellan gum gels as they cool, fluid gels can
be created. They have apparent low viscosity, yet have remarkable suspending
properties, successfully suspending particles such as coloured spheres,
herbs, and even gases.

 

3. Elastic gel - By incorporating high acyl gellan, a far more flexible result can
be achieved. The resultant gel can be made into thin sheets that can be rolled
or folded.

 

4. Spheres and strands - a pure, gellan gum solution can be dropped into an ion
rich water solution to form gelled spheres or strands.

 


How should Gellan Gum be used?

 

As well as being heat stable, gellan gum is also stable over a wide pH range
meaning it is suitable for use with many different foods. As with any molecular
ingredient, experimentation is essential to achieve the desired effect.

 


Gellan Gum market - By End use

-Food:Beverages,Bakery & Confectionary,Milk & Dairy Products,Sauces &
Salad Dressings,.etc

887 -Pharmaceuticals

-Other industries: Oilfield & Gas Industry,Paper Industires,Plant tissue culture
Shares engineering,Personal care products,Air Freshener products.etc


 



Gellan Gum market - By Function


-Thickening,Gelling agent,Stabilizing,Fat
Replacer,Emulsification,Preservative.etc






What are their technical specification and how to use gellan gum?

 


High Acyl Gellan Gum(E418)

Download COA(PDF)


Download TDS(PDF)


Download MSDS(PDF)

CAS:71010-52-1

Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener

Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum

Application: Confectionery, Dairy, Flavor & Fragrance, Food, Fruit Preparation,
Technical

Origin: Water-soluble Polysaccharide which is produced by the aerobic
fermentation of the microorganism Sphingomonas elodea.

Function: Gelling agent and heat stabilizer in fruit preparations, stabilizer in soy
drinks and many more.

Qualities:High Acyl Gellan Gum

Packaging and storage:

Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum size)

Store in cool,dry conditions; shelf life of 24months



The following are the detailed technical
specifications of high acyl gellan gum

Item Specification

High Acyl Gellan Gum Yellowish powder  

Particle Size(%) 80mesh≥98

Loss on Drying /(%) ≤15

pH(0.5%Solution) 4.0-7.0

Ash(%) ≤10

Lead(Pb)/(mg/kg) ≤1.0

Gellan Gum content(%) 85-108

Suspension Test Pass

Aerobic Bacterial Count(CFU/g) ≤10000

Coliforms (MPN/100g) ≤30

Yeast and Mold (CFU/g) ≤400

Salmonella Not Detected

 

Features of Gellan Gum High Acyl:

1.Very low dosage can help to for "fluid gels" to be as suspension or stabilizing
agent in beverages: 

2.Excellent acid stability or wide pH application range: 

3.Can help to form elastic gels: 

4.Help the blended beverage with a thicker mouth feel: 

5.Good combination with modified starch to be used as thickener; 

6.Good compatibility with other ingredients and hydrocolloids.
7.in some dairy-alternative milks (i.e., oat milk or almond milk), gellan gum
keeps the beverage's ingredients stable and suspended





Typical Procedure of Gellan Gum Application:

1. Make gellan gum dispersed in cool deionised water by stirring; 

2. Heat solution 1. to 80 Celcius Degree; 

3. Add cations into solution 2.; 

4. Cool down the solution 3. to certain temperatures, stabilizing / suspending
functions available.






Dispersion:

To disperse the product without lumps: Premix the powder with the other dry
ingredients, and pour the preparation into the liquid under efficient stirring.
Continue stirring to obtain a complete dispersion.






Dissolution/Hydratioin-how to use high acyl gellan
gum:

The dissolution of the product depends on the medium and the process: it is
improved by heat treatment (time, temperature), shear stress(stirrer,
homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-
10min or at around 85-90℃ for 20-30min with sequestrants(Sequestrants
such as sodium citrate may be required for hydration in hard water).






Typical Applications:

High Acyl Gellan Gum provides fluid gelation, suspension or stabilisation to
food and beverage (including dairy products) products. 

887 Some Specific Applications: 

1. Acid fruit juice; 

Shares 2. Fruit Pulps Suspending Beverage; 


3. Dairy Drinks such as neutral milk, yoghurt, cereal milk, soybean milk, fruits
pulps suspending milk beverages; 


4. Roughage Drinks; 

5. Vegetable protein beverage.

6. Dairy-alternative milks (i.e., oat milk or almond milk)








Regulatory Information:

Gellan Gum High Acyl complies with requirements contained in the following
regulations and standards: In China: GB25535-2010;In U.S.A.: FOOD
CHEMICALS CODEX, 21 CFR § 172.665; In Canada: CANADIAN FOOD AND
DRUG LAW (ITEM G.2,TABLE IV), In EU: THE PURITY CRITERIA IN THE
CURRENT EC DIRECTIVE, 1829/2003/EC; EU Regulation 2021/1165
Others:JECFA Standard.



High acyl gellan gum: Colloid solubility is not so sensitive to the metal ions(K+,

Na+, Ca2+, Mg 2+, etc).it can be used with monovalent and divalent soluble
salt, which are necessary for suspension effect and stability.The optimum sol
temperature is above 80℃. pH range is 3.4-7.5. High acyl gellan gum is usually

used in non transparent beverage or food, such as dairy products, grain
beverage, plant protein drinks, health drinks, meat products, etc. It can also

used with CMC, guar, microcrystalline cellulose, pectin, carrageenan to
broaden its scope of application.

Low Acyl Gellan Gum(E418)

 


Download COA(PDF)


Download TDS(PDF)


Download MSDS(PDF)

CAS:71010-52-1

Group: Emulsifier, Gelling Agent, Hydrocolloid, Stabilizer,Thickener

Other name:pseudomonas elodea gum;Gelrite;Phytagel;gellan gum

Application: Confectionery, Dairy, Flavor &  Fragrance, Food, Fruit Preparation,
Technical

Origin: Water-soluble Polysaccharide which is produced by the aerobic
fermentation of the microorganism Sphingomonas elodea.

Function: Gelling agent and heat stabilizer in fruit preparations, stabilizer in soy
drinks,plant tissue culture media and many more.

Qualities:Low Acyl Gellan Gum

Packaging and storage:

Net 25 kg per drum(GW:27.5KGS, dia 39CM * H 50CM of drum size)

Store in cool,dry conditions; shelf life of 24months

The following are the detailed technical
specifications of Low Acyl Gellan Gum

Items Index

Low Acyl Gellan Gum White powder

Gellan Gum content(%) 85.0—108.0

Loss on drying(%) ≤15.0

Lead(mg/kg) ≤1.0

Particle size(%) 60 Mesh ≥95

Transparency(%) ≥85

Gel strength(g/c㎡) ≥1100

Ash(%) ≤15

PH(1% Solution) 4.5—7.0

Bacterium account(CFU/g) ≤10000

Coliforms(MPN/100g) ≤30

Yeast and mould(CFU/g) ≤400

Salmonella Not Detected
 

Features of Gellan Gum Low Acyl:

1.Gellan Gum LA Gel Strength can be as high as 1300g/cm3 (perfect for gelling
application) ; 2.Transparency/ Transmittance can be as high as 95%(good for
Plant Tissue Culture Medium Application); 
3.Heat Stability; Heat Irreversible; 
4.Excellent acid stability; 
5.Better taste-releasing ability; 
6.Good compatibility with other ingredients and hydrocolloids; 
7.Fluid gel suspension; 
8.Quite low dosage(0.01%-1.5%). 
9.Good Moisture Maintain Ability.



Typical Procedure of Gellan Gum Application:

1. Make gellan gum dispersed in cool deionized water by stirring; 
2. Heat solution 1. to 85 Celcius Degree for 20-30mins; or boiling for 5-10mins; 
3. Add cations or salts into solution 2.; 
4. Cool down the solution 3. to certain temperatures, gelling or suspending
functions available.



Dispersion:

To disperse the product without lumps: Premix the powder with the other dry
ingredients (except kations or salts), and pour the preparation into the liquid
under efficient stirring. Continue stirring to obtain a complete dispersion.

887 Dissolution/Hydratioin-how to use low acyl gellan
gum:
Shares

The dissolution of the product depends on the medium and the process: it is
improved by heat treatment (time, temperature), shear stress(stirrer,

homogenizer). A complete dissolution can be rapidly obtained by boiling for 5-
10mins or at around 85-90℃ for 20-30mins with sequestrants(Sequestrants

such as sodium citrate may be required for hydration in hard water).




Gel Formation:


Gellan gum forms gels on cooling. The setting temperature in deionized water
is 25 degrees C for the low acyl gellan gum. The addition of cations to the
solutions increases the setting temperature of both products.



Typical Applications of Gellan Gum Low Acyl:

Gellan gum provides gelation, suspension or stabilisation to food products. It is
very economic in use as it is effective at low concentrations. Gellan gum can
be used alone or in combination with other hydrocolloids to produce the
required texture in the final product. 


Low acyl gellan gum is used in various food formulations, 
-such as aspics; 
-frostings; 
-brownies and bakery fillings; 
-gelatins and puddings; 
-non-standardized jams and jellies; 
-dairy drinks and soy milks; 
-nutritionalproducts; 
-beverages (dairy alternative milks, dairy drinks, fruit drinks, drinking jellies,
novelty drinks);
-beverage mixers; 
-kefir; 
-yogurt, sour cream and cheese where the standards of identity do not
preclude its use; 
-yogurt fruit and fruit sauces; 
-marinades; 
-pourable and spoonable dressings; 
-and dairy desserts


For instance: 
1. Beverages : 0.012%-0.05%;Typical Drinks: Aloe Vera Beverage; Yellow Peach
Pulps Drinks; Pineapple Pulps Drinks; Coconut Drinks; and various of fruit
juice. 
2. Jellies:dosage: 0.06%-0.5%; 
3. Fruit Jams: dosage: 0.2%; 
4. Confectionery and Confectionery jellies: dosage: 0.05%-0.8%; 
5. Solid Air fresheners: dosage : 0.8%-1.5%; 
6. Dessert Fillings : 0.8%-1.0%; 
7. Jelly Drink: 0.25%-0.4%
8. Plant tissue culture applications: 1/5 agar use level.



Regulatory Information:

Gellan Gum Low Acyl complies with requirements contained in the following
regulations and standards: In China: GB25535-2010;In U.S.A.: FOOD
CHEMICALS CODEX, 21 CFR § 172.665; In Canada: CANADIAN FOOD AND
DRUG LAW (ITEM G.2,TABLE IV), In EU: THE PURITY CRITERIA IN THE
CURRENT EC DIRECTIVE, 1829/2003/EC; Others:JECFA Standard.




Low acyl gellan gum: Colloid solubility is more sensitive to the metal ions (K+,

Na+, Ca2+, Mg 2+, etc). In other words,the soluble salt can affect the
dissolution of gellan gum, but the gel and suspension effect need these ions.
Therefore, you'd better add the soluble salts after gellan gum dissolved fully.
the optimum sol temperature is above 80℃. The typical application steps are

as follows: (1) in the cool deionized water, add gellan gum and stir fully; (2)
Heat temperature to above 85℃; (3) add salt (cation); (4) cool the mixture to
form a gel or a stable suspension system. Low acyl gellan gum is usually used
in transparent suspension drinks, jelly, jams, tissue culture medium plants, air

freshener, cosmetics, etc. 

Gellan Gum  uses,safety,properties &
applications


·Setting Temperature;
·Degree of structure;
·Thermal stability;
·Low viscosity suspension ability.

 

 

Gellan Gum has E number E418 and due to the above outstanding properties it
is widely used in many products that
require gelling,suspending,stabilizing,texturizing,
film forming and structuring.

 

Popular field applications such as food, beverage, plant tissue
culture,microbiological culture ,cosmetic, oral care,pharmaceutical and also in
various industrial applications(air freshener industry Paper industry.etc).

Gellan Gum Origin:




-Gellan is an anionic polysaccharide, which is
produced by Sphingomonas paucimobilis

887 bacterium(ATCC31461) through aerobic
fermentation. Purified by alcohol precipitation. 
Shares -In 1978, in CP Kelco Kaneko and Kang found a

water soluble polymer – gellan 
-In 1988, Japan approved gellan gum for use in

food products. 
-In 1992,FDA approved the use of gellan gum as an

food additive. It has E-number E418.


Structure:


Gellan Gum is extremely effective at low use levels and is available in two
forms.

High Acyl Gellan Gum forms soft,very elastic
gels;
Low Acyl Gellan Gum forms firm,brittle gels.

Features

-Forming gel ,low dosage(at lest 0.05%)
forms gel
-Excellent stability(PH ,Heat)
-No protein interaction
-Fluid gel(suspension)
-High clarity
-Flexibility in melting and setting temp. 

Gel Formation

Dispersion

Poor dispersion will result in incomplete
hydration and loss of gum functionality.

Solutions:

-Blending with dispersants such as
sugar,sodium citrate etc.
-Stirring or starting the agitator before
adding.
-Using well dispersion products such as
KELCOGEL or CINOGEL GELLAN GUM

Hydration:






• Concentration of ions in solution will affect
the hydration temp. such as calcium ,
Sodium

• Low acyl gellan gum requires a temperature
of 75 ℃(1670F) to fully hydrate the gum.
• High acyl gellan gum hydrates between
70℃ and 80 ℃(1580F and 1760F) even in
relatively high ion concentrations

Gel formation

887


Shares In the absence of added cations, low acyl

gellan gum gels set at around 25℃ (770F),
where high acyl sets at around 65℃ (1490F).

With added calcium or sodium ions,the
setting temperature increases.





Gel Texture




• Low acyl –-hard brittle gel
• High acyl—soft elastic gel
• Blending two types with vary ratios a wide
variety of textures can be obtained.
• It is possible to obtain textures close to
those of carrageenan and gelatin gels.




Comparation to the other
hydrocolloids gel 




Blends of Low Acyl and High
Acyl Gellan Gum

Low acyl gellan gum gels have a firm, brittle
texture. Adding a high acyl gellan gum reduces
the brittleness. 


By varying the ratio of these two forms of gellan
gum, a wide variety of textures can be obtained. 


Blends of low acyl and high acyl gellan gum can
match the texture of other hydrocolloids. 


By varying the ratio of low acyl and high acyl
gellan gums it is possible to obtain textures close
to those of carrageenan and gelatin gels.

887  Blends with other
Hydrocolloids
Shares

Other thickening or gelling agents, such as starch,
guar gum, locust bean gum, cellulose derivatives

or xanthan gum, may also be used with gellan
gum in order to obtain the desired texture. 

Certain hydro- colloids, when combined with low
acyl gellan gum, cause a progressive reduction in

the hardness and modulus values of the gellan
gum gels. Brittleness remains essentially constant

and springiness increases slightly.

Thermo-reversible Gels

In most practical situations, gels made with low
acyl gellan gum are not thermally reversible. Most
gels of low acyl gellan gum are retort or bake-
stable. Gels made with high acyl gellan gum will
soften with heating, and will melt with prolonged
heating.
The greater the concentration of ions, the higher
the melting temperature.
Milk Systems. Gels made with low concentrations
of monovalent ions melt easily. For example, in
milk systems both high and low acyl gellan gum
form thermo-reversible gels as it is believed that in
milk, gellan gum sets predominately with
potassium rather than calcium ions 

Degradation during Gel
Preparation

Low acyl gellan gum is very stable. Like other
polysaccarides, gellan gum will undergo
hydrolytic degradation at high temperature,
especially in acidic conditions. However, at pH 3.5,
a low acyl gellan gum solution can be maintained
at 80°C for up to one hour with minimal
deterioration in the quality of the subsequently
formed gel. 
High acyl gellan gum is more susceptible to
degradation so long hold times in acidic conditions
should be avoided. For UHT milk process systems,
the low acyl form of gellan gum should be used for
long term product stability.

The Beneficial Properties of
Gellan Gum Fluid Gels

Gellan gum fluid gels are solutions with a weak gel
structure. They exhibit an apparent yield
stress,i.e., a finite stress which must be exceeded
before the system will flow. These systems are
very good at suspending particulate matter since,
provided the stress exerted by the action of
gravity on the particles is less than the yield
stress, the suspension will remain stable. 
Their highly pseudoplastic flow provides
extremely efficient suspension combined with low
viscosity at higher rates of shear. This results in
low viscosity in the mouth, making them
particularly effective in beverages for suspension
of fruit pulp or jelly pieces. Suspension can be
achieved without adversely affecting the
mouthfeel. 
Other important properties of gellan gum fluid gels
are the setting temperature, degree of structure
and thermal stability. All of these properties are,
as with normal unsheared gels, dependent upon
the concentration of gellan gum and the type and
concentration of gelling ions. 
Fluid gel formation is employed in the production
of dairy products, spreads, dressings, and sauces
using scraped surface heat exchangers or during
HTST/UHT processing. 
Gentle agitation of a weak gellan gum gel, after it
has set, is also sufficient to form a smooth,
pourable fluid gel. This means that fluid gels can
be formed using standard filling operations. 

887  

Shares Gellan Gum Typical Application


Dessert jellies






• Key features

※ High gel strength
※ High transparent

※ Quickly gelling
※ Acid & heat stability
※ Low syneresis
※ Low dosage
• Basic formulation
Water: 42% Fruit juice: 42%
Sugar:15.15% Citric acid: 0.4
Sodium citrate:0.30% Gellan Gum:0.15%



Suspension drinks




• Key features
※ Fluid gel
※ Low dosage 0.02-0.15%
※ Low viscosity
※ Prolong shelf life
※ Good flavor release
• Basic formulation
Water : 88.117% Sugar: 11.25%
Sodium citrate:0.06% Gellan Gum: 0.028%
Sodium benzoate:0.02% Citric acid :0.5%
Calcium lactate:0.025%



Confectionery

887


Shares • Key features

※ Excellent stability
※ High gel strength

※ Sparkling transparent
※ Acid & heat stability

※ High melting temp.
※ Low syneresis

• Basic formulation
Water: 49.3% Glucose Syrup:45%

Gellan Gum:0.5% Carrageenan:2.5%
Citric acid:1.3% Sodium citrate:1.3%



Plant Tissue Culture Study




• Key features
※ Heat stability
※ 1/5 agar use levels
※ High transparent clear solutions
※ Low syneresis
※ Quickly gel formation
• Basic formulation
MS medium solution
Gellan Gum: 0.25%
Sugar: 3%



Air Freshener Gel

• Key features
※High gel strength
※High Transparent
※Thermal irreversible gel

887 ※No syneresis
• Basic formulation
Shares Water: 82.38%

Tween-20:1.5%
Gellan Gum:0.8%

Ethanol: 5%
Flavor: 10%

Calcium Chloride:0.1%
Color:0.02%

Sodium benzoate:0.2%




Yoghurt




• Key features
※ Low hydration temp
※ No syneresis
※ Low protein interaction
※ Acid stability
※ Prolong shelf life
• Basic formulation
Skim milk : 90%
Sugar: 6.8%
Gellan Gum: 0.05%
Pectin:0.15%
Strain:3 %



Fruit Juice Beverage




• Key features
※ No syneresis
※ Acid stability
※ Fluid gel
※ Low viscosity
※ Low dosage 0.025—0.15%
• Basic formulation
Mango &orange juices: 99.85%
Gellan Gum 0.12%
Citric acid: 0.03%



Toothpaste and personal care products

887


Shares • Key features

※ Pseudoplastic fluid
※ Control syneresis

※ High transparent
※ Excellent flavor release

※ Excellent stand-up
• Basic formulation

SodiumPhytate:0.2%
Sodium Fluoride:0.3%

Sorbitol :30%
Sodium Saccharinat:0.2%
Glycerin :20%
Cellulose Gum :0.2%

click below for many more 

applications of Gellan Gum in foods & beverages 



Buy low acyl & high acyl gellan gum from CINOGEL BIOTECH,which is a
professional gellan gum factory manufacturer producer and supplier in
China,ISO,KOSHER,HALAL certified,100% pure and NON-GMO. good price and
consistent reliable supply for 10years.




And Many More Applications in Pharmaceutical Uses: Gellan Gum can be used
to produce easy- to - swallow solid dosage forms,such as gels and cotaed
tablets, and to modify the rate of release of active ingredients from tablets and
capsules.


Flow chart of Gellan Gum

Fermentation -- pre-treating -- plate filtration -- washing & decoloration --
centrifugation -- dissolving & de-acylgroup(Alcohol recovery column) --
Plate filtration -- gelation -- pressure filtratioin -- granulation -- drying -- milling --
sieving -- mixing & packing.







The above is only the brief introduction about Gellan Gum, if you need more
details,visit us at:https://www.cinogel.com





See below for commonly asked questions
about gellan gum’s use in foods!



How is gellan gum made?

A: Gellan gum is made using bacteria found in nature. Through
fermentation (like the process used to make beer and wine) cells
convert nutrients into large molecules. Powder gellan gum is made
by filtering and drying the fermented mixture. The resulting gellan
gum can be used in very small amounts in foods and beverages.



What does gellan gum do in my food?

A: Gellan gum provides a variety of benefits to foods that help make
them more enjoyable and consistent while reducing waste and

887 enhancing safety. Gellan gum is used to create gels, add texture,
stabilize and suspend ingredients or nutrients, form films and create
Shares structure. These properties make gellan gum a great choice for

products with innovative textures, where nutrients or ingredients
must remain mixed or that are served in unique shapes.





What kinds of foods feature gellan gum?


A: Gellan gum is used in dairy and non-dairy drinks, milks,
nutritional products, juices, yogurts, sour creams, bakery products

and fillings, fruit sauces and spreads, dairy-based desserts and flans,
as well as salad dressings and sauces.



What kind of texture does gellan gum provide?

A: Depending on how much gellan gum is added to a food or
beverage, different consistencies and textures will result. For a dairy
alternative beverage, very low levels of gellan gum create a unique
suspension system that holds in soluble particles – like calcium – in
suspension, ensuring you consume all of the essential nutrients
added to these beverages. In bakery fillings gellan gum provides
texture to keep the fillings in place during baking, transportation
and consumption.



How long has gellan gum been used in foods?

A: Gellan gum was first discovered by Kelco (now CP Kelco) in 1977
and was first approved for use in food in 1988. It received full food
approval in the U.S  Food and Drug Administration in 1992.



Is gellan gum approved for use around the world?

A: Yes, gellan gum has been extensively studied, tested and proven
to be safe for use in food for over 30 years. Japan first approved
gellan gum for food use in 1988. Subsequently, the United States,
Canada, China, Korea, the European Union as well as the World
Health Organization (WHO) and many other countries have
reviewed gellan gum and approved it as a safe food additive.
Millions of people around the world have safely consumed gellan
gum over the last three decades.



Is gellan gum approved for use in organic foods in the U.S.?

A: Gellan gum is approved by the U.S. Department of Agriculture
for use in organic foods. Many organic food companies have move to
gellan gum because it is not made from animal products and is
environmentally friendly.



Is gellan gum vegetarian or vegan friendly?

A: Yes. Animal products are not used in the production process. In
fact, gellan gum is often used in many of your favorite vegetarian or
vegan foods and beverages. It can even replace gelatin in your some
of your favorite desserts and gummies.



Is gellan gum halal and kosher approved?

A: Yes, gellan gum can be approved for halal and kosher diets.



How do I know if my food has gellan gum in it?

A: If gellan gum is in the food or beverage you buy, it will be listed
on the label in the ingredients list. Labeling laws require disclosure
of all food ingredients on packed food labels.



Is gellan gum a sustainable product?

A: Yes, gellan gum is made in a controlled environment that does
not require the use of farmland or pesticides.



Why do some people criticize gellan gum?

A: While some online bloggers claim that food additives are
dangerous or cause health issues, most of these claims do not have
any scientific basis. To secure government approval for an additive
to be used in food, well-developed scientific research is reviewed and
scrutinized in detail by scientific experts. Gellan gum has been
tested extensively and has been proven to be safe for use in foods.
Online reports by bloggers who lack any scientific or medical
training must be viewed with significant skepticism given the
thorough research on gellan and history of safe use around the
world.



How will consuming gellan gum affect my health?

A: While well designed scientific research demonstrates gellan gum
is safe for the general population, as with many components of food,
such as lactose or gluten, some people may have individual or
unique sensitivities. Before being cleared to be used in food,
scientists tested gellan gum’s safety in quantities much higher than
typically consumed, think pounds in one meal, rather

887 than ounces over your lifetime, and found that it was non-toxic even
at extremely high levels that would never be used in food.
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How much gellan gum is used in foods and beverages?


A: Gellan gum is quite efficient and a very small amount is needed –

typically less than 0.1%.



How about your gellan gum price and quality?


A: Gellan Gum is produced by fermentation process,the quality is
consistent stable and we are factory so you will get best price with
good and stable quality.we provide bulk supply with competitive
price.



More about Gellan Gum Types and Details:
-High Acyl Gellan Gum
-Low Acyl Gellan Gum




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