What Is Gellan Gum?

Gellan gum is a microbial polysaccharide produced through fermentation.

It is best known for its ability to form gels, but gellan gum can also be used to stabilize, suspend and modify the texture of many different formulations.

Unlike gums such as guar gum or locust bean gum, which are extracted from plants, gellan gum is produced by microorganisms through fermentation.

Where Does Gellan Gum Come From?

Gellan gum is produced by a microorganism through a controlled fermentation process.

During fermentation, the microorganism produces a polysaccharide outside its cells. The polysaccharide is then recovered, purified, dried and processed into a powder.

The resulting gellan gum can be hydrated in water and used in a wide range of formulations.

This microbial origin is one of the characteristics that makes gellan gum different from many traditional plant-derived hydrocolloids.

Why Is Gellan Gum Interesting?

Gellan gum can produce a strong structural effect at relatively low concentrations.

Depending on the type of gellan gum and the formulation conditions, it can create anything from a soft and elastic structure to a firm and brittle gel.

It can also help keep particles suspended in liquids without necessarily making the product extremely thick.

This combination of gel formation, stabilization and suspension makes gellan gum useful in applications where other hydrocolloids may not provide the same result.

High Acyl and Low Acyl Gellan Gum

There are two main types of gellan gum commonly used in commercial applications:

• High Acyl (HA) gellan gum

• Low Acyl (LA) gellan gum

The difference between them is related to their molecular structure, and this difference has a significant effect on the properties of the resulting gel.

High Acyl Gellan Gum

High acyl gellan gum generally produces softer, more elastic and less brittle gels.

It can be useful when a formulation needs a flexible or elastic structure.

HA gellan gum is also used in applications where stabilization and suspension are more important than producing a hard, brittle gel.

Low Acyl Gellan Gum

Low acyl gellan gum generally produces firmer, more brittle and often more transparent gels.

It is particularly useful when a clear and defined gel structure is required.

LA gellan gum is commonly found in applications such as microbiology, plant tissue culture, clear beverages and various gel formulations.

Gellan Gum as a Stabilizer

Gellan gum is not only a gelling agent.

At suitable concentrations, it can help stabilize particles or ingredients within a liquid.

This is particularly interesting for beverages and other products where ingredients tend to settle during storage.

A small amount of gellan gum can create a weak three-dimensional network throughout the liquid, helping keep suspended particles from settling too quickly.

The goal is not always to make the product thick.

In many formulations, the desired result is actually a stable suspension with little noticeable change in viscosity.

Gellan Gum in Beverages

Gellan gum is used in different types of beverages, including products containing particles or ingredients that need to remain evenly distributed.

The type of gellan gum, concentration, pH, salts and processing conditions can all affect the final result.

For this reason, there is no single dosage that works for every beverage.

A formulation that works well in one beverage may behave very differently in another.

Gellan Gum in Plant-Based Products

Gellan gum can also be used in plant-based beverages and other plant-based formulations.

In these applications, it may contribute to stabilization, suspension and texture.

The formulation needs to be carefully balanced because proteins, minerals, acidity and other ingredients can affect the behavior of gellan gum.

Gellan Gum in Microbiology

Gellan gum is also used outside the food industry.

Low acyl gellan gum can form firm, relatively clear gels and is therefore useful in microbiology and laboratory applications.

It is also used in plant tissue culture, where the gel provides a solid medium for growing plant tissues.

Commercial products used in these fields may have specific grades and specifications, so the actual product specification is important when selecting a gellan gum.

Is Gellan Gum the Same as E418?

Yes.

E418 is the food additive number assigned to gellan gum.

"Gellan gum" is the name of the ingredient, while "E418" is its additive designation.

You can think of it simply as:

E418 = Gellan Gum

Gellan Gum Is Not a Single-Use Ingredient

One reason gellan gum is interesting is its versatility.

The same basic hydrocolloid can be used for very different purposes depending on how it is formulated.

In one application, the goal may be to create a firm gel.

In another, the goal may be to stabilize a beverage.

In another, it may be used to create a suitable gel medium for laboratory or plant tissue culture applications.

The result depends not only on the amount of gellan gum, but also on the type, temperature, pH, ions and other ingredients in the system.

What Determines How Gellan Gum Behaves?

Several factors can affect the performance of gellan gum, including:

• High acyl or low acyl type

• Concentration

• Hydration temperature

• pH

• Mineral ions

• Processing conditions

• Other hydrocolloids or ingredients

• Cooling conditions

This is why simply asking "How much gellan gum should I add?" does not always have a single correct answer.

The right dosage depends on what you are trying to achieve.

In Simple Terms

Gellan gum is a fermentation-produced polysaccharide that can do much more than simply make a gel.

It can create structure, stabilize liquids, suspend particles and provide texture.

Its two main forms, high acyl and low acyl gellan gum, behave differently and are suited to different applications.

Understanding these differences is the key to using gellan gum effectively.

The next step is to look more closely at the difference between High Acyl and Low Acyl Gellan Gum.