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Showing 1–24 of 55 articles · page 1 of 3
Gellan Gum Case Studies: Four Development Problems and How They Were Solved
Four worked development scenarios: a separating plant-based milk, a rubbery gummy, a retort dessert with a cooling gradient and a second source that failed.
Gellan Gum in Ketchup, Chilli Sauce and Mayonnaise
How gellan gum controls syneresis in ketchup, suspends particulates in chilli sauce and stabilises reduced-fat mayonnaise, with the key process rule.
Gellan Gum in Licorice, Nougat and Turkish Delight
Where gellan gum works in soft confectionery, where it does not, and the high-solids hydration constraint that affects every sugar-based recipe.
Gellan Gum in Alcoholic and RTD Beverages
Gellan gum is not a beer fining agent. Where it does matter is RTD alcoholic drinks, and the three challenges of an alcoholic base.
Gellan Gum in Plant-Based Cheese, Egg and Seafood
Where gellan gum helps in plant-based cheese, egg and seafood: water binding, fat stabilisation, cooked-egg-white texture and analogue structure.
Gellan Gum as a Binder in Aquaculture and Animal Feed
How gellan gum works as a feed binder, pellet water stability, the role it plays in wet pet food jelly, and the feed additive regulatory status to verify first.
Thickened Liquids for Dysphagia: How Gellan Gum Fits IDDSI Levels
Why starch thickeners thin in the mouth and gellan gum does not, the IDDSI levels, and why the beverage itself changes the dosage required.
Gellan Gum in Pharmaceutical Suspensions, Capsules and Ophthalmic Gels
In-situ gelling eye drops, oral suspensions, controlled release and gastroretention explained, plus the trap of ionic excipients triggering early gelation.
Gellan Gum in Cosmetics and Personal Care Gels
Gellan gum as a cosmetic gelling agent: electrolyte tolerance, clarity, INCI declaration, limitations against carbomer and regulatory requirements.
Gellan Gum in Toothpaste and Oral Care
Why gellan gum suits high-electrolyte oral care formulas, its advantages over carbomer, typical dosages, two process traps and the cosmetic framework.
Gellan Gum in Infant and Medical Nutrition: What Is Permitted Where
Why gellan gum is used in liquid nutrition, what exposure data says about toddlers, and why authorisation here is always category-specific.
How Gellan Gum and Whey Protein Can Be Used to Design Food Texture
A 2026 study explores how gellan gum concentration and ionic strength can change the microstructure, fracture behavior, and sensory texture of whey protein gels.
Low-Acyl Gellan Gum Helps Replace Up to 75% of Shortening in Muffins
A 2026 Food Hydrocolloids study shows how low-acyl gellan gum can strengthen bigel-based foamed emulsions and support major shortening replacement in muffins.
Gellan Gum in Plant-Based Meat: How It Changes Texture, Rheology and Structure
A 2026 study investigated how gellan gum and other charged polysaccharides affect the texture, rheology, and microstructure of camellia oleosome-based meat analogs, showing how polysaccharide selection can change the structure of plant-based meat products.
Gellan Gum in Gluten-Free Bread: How It Helps Build Structure Without Gluten
Research has shown that gellan gum can modify dough rheology, bread volume, crumb structure, texture, and staling in gluten-free bread, making it an interesting hydrocolloid for gluten-free bakery formulations.
Gellan Gum in Yogurt: How a Small Amount Changes Gel Structure and Stability
A research study examined how gellan gum affects yogurt gel structure, water-holding capacity, texture, and rheological behavior, showing why dosage matters when using gellan gum in fermented dairy products.
Gellan Gum in Non-Dairy Cream: How Hydrocolloids Affect Whipping, Texture and Stability
A 2026 study examined how gellan gum, HPMC, and tara gum affect non-dairy whipped cream, including viscosity, whipping performance, texture, microstructure, and physical stability.
Gellan Gum in Muffins: Can Low-Acyl Gellan Gum Replace Part of the Solid Fat?
A recent Food Hydrocolloids study explored low-acyl gellan gum as part of a bigel system for replacing solid fat in muffins, showing how gellan gum can influence structure, texture, thermal stability, and bakery performance.
Gellan Gum in Whole Wheat Bread: What a Recent Study Found at Different Addition Levels
A recent Food Hydrocolloids study examined how different levels of gellan gum affected whole wheat bread, including texture, crumb structure, viscoelasticity, and molecular characteristics.
Gellan Gum in Sauces and Dressings: Viscosity, Suspension and Texture Control
Learn how gellan gum is used in sauces, dressings and condiments to control viscosity, suspend particles, improve stability, and create the desired texture during processing and storage.
Gellan Gum in Food Packaging and Edible Coatings: Films, Coatings and Active Packaging
Explore how gellan gum is being investigated for edible films, food coatings, and active packaging, including film formation, barrier properties, mechanical strength, antimicrobial systems, and gellan-based composites.
Gellan Gum in Plant-Based Milk: Stabilization, Protein Interaction and Mouthfeel
Learn how gellan gum helps stabilize plant-based milk, reduce protein and particle sedimentation, and improve mouthfeel, with a focus on protein interactions, heat processing, ions, and HA versus LA gellan gum.
Gellan Gum in Clear Beverages: How to Keep Pulp and Particles Suspended Without Making the Drink Thick
Learn how gellan gum stabilizes clear beverages, how low-acyl and high-acyl gellan differ, and how hydration, pH, ions, dosage, and processing affect suspension stability.
Why Does Gellan Gum Become Less Effective After Repeated Heating?
Repeated heating can change the performance of a gellan gum system, especially when the product is reheated several times during processing or use. This article explains what to consider when a previously stable gellan gum formulation loses performance after repeated heat exposure.