Low acyl gellan gum is the firm and versatile form of gellan gum, widely used for clear gels, plant tissue culture, microbiology, structured foods and applications where strong gel strength and transparency are important.
High acyl gellan gum is the softer and more elastic form of gellan gum, widely used for beverage stabilization, suspension and applications where a flexible gel or smooth texture is needed.
High acyl and low acyl gellan gum can produce very different gel textures and behave differently in practical applications.
Gellan gum is a microbial polysaccharide with unique gelling, stabilizing and suspending properties.