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Every published article in the E418.org knowledge base, newest first.
Showing 1–24 of 122 articles · page 1 of 6
How to Dissolve Gellan Gum: The Complete Procedure for Low Acyl and High Acyl
The full gellan gum dissolving procedure: dry-blend ratios, cold dispersion, hydration temperatures for LA (80–90 °C) and HA (90–95 °C), sequestrants, addition order, and how to verify the solution is finished.
Freeze-Thaw Stability of Gellan Gum Gels
How ice crystals damage a gel network, formulation strategies that survive repeated freezing, and a freeze-thaw test protocol worth running.
How to Disperse Gellan Gum Without Lumps: Dry Blending and Shear Timing
Why gellan gum forms fish eyes, three dispersion methods that work, carrier ratios for dry blending, and how to verify that hydration was actually complete.
Gellan Gum in UHT, Retort and Aseptic Processing
How gellan gum behaves through pasteurisation, UHT and retort, and how to keep the product liquid until it is safely in the pack.
Gellan Gum Gel and Melt Temperature Reference Table
Setting and melting temperatures for high acyl and low acyl gellan gum, thermal hysteresis explained, and what moves the numbers in your own formulation.
Controlling Gellan Gum Set Temperature with Sequestering Agents
How ion type and concentration control when a gellan gel sets, how sequestering agents hold the set back, and how to build the control curve.
Gellan Gum vs Guar Gum, CMC and Modified Starch
A wider comparison than agar and xanthan: how gellan gum compares with guar, locust bean gum, CMC, modified starch, konjac and pectin, and which to choose when.
Gellan Gum Blends: LBG, CMC, Modified Starch, Konjac and Pectin
A working guide to blending gellan gum: what each partner contributes, the calcium competition with low methoxyl pectin, and the redundancy and cost traps.
Gellan Gum and Xanthan Gum Together: Synergy, Ratios and Texture
How the two gums work at different length scales, the synergy that improves elasticity and cuts total dosage, starting ratios and four cautions.
The EFSA Re-Evaluation of E 418 and the Purity Criteria That Followed
The 2018 EFSA re-evaluation of E 418: exposure figures, the findings on absorption and fermentation, and the three specification gaps the panel flagged.
Gellan Gum and FDA Regulation 21 CFR 172.665
How gellan gum is authorised in the US as a direct food additive, what use per good manufacturing practice means, and how to build the compliance file.
Molecular Weight and Gellan Gum Performance: What Buyers Should Know
Why molecular weight drives viscosity, gel strength and suspension, why low acyl grades are lighter, and what a certificate of analysis cannot tell you.
From Broth to Powder: Recovery, Deacylation, Drying and Milling
How gellan gum is recovered from broth: alcohol precipitation, alkaline deacylation, drying, milling and the residues that carry through.
How Gellan Gum Is Fermented: Strain, Medium, Conditions and Yield
How Sphingomonas elodea is grown to make gellan gum: the single industrial strain, fermentation medium, conditions and what drives batch-to-batch variation.
How Does Gellan Gum Control Particle Movement in Liquid Foods?
Learn how gellan gum slows particle movement in liquid foods and beverages by creating a weak internal structure, and why particle size, density, viscosity, and formulation conditions determine suspension stability.
How Do Proteins Interact with Gellan Gum?
Learn how proteins can influence gellan gum hydration, gel formation, stability, and texture, and why protein-containing formulations may behave differently from simple gellan gum systems.
What Is the Role of Shear in Gellan Gum Systems?
Learn how shear affects gellan gum hydration, gel structure, particle suspension, and texture, and why mixing intensity and timing can change the performance of a gellan gum formulation.
Why Does Gellan Gum Produce Different Textures at the Same Concentration?
Learn why the same gellan gum concentration can produce different gel textures depending on ions, pH, processing conditions, cooling, and formulation composition.
What Is Fluid Gel in Gellan Gum Systems?
Learn what a fluid gel is, how gellan gum forms fluid gels, and why this structure allows liquids to suspend particles while remaining pourable.
Gellan Gum in Wound Healing: Hydrogels, Dressings and Controlled Drug Release
Explore how gellan gum-based hydrogels and composite materials are being investigated for wound dressings, moisture management, antimicrobial delivery, tissue repair, and controlled drug release.
Gellan Gum Rheology: Understanding Viscosity, Yield Stress and Shear Behavior
Learn how viscosity, shear behavior, yield stress, gel strength, temperature, ions, and gellan gum type affect processing and final product performance.
Gellan Gum in Agriculture: Emerging Applications of Gellan-Based Materials
Explore how gellan gum-based hydrogels and biocomposites are being investigated for soil moisture management, controlled fertilizer release, seed germination, and more sustainable agricultural systems.
Gellan Gum in Food Encapsulation: How Gel Networks Protect Bioactive Compounds
Learn how gellan gum is used to encapsulate probiotics, vitamins, antioxidants, flavors, and other bioactive compounds, and how gel structure, ions, and processing conditions affect stability and release.
Gellan Gum in Tissue Engineering: From Hydrogels to Regenerative Medicine
Explore how gellan gum-based hydrogels and composites are being investigated for tissue engineering, cell delivery, scaffold development, and regenerative medicine.