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Showing 73–96 of 253 articles · page 4 of 11
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 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 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.
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.
Gellan Gum in Drug Delivery: How Gellan-Based Systems Control Drug Release
Explore how gellan gum is used in drug delivery systems, from hydrogels and beads to nanoparticles and in-situ gels, and how ions, gel structure, and formulation design influence drug release and bioavailability.
Gellan Gum as a Bioink: Gelation, Rheology and 3D Bioprinting
Discover why gellan gum is being investigated as a bioink for 3D bioprinting, and how gelation, rheology, ions, polymer concentration, and material combinations affect printability and final structure.
Gellan Gum Hydrogels: How Gel Structure, Ions and Rheology Determine Their Properties
A practical look at how gellan gum forms hydrogels and how polymer structure, ions, temperature, concentration, and rheology influence their properties and applications.
I Only Need 25 kg for a Trial — Is That Too Much?
If you are testing a new gellan gum supplier, you may not need a full commercial order. This article explains when a 25 kg trial quantity makes sense, when a smaller sample is enough, and what you should confirm before ordering.
My Customer Wants a Clear Beverage — What Should I Tell the Gellan Gum Supplier?
For a clear beverage that needs to keep fine particles suspended, Low Acyl gellan gum is usually the first type to evaluate. This article explains why, when High Acyl may be considered, and what to test before finalizing the formula.
Why Does Gellan Gum Gel Crack During Storage?
A gellan gum gel may look normal immediately after setting but develop cracks or fractures during storage. This article examines water loss, shrinkage, formulation balance, cooling, and storage conditions that can contribute to cracking.
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.
Why Does Gellan Gum Set Differently in Small and Large Containers?
The same gellan gum formula can set differently when processed in a small laboratory container and a large production vessel. Cooling rate, heat distribution, mixing, and container geometry can all contribute to the difference.
How Does Total Soluble Solids Affect Gellan Gum Performance?
Total soluble solids can change the way gellan gum hydrates, forms structure, and performs in a finished food or beverage. This article explains why Brix and other soluble solids should be considered during formulation and process development.
Why Does Gellan Gum Gel Become More Brittle Than Expected?
Gellan gum can produce a gel that is much more brittle than expected, even when the formulation appears correct. This article looks at the factors that can shift a gel toward a harder, less elastic structure.
Why Does Gellan Gum Suspend Some Particles but Not Others?
Gellan gum can keep some dispersed particles suspended while allowing others to settle. Particle size, density, shape, surface characteristics, and formulation conditions can all affect suspension performance.
How Does Fat Content Affect Gellan Gum Performance?
Fat can change how a gellan gum system behaves in beverages, dairy products, and plant-based formulations. This article explains how fat content, oil droplets, homogenization, and formulation structure can influence gellan gum performance.