Applications
Gellan Gum in Plant-Based Foods
Practical information about using gellan gum in plant-based milk, yogurt, meat and other plant-based food formulations.
Articles
In this topic
7 published
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 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 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 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.
How Is Gellan Gum Used in Plant-Based Meat?
Gellan gum can be used in plant-based meat formulations to improve water retention, texture and structural stability, especially in products that need to hold their shape during cooking.
How Is Gellan Gum Used in Plant-Based Yogurt?
Gellan gum can be used in plant-based yogurt to improve texture, reduce phase separation and provide a stable spoonable structure during storage.
Gellan Gum in Plant-Based Milk
How gellan gum helps stabilize plant-based milk and improve the suspension, texture and consistency of plant-based beverages.