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GELLAN GUM

Gellan gum is a water-soluble anionic polysaccharide produced by fermentation of sugars with the bacterium Sphingomonas elodea. Gellan gum is able to withstand a temperature of 1200C. Gellan gum is widely used as a thickener, stabilizer and emulsifier. It is also used as a gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties of “gum” candies.

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Description

Applications

  • Confectionery (Icings, Fillings, Candies, Chewing gums)
  • Bakery products
  • Jams, Jellies, Marmalades and Fruit purées
  • Ice cream and Frozen desserts
  • Dairy products like cream, yogurt and cheeses
  • Beverages, Plant based milks and Alcoholic beverages
  • Soups, Sauces, Gravies, Ketchups, Spreads and Salad Dressings
  • Meat and meat products
  • Noodles and pasta

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