Gellan Gum

Gellan gum is considered to be valuable and unique in manufacturing due to its capability of creating fluid, gel solutions that have weak structures, a characteristic that’s important for structuring and adding “creaminess.” It also has a preferable setting temperature and tends to keep its stability/structure even when temperatures change or increase. In other words, it has a high “degree of thermal stability”.

Gellan gum’s uses are similar to those of locust bean gum, guar gum and xanthan gum — all similar products used to help bind, stabilize and texturize products (especially foods). While it’s best to use stabilizers and emulsifiers in small amounts (such as the minute portions added to many supplements and health food products), the addition of a tiny serving of gellan gum to recipes like yogurt or desserts can help produce a smooth finished product.