Plant Protein Beverages grow very fastly in China market. Raw marerial for those beverages are are plant nutlet and flesh. The proein and vitamine inside is abundant. High acly gellan gum applied in those beverages to improve its taste and it could be applied as thickener and stabilizer to keep the proteins stable. High Acyl Gellan Gum could also be combined with other hydrocolloids such as carrageenan, guar gum, locust bean gum to get better effects. High acly gellan gum is widely applied in walnuts beverage, peanut beverage, coca milk, corn juice and green bean juice.

Gellan Gum could be used in a wide pH range, especially in acid conditions, gellan gum has unique advantages than xanthan gum and carrageenan. HAM Type Gellan Gum researched by OPALBIOTECH is a perfect stabilizing agent for milk/dairy beverages and a very good thickening agent for dairy foods. When HAM Gellan Gum applied in milk, it could prevent proteins from sinking down to bottom on storage.

HAM Type Gellan Gum is pure High Acyl Gellan Gum which is of high viscosity in water after dissolving and the solution is not as clear as that from Low Acyl Gellan Gum.
While high acyl gellan gum is not so sensitive to kations as low acyl gellan gum and high acyl gellan gum is not easy to be activ

Gellan gum LAG used in solid air-freshener with following application recipes (only for reference):Gellan gum LG 0.5%, calcium lactate 0.05%, emulsifier, parfum, colourings.
Gellan gum is widely used in air fresheners because of its high gel performance,high transparency,good water holding capacity and flavor release. Meanwhile, the irreversible gel performance and high melting temperature of gel make it suitable for used in high temperature environment such as cars. Gellan gum enables air freshener gel of crystal clarity to be formulated.

Now Curdlan Gum is widely used in meat-free products , meat , noodles, and bakery industry to give the produces an elastic and strong gelling performance.

Gellan gum LAG mainly applied in jelly, jam, candy and other water based gel systems as gelling agent. The dosage could be as low as 0.1-0.5%.
Gellan gum can form gels with different texture from elastic to brittle, and can make the the thermo-irreversible gel by controlling melting temperature.

Gellan gum is more and more popular than gelatin used for jelly drops/soft candies. Gellan gum as a natural hydrophilic colloid not only caters to the green and healthy consumption concept, but also has obvious advantages of taste and cost.

Low acyl gellan gum has its unique advantage when applied in jelly production, such as quite low dosage (0.3%-0.5%) and excellent gels transparency(85%m

LA Gellan Gum when dissolved in water under heating could provide clear solutions with a suspending net to keep particles like pulps or balls floating averagely in beverages.
Recommended Recipes:
Gellan Gum LAS 0.02%; Sodium Citrate 0.02%;Sodium Polyphosphate 0.015%; Calcium Carbonate 0.04%; White Sugar 4%; Citric Acid 0.2%; Fruit Pulps; Parfum; Sweetener; Add water to 100%.

For Dairy Drinks which needs fruit pulps suspending in beverage, OPALBIO recommends HAM Gellan Gum to keep stabilizing.
The dosage rate could be 0.025%-0.035%.Gellan Gum could be used in a wide pH range, especially in acid conditions, gellan gum has unique advantages than xanthan gum and carrageenan. If applied gellan gum in MILK BEVERAGES, it would help to avoid fruits pulps / cubes dropping down or having lumps and the mouth feel is excellent.


High Acyl Gellan Gum is of high viscosity in water after dissolving and the solution is not as clear as that from Low Acyl Gellan Gum. While high acyl gellan gum is not so sensitive to kations as low acyl gellan gum and high acyl gellan gum is

Main function for gellan gum to be used in bakery industry is to using Low Acy Gellan Gum to produce heat irreversible dessert fillings.
Gellan Gum LAG when formed gels with help of Calcium, is heat stable. OPALBIO LAG GELLAN GUM has no reaction with starches, so the gels formed by OPALBIO LAG Gellan Gum when applied in bread fillings, won't melt on heating. These above characteristics make gellan gum LAG the best additives for bread fillings.
Savoury gels or aspics sometimes are used in specialty MEAT,FISH AND VEGETABLE PRODUCTS to provide added appeal and succulence. Gelatin usually is the gelling agent of choice. Again, gellan gum can be used wholly or partly in place of gelatin to i

Gellan Gum could be used in a wide pH range, especially in acid conditions, gellan gum has unique advantages than xanthan gum and carrageenan.If applied gellan gum in juices, it would help to avoid fruits pulps dropping down or having lumps and the mouth feel is excellent.High Acyl Gellan Gum is of high viscosity in water after dissolving and the solution is not as clear as that from Low Acyl Gellan Gum. While high acyl gellan gum is not so sensitive to kations as low acyl gellan gum and high acyl gellan gum is not easy to be active with proteins. So high acyl gellan gum is always applied in Milk/Dairy products, neutral plant protein beverages and acid fresh fruit/vegetable juices. The main

Gellan Gum LAT is a kind of low acyl gellan gum.The Gel Strength and the transmittance of this product could be adjusted subject to customer’s actual application. This type of gellan gum is special processed for Plant Tissue Culture Medium application and Micro-Organism Tissue Culture. It has widely applied by labs to be as subsitute of Agar Agar.
To avoid bubbles during application, the Nitrogen item and Protein item should be carefully controlled. In order to get a clear gel for a better obversation of Plants Growing, the transparency data for this type of gellan gum is very important.
Main advantages are:Very high transparency (95%) and brittle gels texture; the gels formed by Gellan Gu

Daily chemical type gellan gum is a kind of low acyl gellan gum, mainly used for air fresheners, cosmetics, forming a solid and water-like clarity of the gel texture and good water holding capability. Regular recommended dosage is 0.2-0.6%.

The application of gellan gum for fermented rice drink is using the suspending property of gellan gum to lifting rice grains suspending averagely in the solution. Even stored for a long time, the rice grains won't be sinked down.
The recommended application dosage rate is 0.02% by applyinig our Gellan Gum LAS.
The kations we recommend is CaCo3 to help to make suspension system heat irreversible.
CaCO3 is insoluble in water, so the users should use Citric Acid to adjust pH at the same time dissolve CaCo3 as if there's no calcium, the suspension system couldn't be formed.