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.
In FRUIT FILLINGS FOR BAKERY PRODUCTS, use of gellan gum can provide additional structure and reduction of starch levels. The added structure, coupled with the ability of the pastes to partially recover structure after shearing and depositing, results in fillings that retain water and show good bakefastness.