Applications

Biogum Gellan BJ-GE101N allows to make gels highly resistant to the baking process. After baking by heating, the fillings will acquire the texture of jellied compote.

Low-acyl gellan gum, as a gelling agent, is primarily used in water-based gel systems such as jelly, jam, and candy, where its main function is to form gels.

High-acyl gellan gum (HZ) is primarily used in plant-based protein drinks, neutral dairy beverages, whole grain drinks, and other non-transparent products.

High-acyl Gellan Gum HAF, with extremely high viscosity and excellent gel elasticity

It can also be used alone to form soft and elastic gels or combined with other gums to create products with different textures.

Gellan gum, when combined with other food gums, can be used to prepare beverages like clear drinks, gelled sodas, fruit-flavored refreshers, etc.

In industrial uses, Welan Gum acts as a binder, emulsifier, and stabilizer, improving the formulation of coatings, adhesives, and other high-performance products. It is highly effective in creating stable suspensions and improving texture in various applications.

Biogum Gellan LAT / LAT(B) Type low acyl gellan gum is of very high transparency , easier solubility in water, and strong gelling performance. The use dosage is from 0.25%-0.5%.

Culture medium-type gellan gum is a low-acyl gellan gum primarily used in biological culture media to form a firm gel with good permeability

Low Acyl Gellan Gum could form heat-stable clear gels for holding moisture under high temperature . Then it became a most important gelling agent for producing solid car air-freshener. The recommended usage is 0.6–0.8%.

Personal care-type gellan gum is a low-acyl gellan gum primarily used in air fresheners and cosmetic products to form firm gels with good transparency or emulsions with excellent water retention. The recommended usage is 0.2–0.6%.

beta 1, 3 Glucan , also knowns as Curdlan Gum, is a kind of plant origin heating gelling agents. It could form irreversible gels by simply heating to 80℃. Widely used in meats and plant based meats such as patties, meat balls, fish balls, and noodles. Curdlan Gum improves the tenderness of meats and elasticity of meat balls and noodles.