Food and Beverage

Gellan gum allows us to make gels highly resistant to the baking process. In the following recipe, the raspberry gel is the filling of a cake. After baked, the filling 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.