Gellan Gum in Soy-based Snacks

High-acyl Gellan Gum HAF, with extremely high viscosity and excellent gel elasticity, is primarily used in combination with konjac gum, carrageenan, and xanthan gum in soy-based snack foods to enhance the elasticity and toughness of soy jerky products and improve the mouthfeel of soy products. The recommended usage is 0.2-0.35%.