Gellan Gum, a natural thickening agent, has seen increasing applications in plant media in recent years. It not only provides a stable growth environment for plant cells but also promotes cell division, proliferation, and differentiation. Whether in plant breeding, genetic modification research, or plant tissue culture, Gellan Gum plays a key role in plant cell growth and development.

1. What is Plant Media?

Plant media is a liquid or solid nutritional environment that supports the growth of plant cells or tissues. It contains water, mineral salts, vitamins, hormones, and other components that help plant cells grow, divide, and differentiate. Plant media is widely used in plant breeding, genetic modification, tissue culture, and other areas, making it a crucial tool in modern plant science and agriculture.

2. The Natural Advantages of Gellan Gum

Gellan Gum, a natural polysaccharide derived from seaweed, has several unique advantages, making it an ideal component for plant media:

• Natural and Safe: Gellan Gum is a natural material that is completely non-toxic and has excellent biocompatibility, making it safe for plant cells.
• Strong Stability: Gellan Gum remains stable under different temperature and pH conditions, helping maintain a consistent gel state in plant media and preventing separation or sedimentation of components.
• Adjustability: The gel strength and viscosity of Gellan Gum can be adjusted to meet the needs of different plants.
• High Transparency: Gellan Gum forms clear gels, which allows for easy observation of plant cell or tissue growth.

3.  The Role of Gellan Gum in Plant Media

Gellan Gum plays a critical role in plant media by improving its physical properties to provide better support for plant growth. Specifically, Gellan Gum contributes in the following ways:

• Improving Gel Consistency: Gellan Gum helps create an ideal gel structure in plant media, making it more stable. It can stabilize solid media and prevent the separation of components in liquid media.
• Promoting Plant Cell Growth and Differentiation: Gellan Gum provides an ideal support structure for plant cells, especially in tissue culture, where it supports cell proliferation and differentiation. Its stability helps plant cells grow under optimal conditions, facilitating plant tissue propagation and regeneration.
• Supporting 3D Cultures: Gellan Gum provides an ideal scaffold for plant cells in three-dimensional cultures, enabling them to grow freely in 3D space. This is important for mimicking natural plant growth conditions, especially in genetic modification and breeding research, where 3D culture helps closely replicate the plant’s growth process.
• Promoting Root Development: Gellan Gum plays an important role in supporting the growth and development of plant roots in culture. By providing a stable environment, it promotes root growth, which is essential for rapid plant propagation and growth.

4. Gellan Gum in Plant Genetic Modification

Gellan Gum also has widespread applications in plant genetic modification research. In genetic modification processes, plant cells need to grow in specific media to support their growth and differentiation. Gellan Gum provides ideal support, ensuring cells take in external genes effectively.

In genetic modification operations, Gellan Gum helps maintain the stability of the culture medium, promotes rapid cell proliferation, and provides a suitable environment for gene expression in plants.

5. Conclusion

Gellan Gum, as a natural and eco-friendly thickening agent, has been widely applied in plant media. It not only supports plant cells and tissues in their growth but also improves the efficiency and success rate of plant cultivation. In fields such as plant breeding, genetic modification, and tissue culture, Gellan Gum is becoming an increasingly important material.

As a natural thickening and gelling agent, Gellan Gum has seen a steady rise in market demand in recent years, becoming an essential ingredient in global industries such as food, cosmetics, and pharmaceuticals. With the growing consumer demand for natural, healthy, and sustainable products, Gellan Gum is gaining significant attention due to its natural, eco-friendly, and multifunctional properties.

1. Growing Market Demand for Health and Natural Ingredients

With the rise of health-conscious eating and the Clean Label trend, consumers are increasingly looking for natural, harmless ingredients. As a versatile, natural polysaccharide, Gellan Gum is widely used in various products, making it the ingredient of choice for health food and cosmetics manufacturers. Compared to traditional synthetic ingredients, Gellan Gum offers a more transparent and natural label, meeting the modern consumer’s demand for pure, additive-free ingredients.

Not only in food, but Gellan Gum is also seeing a rise in demand in the cosmetics and pharmaceutical industries. Its natural attributes make it an ideal ingredient for more and more brands, helping them cater to consumers’ preferences for healthy and eco-friendly products.

2. Growing Preference for Plant-Based and Sustainable Consumption

The rise of plant-based diets and the widespread adoption of sustainability principles are further driving the demand for Gellan Gum. Especially in the production of plant-based meat, plant-based milk, and other alternative foods, Gellan Gum plays a crucial role. It helps these products achieve the texture and mouthfeel of meat alternatives, attracting a large number of vegan and health-conscious consumers.

Moreover, Gellan Gum’s production process, derived from renewable seaweed, aligns with today’s sustainable consumption trends. Consumers are increasingly focusing on natural ingredients and eco-friendly products, further boosting Gellan Gum’s market demand.

3. Clean Label Trend Boosts Gellan Gum Demand

Globally, the Clean Label trend is becoming mainstream, with more consumers opting for foods labeled as “natural” and “additive-free.” Due to its natural source and simple, transparent composition, Gellan Gum is widely used in Clean Label products to meet consumer demand for ingredient transparency.

This trend extends beyond food and is increasingly growing in the cosmetics and personal care sectors, where Gellan Gum is gradually replacing traditional synthetic ingredients. By doing so, it helps brands improve their product marketability and competitiveness.

4. Technological Innovation Reduces Production Costs and Enhances Market Competitiveness

With ongoing advancements in Gellan Gum production technology, both production efficiency and costs have been significantly improved. This allows Gellan Gum to not only meet the growing demand but also become more competitive in the market. Innovative production processes have optimized Gellan Gum’s performance, making it more efficient and cost-effective for various industry applications.

5. Growing Market Demand and Challenges

While the market demand for Gellan Gum continues to grow, suppliers still face several challenges. For instance, the primary raw material, seaweed, is susceptible to climate change, which could lead to fluctuations in the supply chain. Additionally, reducing production costs while maintaining product quality remains a critical challenge for the industry.

However, Gellan Gum’s natural advantages and diverse potential applications are helping its demand continue to rise globally. As consumers focus more on natural ingredients and eco-friendly products, Gellan Gum’s market potential will continue to expand, becoming an important part of global supply chains in the coming years.

6. Conclusion

In conclusion, Gellan Gum, with its natural, multifunctional, and eco-friendly attributes, is increasingly favored by consumers and brands alike. With the surge in market demand, Gellan Gum will continue to find new applications worldwide, driving the trend for healthy, natural, and sustainable consumption. If you’re interested in Gellan Gum, feel free to contact us. We are committed to providing you with high-quality products and services to help your brand grow.

Gellan gum is a natural polysaccharide made through bacterial fermentation. Known for its ability to form gels and improve texture, it has become a crucial ingredient in various industries, including food, cosmetics, pharmaceuticals, and more. Let’s explore its diverse applications.

1. Food Industry: Texture and Stability

In the food industry, gellan gum is primarily used as a gelling agent, thickener, and stabilizer. Its ability to form stable gels at low concentrations makes it ideal for a wide range of products:

• Dairy Products: Gellan gum is used to improve the texture and consistency of products like yogurt, cream cheese, and dairy-based desserts. It helps create smooth and stable textures, especially in low-fat or low-calorie versions.
• Beverages: It enhances the mouthfeel of drinks like fruit juices, plant-based milk, and soft drinks. In beverages, gellan gum helps prevent ingredient separation, ensuring a smooth and consistent product.
• Confectionery: Gellan gum adds the chewy texture to gummy candies, marshmallows, and fruit jellies. It helps these products maintain the perfect texture without becoming too soft or sticky.
• Plant-Based Foods: As the demand for plant-based alternatives grows, gellan gum is increasingly used in plant-based meat products. It mimics the texture of meat, helping create firm, realistic textures in vegan burgers, sausages, and other plant-based foods.

2. Cosmetics and Personal Care

In cosmetics, gellan gum is valued for its ability to thicken, stabilize, and provide a smooth texture. Some common uses include:

• Lotions and Creams: Gellan gum helps thicken lotions and creams, creating a rich, smooth texture that’s easy to apply. It also stabilizes emulsions, preventing ingredients from separating.
• Shampoos and Conditioners: It adds viscosity to shampoos and conditioners, helping them spread evenly through hair and providing a pleasant, silky feel.
• Facial Masks: Gellan gum gives gel masks a non-sticky, smooth texture, making them easier to apply and enhancing the overall experience.

3. Pharmaceuticals: Controlled Drug Delivery

In the pharmaceutical industry, gellan gum is used for its ability to form controlled-release gels. This makes it an effective ingredient in drug delivery systems:

• Oral Medications: Gellan gum can be used to encapsulate drugs and control their release, allowing for slow and sustained delivery of active ingredients. This improves the effectiveness of the medication and reduces the need for frequent dosing.
• Topical Applications: Gellan gum is also used in gels and ointments for skin applications. It helps stabilize the formula and ensures that active ingredients are consistently delivered to the skin.

4. Biotechnology and Medical Applications

Gellan gum is being explored in biotechnology for tissue engineering and wound healing:

• Cell Culture Scaffolds: Gellan gum’s ability to form gels makes it useful as a scaffold for growing cells. Researchers use it to create 3D structures for tissue engineering and regenerative medicine.
• Wound Healing: Gellan gum-based hydrogels are being studied for their potential to promote wound healing. By providing a moist environment, gellan gum aids in cell growth and skin regeneration.

Conclusion

Gellan gum’s unique ability to form stable gels and improve texture makes it an essential ingredient in many industries. From enhancing food products to improving cosmetics and enabling controlled drug release, its versatility continues to expand. As consumers increasingly demand natural and sustainable ingredients, gellan gum is poised to play an even bigger role in the future.

Gellan gum is a natural polysaccharide extracted from bacterial fermentation, widely used in industries such as food, cosmetics, and pharmaceuticals. Known for its excellent thickening, gelling, and stabilizing properties, gellan gum plays a crucial role in many products. Here’s a brief overview of the production and extraction process of gellan gum.

Raw Material Preparation

Gellan gum is produced through the fermentation of Sphingomonas bacteria, which are cultivated in a nutrient-rich medium. The process begins with the preparation of the bacterial culture. After the fermentation, the bacteria are harvested and the culture medium is processed to extract the gellan gum.

Extraction Process

The extraction of gellan gum starts with the fermentation broth being treated to release the gellan polysaccharides. The broth is then filtered to remove any solid residues, leaving behind a liquid rich in gellan gum. This liquid is concentrated to increase the gellan gum’s concentration.

Gelation and Precipitation

After concentration, the gellan gum solution undergoes a process called gelation, where the polysaccharide forms a gel when cooled. This gelation process is key to the properties of gellan gum and can be influenced by factors like temperature, pH, and the presence of certain ions (e.g., calcium). Gellan gum can form strong gels even in low concentrations, making it highly effective for a wide range of applications.

Drying and Powdering

Once the gellan gum forms a gel, the next step is drying. This can be done through spray drying or freeze-drying techniques. The gel is dried to remove moisture and then ground into a fine powder, which makes it easy to store and transport.

Quality Control and Packaging

Before being packaged, gellan gum undergoes rigorous quality control checks. Important parameters like purity, particle size, and moisture content are tested to ensure consistency and effectiveness. The final product is then packaged as a powder or granules, ready for use in various industries.

Applications

Gellan gum is widely used in the food industry as a thickener, stabilizer, or gelling agent in products such as dairy, beverages, confectionery, and meat products. It helps improve texture, mouthfeel, and appearance. Additionally, gellan gum is increasingly used in cosmetics and pharmaceuticals for its emulsifying and thickening properties.

Conclusion

The production of gellan gum involves several steps, including fermentation, extraction, concentration, gelation, and drying. Each step requires precise control to ensure a high-quality final product. As a natural, non-toxic, and versatile ingredient, gellan gum is widely used across various industries and is expected to see continued growth as the demand for natural products rises.

Below 0.3%.

Opal Biotech. HA371 Type high acyl gellan gum is a kind of natural gellan gum with strong heat and acid stability gellan gum.

Compared with low acyl gellan gum , HA371 Gellan Gum is of much competitiveness in application of beverages.

In free-meat products production, Konjac would cause a kind of fishy smell due to the product characteristics but Curdlan Gum has now strange smell as it is fermentation products.

Gels formed by Curdlan Gum Gel. under heating condition of 80C is Heat Irreversible.

Approx 0.235% dosage with LAT Gellan Gum, is perfect enough for plant tissue culture media use.

Curdlan Gum could help the fresh noodles to obtain better elasticity. The noodles won’t be broken after boiling for long time. It’s easy to use as curdlan gum could be added into wheat powder directly before producing fresh noodles.

For application in milk, Carrageen is to protect proteins while gellan gum is to keep stabilizing , suspending and thickening. So gellan gum and carrageenan should be applied together in dairy beverages.

Due to worldwide climate changes , the raw material of Carrageenan and Agar become quite short in supply. This is the main cause of price increasing.

Secondly, the world demand for hydrocolloids is blooming. The increasing demand caused price going up.

While, for many applications, Gellan Gum is replacing Carrageenan and Agar, such as meat products, air freshener, boday care products and culture mediam industry.

Gellan Gum LAG is widely applied in Chinese Noodles and Buckwheat Noodles.If gellan gum is applied to Chinese noodles, buckwheat noodles, or other flour products, it can enhance the noodle’s hardness, elasticity, viscosity, and improve the taste, inhibit the swelling in hot water, reduce crack and soup turbidity. Use amount of gellan gum is 0.1-0.3% to wheat flour.In production, we should mix the gellan gum and the wheat flour first, and then mixed with other materials to make the flour product.

Low acyl gellan is a carbohydrate secreted by a bacterium (Sphingomonas elodea) that, when in the presence of salts or acid, forms very clear, clean, and brittle gels. Alternative Names : E418 LA Culinary Uses

Use to stabilize emulsifications or foams, thicken, or gel.   Preparation Tips

Presence of sodium and in particular calcium inhibits proper hydration. Addition of a sequestrant such as sodium citrate binds calcium and helps hydration. Low acyl gellan, which is great for hard and brittle gels, can be mixed with high acyl gellan, which forms soft and elastic gels, to create gels that fall in the middle range of this spectrum.   Although synergies are rare with this gum, it produces a stronger gel when used with gum arabic.   Suggested Cooking Times And Temperatures

Scaling range: 0.05%-3.00%

Low acyl gellan is best dispersed in cold water and is improved by the presence of sugar, glycerol, alcohol, or oils, and is promoted by using hard water.

Hydration occurs between 90 and 95°C with a pH >3.9. Hydration is inhibited by the presence of sodium and calcium, but 0.1-0.3% sodium citrate helps.

Low acyl gellan will snapset, meaning that it quickly sets when under its gelling temperature (60°C). It’s gelling is promoted by calcium, magnesium, sodium, potassium and acids.

History

In 1978 gellan was discovered in the industrial laboratories of Kelco, then a division of Merck and Co.

Gelan Gum is made from corn/maize.

Ingredients 600 ml (2½ cups) whole milk 100 ml (about 0.4 cup) cream 150 ml (about 0.6 cup) sugar ½ teaspoon Gellan gum (NOTE: don’t overdose!) (optional) 1 tablespoon of inverted sugar (like Agave nectar)  Instructions Set aside a small part of the sugar and mix that with the gellan powder. Pour the milk, the cream and the rest of the sugar in a saucepan and bring to about 70° Celsius (158° F). Add the Gellan gum (mixed with a little sugar, to ease the mix-in) and whish to promptly disperse it in the hot liquid. Keep the temperature at, or slightly above, 70° C (158° F). for at least five minutes, while whisking. Take the ice cream base off the heat and let cool down. Once cooled down, place the ice cream base in the freezer to chill. Churn in your ice cream machine, or still-freeze the ice cream using your ordinary freezer.