The biggest advantage for Pea Based Gellan Gum is that the production would choose Pea Protein instead of Soya Protein to avoid allergen contamination.Both low acyl and high acyl gellan gum could be Pea Based Type.

Gellan Gum is a high molecular weight polysaccharides processed by a pure culture fermentation of a carbohydate by Pseudomonas elodea, purified by recovery with Isopropyl Alcohol or Ethanol, dried, and milled. Main raw materials of producing gellan gum are Corn/Maized based glucose powder, Soya Based / Pea Based protein and Yeast Extract. High Acyl Gellan Gum  is in natural organization without deacylation. But low acyl gellan gum acyl group has been removed. The organization of  Gellan Gum is withe to tan fine powder.

Low acyl Gellan Gum Gellan Gum LA is a perfect gelling / stabilizing agent applied in food and beverages, personal care products,and solid air fresheners. LA Gellan Gum is refined white powder with high transparency when dissolving in water. The Gels formed by LA Gellan Gum is clear and brittle. LA Gellan Gum is of very low viscosity (approx 30-70cps).According to different application, LA Gellan Gum could be divided into varieties of types: LAS, LAG, LAT, LAJ.

High Acyl Gellan Gum is perfect for netural pH UHT and HTST Dairy Beverage , milk, dairy beverages, yoguhrt, plant protein beverages, milk free drinks. High Acyl Gellan Gum could also be applied in meat products to enhance the elastic characteristics when combined with Konjac Gum and Carrageenan. Gellan Gum HAP can be dispersed well in cold water and dissolved thoroughly after heating. HA Type Gellan Gum is of very weak reaction to proteins so it is widely applied in plant protein beverages such as walnuts drinks and chocolate beverages. The Gels formed by HA Gellan Gum is milky and non-transparent but elasctic.Due to its very high lifting powder, HA Type Gellan Gum is a very good kind of stabilizer which could keep insoluble particles suspending and avoid dropping down.

By using Pea Protein to replace Soya Protein as feeder culture, Pea Based HA Gellan Gum solved the problem of allergen contamination , which is strictly concerned by EU clients. HAP(P) which is fermented based on Pea Protein Feeder Culture.