All Categories
EN
Company News

Home > Event & News > Company News

Polysaccharide - gellan gum

Nov 27, 2023

Polysaccharide - gellan gum

Gellan gumis one of the most marketable food microbial polysaccharides developed after xanthan gum in the 1980s. Compared with other food gums, gellan gum has obvious advantages, and some properties are better than xanthan gum. .


Due to its excellent performance, low usage and rapid production due to microbial fermentation, gellan gum has been widely used in the food industry in a short period of time.


Gellan gum used to be called polysaccharide PS-60. Its common gel is a brittle gum that is very sensitive to shear force and feels like it melts in the mouth when eaten.


Since gellan gum can produce gel at a very low dosage, 0.25% usage can achieve the gel strength of 15% usage of agar and 1% usage of carrageenan, and it has gradually replaced agar and carrageenan. Glue applications in the food industry.


Gellan gum can be dissolved in cold water, but the conditions for gellan formation require heating and the presence of a certain amount of salt ions. In this way, the gellan gum solution will form a thermally reversible gel after cooling. The strength, formation temperature and melting temperature of the gel are closely related to the concentration and type of salt ions.

The gel has good stability, is acid-resistant, high-temperature resistant, thermally reversible, and can resist the action of microorganisms and enzymes. Stable under pressure cooking and baking conditions. It is also very stable in acidic products and has the best performance at pH 4.0-7.5.


Its texture does not change with time and temperature during storage. Gellan gum is easy to use. It can be dispersed in water with a little stirring. It will dissolve into a transparent solution when heated. After cooling, it will form a transparent but solid gel.


Gellan gum is a linear polymer that forms a gel when electrolytes are present. Both monovalent cations, such as sodium and potassium, and divalent cations, such as magnesium and calcium, can be used with low-acyl type gellan gum to produce firm, brittle gels.


However, maximum gel stiffness and modulus occur at very low divalent cation concentrations. About O.5mM calcium and magnesium ions are equivalent to the maximum gel modulus and stiffness produced by approximately 150mM potassium and sodium ions in a 0.5% gel. The modulus and hardness of low-acyl type gellan gum gels increase with increasing gel depth, while gel brittleness and elasticity remain relatively unchanged. The purified product has higher hardness and modulus at any specific gel concentration due to its higher polysaccharide content. It is obvious that gel concentration and ion concentration are two interdependent parameters that can be used to adjust to produce optimal gel hardness and modulus.


Another characteristic of gellan gum is that it can form thermally reversible gels, similar to agar and gelatin, and can also form salt-induced gels, similar to seaweed gum and carrageenan. These properties further increase the versatility of gellan gum applications. For example, low acyl gellan gum is soluble in deionized water or in low ionic strength solutions in the presence of a sequestering agent, followed by the addition of divalent cations to prepare cold hydrogels. .


Gellan gum is a polysaccharide gum obtained by pure fermentation of carbohydrates by the Gram-negative bacterium Pseudomonas elodea isolated from the soil of a naturally protected wetland, and then purified and refined. It is a new type of completely transparent gel agent with excellent characteristics that other gel agents cannot match. It is the most ideal substitute for agar, carrageenan, alginate gel and other gel agents.


In food and beverages , gellan gum can be used to prepare invisible beverages, gelled sodas, fruity refreshments and other beverage products; it can also be used to prepare pearl colloidal particles, produce fruit suspension drinks, and colloidal particles made of seaweed gum. The difference is that its rubber particles have the characteristics of smooth and tough taste, stable quality and various colors and styles. Used in ice cream as an alternative to carrageenan, gelatin, seaweed and pectin, providing a better gel and consistency.


In medicine: In the pharmaceutical industry, gellan gum can be used in eye drops, soft and hard capsules, microcapsules and other coated drugs. Its good film-forming properties can be used as a sustained-release carrier for drugs.

In daily chemicals: In toothpaste, perfume, sunscreen, shampoo and other skin care products, gellan gum is used as a structural agent to provide good consistency, stability and light skin feel.





Typical food applications of gellan gum


Main food items

Domain typical products



Beverages: Gel-based drinks, pulp-containing drinks, sugar preserves, starch gels, jellies, fillings, marshmallow jams and gelatin-based low-heat jams, artificial jams, bread fillings, gels, synthetic foods, artificial fruits, vegetarian dishes, artificial meat, water Base gels Dessert gels, aspics, pie fillings and puddings, quick desserts, tinned puddings, pre-cooked puddings, pie fillings, pet food gels pet food, icings and icings, pastry icings, tinned icings, Dairy products, ice cream, gel milk, yogurt, frozen milk drinks, etc.


gellan gum in suspension

Beverage applications



Gellan gum combined with other food gums can be used to prepare invisible drinks, gelled sodas, fruity refreshments and other beverage products. It can also be used to prepare pearl colloidal particles and produce fruit suspension drinks. Different from the colloidal particles made of seaweed gum, the colloidal particles made of gellan gum compound gum have a smooth and tough taste and stable quality. Colloidal particles of different colors and flavors can be made, and the color and flavor of the colloidal particles will not change. diffuse into the beverage solution. Packed in transparent glass bottles or plastic bottles, they are brightly colored and innovative, and are very attractive to children and young consumers. Beverages using gellan gum as the main suspending agent not only have an ideal suspension effect, but also have strong acid resistance and show good stability during beverage storage, which is not the case with other plant colloids used as suspending agents. advantages.


Gellan gum in fruit

Applications on Frozen




Usually, pectin, carrageenan and sodium alginate are used in the manufacture of jelly. Gellan gum is used instead as the gelling agent, which can not only reduce the amount used, but also obtain better texture and taste.


Multiple layers of jelly:


Multi-layer jelly with different colors and flavors can be made by using gellan gum and oil-soluble food colorings and spices to make colorful jelly with various colors and flavors such as red, green, yellow and white. It does not mix color or smell.



Gellan gum in the making

Advantages in Antworks

Part.

1

Gellan gum allows easy preparation of gels



Compared with other food glues, gellan gum has excellent gelling ability. For example, it can form gels more efficiently, form gels with more diverse textures, and can even make gels in a dehydrated state (recoverable by absorbing water), etc. This is very convenient for Ant Workshop production. of.



Part.

2

Gellan gum has good water retention and freeze-thaw stability



Starch, carrageenan, alginate, etc. and many other compound glues are prone to syneresis and shrinkage during processing, storage or transportation, also known as water separation, which will reduce the quality of the gel and even drown ants, so ants The water retention of the gel in the workshop is important. Compared with other colloids, gellan gum has very good water retention, which can ensure the quality of the gel. At the same time, gellan gum also has good freeze-thaw stability and can be conveniently stored at low temperatures.


Part.

3

Gellan gum has good flavor release ability



Ant Workshop Gel, made from gellan gum, has good flavor release and makes it easier for ants to burrow in this gel.


Part.

4

Gellan gum has extremely high transparency



The gel made of gellan gum has extremely high light transmittance. This gel looks more transparent and is more conducive to observing the activities of ants in the gel.


Part.

5

Gellan gum has antimicrobial properties



Gellan gum has antimicrobial and anti-enzymatic effects, so gels made with gellan gum can add an appropriate amount of preservatives and less preservatives, saving costs and providing a safer environment for ants.



Gellan gum in production

Advantages in Capsules

Part.

1

Gellan gum is a natural material and is in line with market development trends.



Gellan gum is made by microbial fermentation. It is natural, starch-free, gluten-free and preservative-free. It can successfully enter the European, American and Japanese markets and is in line with the development trend of the product market. Capsules made of gellan gum can apply for recognition by the Vegetarian Association and certification by Muslims and Jews. The export of products can be smooth, helping you to tap the growth potential of the market.


Part.

2

Gellan gum has antimicrobial properties



Gellan gum has antimicrobial and anti-enzymatic effects, so gels made from gellan gum can add an appropriate amount and less preservatives, thereby improving product quality.


Part.

3

Gellan gum has good stability



Gellan gum has good stability properties, is stable under high temperature and low pH conditions, and remains stable under accelerated test conditions. And based on its stability under low pH conditions, gellan gum can be used to make enteric-coated capsules.



Gellan gum in making solid

Advantages of air fresheners

Part.

1

Gellan gum allows easy preparation of gels



Compared with other hydrophilic colloids, gellan gum has excellent gelling ability. It can form gel more effectively, and the gel formed has diverse textures, which is beneficial to the processing and production of solid fresheners.


Part.

2

Gellan gum can be made into thermo-irreversible gel



By adding divalent cations, gellan gum can form a thermally irreversible gel that does not melt at around 120 degrees Celsius. This good thermally irreversible property is very suitable for the production of car air fresheners that need to withstand high temperatures.



Part.

3

Gellan gum has good water retention and freeze-thaw stability



Starch, carrageenan, alginate, etc. and various other compound gums are prone to syneresis and shrinkage during processing, storage or transportation, also known as water separation. If water is released from the solid air freshener, the quality of the product will be reduced. Compared with other colloids, gellan gum has very good water retention, which can ensure the quality of the gel. At the same time, gellan gum also has good freeze-thaw stability and can be conveniently stored at low temperatures.


Part.

4

Gellan gum has good sustained-release properties



The gel made of gellan gum has good fragrance-sustaining release properties. The product has a long-lasting fragrance and is of high quality.



Part.

5

Gellan gum can be restored by adding water after dehydration



A solid air freshener made from gellan gum. The dehydrated gel can be restored by absorbing water, and the product can be used repeatedly.


Part.