Since its discovery more than three decades ago, gellan gum has become a common additive in the food, beverage, personal care, industrial cleaners and paper-production markets, especially over the past 15 years. Some of its primary functions and uses include:
And various others uses, including film-forming
So what is gellan gum exactly? It’s a food additive produced through bacterial fermentation using a sugar source, which provides a source of energy for the bacteria to consume. Gellan gum is considered to be valuable and unique in manufacturing due to its capability of creating fluid, gel solutions that have weak structures, a characteristic that’s important for structuring and adding “creaminess.” It also has a preferable setting temperature and tends to keep its stability/structure even when temperatures change or increase. In other words, it has a high “degree of thermal stability”.
Gellan gum’s uses are similar to those of locust bean gum, guar gum and xanthan gum — all similar products used to help bind, stabilize and texturize products (especially foods). While it’s best to use stabilizers and emulsifiers in small amounts (such as the minute portions added to many supplements and health food products), the addition of a tiny serving of gellan gum to recipes like yogurt or desserts can help produce a smooth finished product.