product description

What is Gellan Gum?

Gellan Gum is a microbial polysaccharide with exceptional gelation abilities, making it perfect for a wide range of uses. It is derived from Xanthomonas campestris and is widely used in food, pharmaceuticals, cosmetics, and chemicals. Gellan Gum is primarily available in two forms: low acyl and high acyl, each with distinct characteristics that make them suitable for various applications.

Low acyl Gellan Gum is known for its strong gelling ability and transparency, while high acyl Gellan Gum is preferred for creating flexible, elastic gels. The difference between high acyl and low acyl Gellan Gum lies in their molecular structure, which affects their gel strength, texture, and thermo-reversibility.

Gellan Gum: Low-Acyl vs. High-Acyl Gellan Gum

Gellan gum is a versatile and highly functional polysaccharide widely used in various industries, such as food, pharmaceuticals, cosmetics, and biotechnology. Gellan gum is produced by the bacterium Sphingomonas elodea and is available in two main forms: Low-Acyl Gellan Gum and High-Acyl Gellan Gum. These two types have distinct properties and applications due to differences in their chemical structure and gel-forming abilities.

Low-Acyl Gellan Gum

Low-acyl gellan gum is characterized by having fewer acyl groups (acetate and glycerate) attached to its polysaccharide backbone. This type of gellan gum is known for its stronger gelling ability and is primarily used in applications where firm gels are required.

Key Features of Low-Acyl Gellan Gum:

• Firm and Strong Gels: Low-acyl gellan gum produces strong, thermoreversible gels that are stable at both high and low temperatures.
• Clear Gels: It forms clear and transparent gels, which is ideal for applications where clarity is important, such as beverages, confectionery, and pharmaceutical products.
• Acid Resistance: It has good stability in acidic environments, making it suitable for use in acidic food and beverage products like fruit juices, jams, and sauces.
• Thermoreversible: The gel formed by low-acyl gellan gum can be melted upon heating and will re-gel upon cooling, offering flexibility in product formulation.
• Low Usage Levels: Only a small amount of low-acyl gellan gum is needed to achieve the desired gel strength, making it a cost-effective choice.

Applications of Low-Acyl Gellan Gum:

• Food Industry: Used in the production of fruit gels, jellies, gummy candies, and vegan gelatin alternatives.
• Pharmaceuticals: Used in controlled-release drug formulations and as a gelling agent in tablets and capsules.
• Cosmetics: Employed in lotions, creams, and serums to provide a smooth texture and improve the product’s stability.
• Biotechnology: Utilized in microbiological culture media and plant tissue culture applications.

Textile Industry

Textile Dyeing

Cosmetic Industry

emulsifier

Other Industries

thickener

Food Industry

thickener and stabilizer

Agricultural Industry

pesticides and herbicides

Pharma Industry

suspending agent

High-Acyl Gellan Gum

High-acyl gellan gum contains a higher number of acyl groups (acetate and glycerate) attached to its sugar units. This form of gellan gum is known for its soft gel formation and is typically used when a more elastic and soft texture is desired.

Key Features of High-Acyl Gellan Gum:

• Soft and Elastic Gels: High-acyl gellan gum forms soft, elastic gels that are more flexible than low-acyl gellan gums.
• Lower Gel Strength: Compared to low-acyl gellan gum, high-acyl gellan gum produces gels with lower firmness but greater elasticity.
• Water Binding: High-acyl gellan gum has better water-binding properties, making it ideal for use in products where moisture retention is important.
• Lower Transparency: The gels produced by high-acyl gellan gum are typically less transparent, which may be acceptable in certain formulations where clarity is not a priority.
• Enhanced Stability in Different Conditions: High-acyl gellan gum is more stable in lower pH and higher salt concentrations compared to low-acyl gellan gum.

Applications of High-Acyl Gellan Gum:

• Food Industry: Used in soft jellies, puddings, fruit fillings, and other products where a softer, more elastic texture is required.
• Pharmaceuticals: Can be used in certain types of capsules and gels, particularly when a flexible and soft gel structure is needed.
• Cosmetics: Often incorporated into moisturizing gels, creams, and personal care products that require smooth and pliable textures.
• Textile and Paper: Used as a stabilizing agent for textile sizing and paper coatings.

Comparison Between Low-Acyl and High-Acyl Gellan Gum