Gellan Gum (E 418)

International index

Gellan gum is an additive with an international index of E418

Production

Based on the acyl content, people are classified into 2 types:

High acyl (Native gellan).

Low acyl (Deacylated gellan).

Gellan with different acyl contents will give gels with different properties. Natural gellan gives a soft, elastic, heat-reversible and weak gel. This is because the many acetyl and glyceryl groups prevent close association between the chains. Gellan deacylation results in firm, brittle and heat-reversible gels due to the absence of many acetyl and glyceryl groups.

To learn more about the difference between high acyl and low acyl, please see our article Difference between gellan gum high acyl and low acyl.

Application of gellan gum

Widely applied in the fields of food, cosmetics, detergents, ceramics, etc. It can improve the quality and lower the cost of products.

In the food industry:

• Beverages: gel in aloe vera juice, coconut jelly, fruit juices, garlic and chili sauces, with the advantage of creating a suspension but not thickening the solution. With the advantage of transparent gel, Gellan gum is the optimal choice for the above product lines.

• Jelly: Used to create gel in jelly products, 3D jelly with the difference that other Gum types are transparent gel, giving beautiful color and no strange smell, so this is a great choice. Great for high end products.

• Dipping sauce: In garlic and chili sauces, Gellan also promotes the function of suspending garlic and chili seeds and spices suspended in the solution to help the product look more attractive and eye-catching. e418

Dosage

Sauce: 0,05-0,1%

Milk: 0,01-0,05%

Beverage: 0,01-0,05%

Birdnest: 0,05-0,12%

Products using gellan gum

Birdnests, beverage

Dairy

Jellies

Ingreda also provides other thickening, stabilizing and gelling additives such as Carrageenan, Xanthan gum, Guar gum, Arabic gum. See more at Thickeners.