Gellan Gum

Gellan gum is a multi-functional hydrocolloid produced by aerobic fermentation of a pure culture of Sphingomonas elodea. This powerful natural ingredient serves as a gelling, suspension and texturizing agent in a wide range of applications, including food, beverages, personal care, home care and more. Highly effective at a low dosage, gellan gum can create textures ranging from drinkable and refreshing to brittle and elastic. It is safe to use as a food additive with no daily intake limitation globally.

GBH Gellan Gum

GBH offers a full range of high-quality gellan gum. Our application experts are here to help you choose the right product and provide guidance on its optimal usage.

Product Series

High Acyl Gellan Gum

PB 301: High setting temperature, high suspension ability at low dosage without imparting heavy mouthfeel
GS 303: High gel strength at low dosage
DN 305: Low protein reactivity, excellent suspension ability
DN 306: Very low protein reactivity, excellent suspension ability
Low Acyl Gellan Gum

LR 100: Transparent, excellent suspension ability
GS 101: Medium to high gel strength, high transparency and high melting temperature
GS 102: High gel strength, high transparency, high melting temperature
High Acyl Gellan Gum with special gelling temperature

MR 200: Optimal gelling temperature (≤ 65 °C), easy to process under high solids system with soft and elastic texture
VC 202: Optimal gelling temperature (≤ 60 °C), easy to process under high solids system

Gellan Gum Applications

Applications	Functionalities
Dairy and Dairy Alternatives	Suspension, syneresis control, stabilization, mouthfeel improvement
Beverages	Suspension, stabilization
Jelly, Confectionary and Fruit	Gelation, syneresis control
Health Food	Gelation
Pet Food	Gelation, syneresis control
Personal Care and Home Care	Syneresis control, stabilization, suspension, gelation
Others (e.g. Culture Petri Dishes)	Gelation

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