Gellan gum, also known as Kelcogel or Gelrite, is a linear polysaccharide composed of glucose, glucuronic acid, and rhamnose in a molar ratio of 2:1:1, with four monosaccharide residues forming its repeating structural unit. In its naturally occurring high-acyl form, it contains acetyl and glyceryl groups, both attached to the same glucose residue. On average, each repeating unit contains one glyceryl group, while one acetyl group is present for every two repeating units. Treatment with KOH (potassium hydroxide) saponifies these O-acyl groups, converting high-acyl gellan gum into low-acyl gellan gum. The carboxyl groups of glucuronic acid can be neutralized by potassium, sodium, calcium, and magnesium salts. The product also contains trace amounts of nitrogen generated during the fermentation process.
Molecular Structure
Gellan gum, also known as Kelcogel, is a high-molecular-weight linear polysaccharide consisting of repeating tetrasaccharide units. Each repeating unit comprises two glucose residues linked through β-(1→3) and β-(1→4) glycosidic bonds, one glucuronic acid residue linked through a β-(1→3) bond, and one rhamnose residue linked through a β-(1→4) bond. The glucuronic acid residues can be neutralized by potassium, sodium, calcium, and magnesium to form mixed salts.
Naturally occurring gellan gum also contains O-acyl groups, specifically glyceryl and acetyl groups. Natural gellan gum, also referred to as high-acyl gellan gum, forms highly elastic gels with relatively low firmness. Deacylation of high-acyl gellan gum through alkaline treatment removes the O-acyl groups, producing low-acyl gellan gum. Further filtration yields purified low-acyl gellan gum, which is the commercial product. Its relative molecular mass is approximately 500,000.
Physical and Chemical Properties
Gellan gum is a white powder in its dry form, with no distinctive taste or odor. It decomposes at approximately 150°C without melting. It exhibits excellent heat and acid resistance, as well as high enzymatic stability.
Gellan gum is insoluble in nonpolar organic solvents and cold water. However, it readily disperses in water with mild agitation and dissolves upon heating to form a clear solution. Upon cooling, it forms a transparent, firm gel. It is soluble in hot deionized water or low-ionic-strength solutions containing sequestering agents. Its aqueous solutions are neutral.
Product Description and Specifications
Gellan gum is an off-white powder produced through microbial fermentation. It is available in two grades: high-acyl and low-acyl, and serves as a highly efficient, multifunctional gelling and stabilizing agent.
At low usage levels, it forms transparent, thermoreversible gels. It offers excellent acid and heat resistance, high stability, a clean gel texture, and good flavor release. It can also be blended with other hydrocolloids to achieve customized functional properties.
The product complies with food additive standards, with controlled impurity levels. It is widely used in jelly, pudding, beverages, dairy products, sauces, confectionery, and other food applications, where it functions as a gelling, suspending, thickening, and stabilizing agent.
Each shipment is accompanied by a Certificate of Analysis (COA) and Safety Data Sheet (SDS/MSDS). Sample testing is supported. The product is supplied in sealed, moisture-resistant packaging, ensuring reliable product quality and a stable supply.
| Product Name | Gellan Gum (Kelcogel Gellan Gum) |
| CAS No. | 71010-52-1 |
| Grades | Low-acyl and high-acyl |
| Appearance | Off-white to pale yellow powder, odorless |
| Solubility | Soluble in hot water; insoluble in organic solvents such as ethanol |
| Molecular Weight | Approximately 500,000 (high-molecular-weight polysaccharide) |
| Assay | 85.0%–108.0% |
| Loss on Drying | ≤15.0% |
| Ash | ≤15.0% |
| pH (0.5% Aqueous Solution) | 5.5–7.5 |
| Lead | ≤2mg/kg |
| Particle Size | 60 mesh, pass rate ≥92% |
| Transmittance | ≥78% |
| Gel Characteristics | |
| Low-acyl gellan gum | Brittle, firm, and transparent gels. |
| High-acyl gellan gum | Soft, highly elastic, thermoreversible gels. |
| Standards | GB25535, FCC |
| Storage | Store in a tightly sealed container in a cool, dry place. |
| Shelf Life | 24 months |
| Testing Methods | Gel strength determination, HPLC, and physicochemical identification. COA and MSDS supplied with each shipment. |
Product Applications
Gellan gum can be used as a thickening agent and stabilizer.
Handling and Usage Considerations
Gellan gum is easy to use. Although it is insoluble in cold water, it readily disperses with mild agitation. Upon heating, it dissolves to form a clear solution, which develops into a transparent, firm gel upon cooling.
Gellan gum is highly efficient and requires relatively low addition levels, typically only 1/3 to 1/2 of the amounts required for agar or carrageenan. A concentration of 0.05% is generally sufficient to form a gel, while the typical usage level ranges from 0.1% to 0.3%.
Gels prepared with gellan gum have a high moisture content and excellent flavor-release properties, delivering a smooth, melt-in-the-mouth texture.
Gellan gum offers excellent stability and resistance to acid hydrolysis and enzymatic degradation. Gels remain stable even under high-pressure cooking and baking conditions. They also exhibit good stability in acidic food products, with optimal performance generally observed at pH 4.0–7.5.
During storage, the gel texture remains stable and is not significantly affected by changes in storage time or temperature.
Product Applications and Recommended Usage
Owing to its superior gelling properties, gellan gum is increasingly replacing agar and carrageenan in various applications.
Gellan gum is widely used in food products, including pudding, jelly, confectionery, beverages, dairy products, jam products, bakery fillings, surface glazing agents, sugar confectionery, icing, and seasonings. It is also used in non-food industries, including microbiological culture media, controlled-release pharmaceutical formulations, and toothpaste.
In noodle and other flour-based products, gellan gum improves hardness, elasticity, and viscosity. It also enhances texture, inhibits swelling in hot water, reduces breakage, and minimizes broth turbidity.
When incorporated into biscuit dough, gellan gum improves the layered structure and helps produce biscuits with a desirable light and porous texture.
As a stabilizer in ice cream, gellan gum improves shape retention and structural stability. In cakes and cheesecakes, it provides moisture retention, freshness preservation, and shape stability.
In confectionery applications, gellan gum provides excellent product structure and texture while reducing the gel-setting time of starch-based soft candies.
Gellan gum can also replace pectin in the production of jams and jellies and can be used in bakery products and fruit pie fillings.
During the processing of meat products and vegetable-based foods, the addition of gellan gum helps deliver a clean, refreshing taste and compensates for deficiencies in the overall flavor profile.
Gellan gum can be combined with other water-soluble hydrocolloids for use in gel-based pet food products.
It can also be dry-blended with sucrose, sodium citrate, and slowly dissolving acids (such as fatty acids and adipic acid), then added to boiling water to produce highly transparent hot-water dessert gels. These gels break down rapidly in the mouth and provide excellent flavor release.
Gellan gum can replace pectin in jam production. It can also be used in combination with starch or as a partial starch substitute in bakery products and fruit pie fillings.
Hot Tags: gellan gum, China gellan gum manufacturers, suppliers, factory
