Introduction

Gellan gum is a natural polysaccharide produced by the fermentation of the bacteria *Sphingomonas elodea*. It is widely used as a food additive and thickening agent, valued for its ability to create gels and stabilize emulsions. Gellan gum can form a variety of gel textures, from firm to soft, depending on the concentration used and the presence of other ingredients.

Applications of Gellan Gum

1. Dairy Alternatives: It is commonly used in plant-based dairy alternatives such as almond milk and soy yogurt to improve texture and stability.

2. Jellies and Gelatin: Gellan gum is an excellent gelling agent for creating jellies, desserts, and other gel-based products, providing a smooth and consistent texture without the need for animal-derived gelatin.

3. Sauces and Dressings: It acts as a thickening and stabilizing agent in sauces, dressings, and marinades, helping to maintain viscosity and prevent separation.

4. Processed Foods: Gellan gum is used in various processed foods to enhance texture and shelf stability, making it valuable in the production of packaged snacks, meals, and condiments.

5. Confectionery: In the confectionery industry, it is used to create gummy candies and other chewy products due to its gelling properties.

Specification