Gellan Gum

Gellan gum (418) is a polysaccharide produced by microbial fermentation. Gellan gum is widely used for its suspension properties in both dairy and non-dairy beverage applications. Gellan gum has a very neutral taste and forms a highly transparent gel. Thanks to the two available forms (High Acyl and Low Acyl), it can be used to form a range of gels from firm and brittle to soft and elastic.