Gellan gum is a hydrocolloid derived from fermentation. It brings tailored functionalities to your products – from gelling and texturizing, to particle suspension and syneresis control; in applications like dairy, confectionery, plant-based products, beverages and pet food.

It’s particularly recommended for use as a suspension agent and mouthfeel enhancer in neutral dairy protein beverages.

Our gellan gum is a more sustainable and label-friendly alternative to off-trend ingredients like carrageenan, gelatin and MCC. In fact, it’s an approved food additive in the US, EU, Australia, New Zealand, China and many other countries with “no specified” acceptable daily intake rating. It can be used in combination with other hydrocolloids to give different textures and mouthfeels. Typical use levels range from 0.02% to 0.04%.

This product is especially good at suspending insoluble particles (like fruit pulp, fortifying minerals, grains, nuts and plant proteins) without imparting a heavy mouthfeel. It also offers you consistent and reliable stability and syneresis control – as well as cost-in-use benefits (you don’t need large amounts of this product to be effective).