Gellan gum is a polysaccharide that is produced by the microorganism Sphingomonas elodea, and it has become a popular food additive due to its ability to create unique textures and improve product stability. The two main types of gellan gum, high acyl and low acyl, differ in their chemical structure, which affects their gelling properties and suitability for different applications.



High acyl gellan gum (HA-GG) has a higher degree of acyl substitution, meaning that more of its repeating units are modified with acyl groups. This gives HA-GG a more flexible and elastic gel structure, which is ideal for use in dairy products and acidic beverages. HA-GG requires the presence of divalent cations, such as calcium, to form a gel, and it is more susceptible to enzymatic degradation in the digestive system.

HA-GG has a unique set of properties that make it particularly suitable for certain types of food products. Some common applications of HA-GG include:


  • Dairy products: HA-GG is widely used in dairy products like yogurt, sour cream, and cream cheese, where it helps to provide a smooth, creamy texture. It is particularly effective in stabilizing acidic dairy products, which can be difficult to thicken with other hydrocolloids.
  • Beverages: HA-GG is used in a wide range of beverages, including fruit juices, sports drinks, and energy drinks, to improve mouthfeel and provide a more viscous texture. It can also be used to prevent sedimentation and improve the stability of suspensions.
  • Confectionery: HA-GG is sometimes used in confectionery products like jellies and gummy candies to provide a softer, more elastic texture. It can also be used to prevent crystallization and improve flavor release in hard candies.
  • Meat products: HA-GG is used in some meat products, like sausages and deli meats, to improve water retention and provide a firmer texture. It can also help to improve slicing properties and reduce shrinkage during cooking.


Low acyl gellan gum (LA-GG) has a lower degree of acyl substitution, resulting in a more rigid and brittle gel structure. LA-GG does not require divalent cations to form a gel, and it is more resistant to enzymatic degradation. This makes LA-GG a better choice for products that require firmer gels, such as confectionery items and canned goods.

LA-GG, on the other hand, has a different set of properties that make it more suitable for certain applications. Some common uses of LA-GG include:


  • Confectionery: LA-GG is frequently used in confectionery products like gummy candies and fruit snacks to provide a firm, chewy texture. It can also be used to prevent crystallization and improve flavor release in hard candies.
  • Canned goods: LA-GG is used in many canned goods, including vegetables and fruits, to provide a thick, stable texture. It can help to prevent separation of the product and improve shelf life.
  • Bakery products: LA-GG can be used in some bakery products, like fillings and glazes, to provide a more stable texture and prevent syneresis (separation of liquid from the solid components).

Both HA-GG and LA-GG are considered safe for consumption by regulatory agencies around the world, and they are often used in combination with other hydrocolloids to achieve specific textural properties. The choice between HA-GG and LA-GG depends on the desired texture and stability of the final product.

In summary, HA-GG is suitable for products that require a flexible and elastic gel structure, like dairy products and acidic beverages, while LA-GG is ideal for products that require a firmer and more rigid gel structure, like confectionery items and canned goods.