Low acyl gellan gum is a hydrocolloid commonly used as a thickener, stabilizer, and gelling agent in the food industry. It can be used in a variety of applications, including:
- Beverages: Low acyl gellan gum is commonly used to thicken and stabilize various types of drinks, such as juices, smoothies, and dairy-based beverages.
- Desserts: It can be used to create a variety of textures in desserts, such as gelatins, puddings, and mousses.
- Jams and Jellies: Low acyl gellan gum can be used to create a stable, clear gel in fruit spreads and jellies.
- Sauces and Dressings: It can be used to improve the texture and stability of sauces and dressings, helping to prevent separation and maintain consistency over time.
- Confections: Low acyl gellan gum is used in the production of candies, such as gummies and chewy candies, to provide the desired texture and stability.
- Meat and Poultry Products: It can be used as a binder in processed meat and poultry products to improve their texture and moisture-holding capacity.
Overall, low acyl gellan gum is a versatile ingredient in the food industry due to its ability to create various textures and improve stability, making it a useful tool for food manufacturers.
