Gellan gum is a versatile food ingredient that is commonly used as a gelling agent in a variety of food and beverage applications. One of the key factors that influence gellan gum gel formation is the type of cation used.
Both mono- and divalent cations can be used to form gels with gellan gum, but the type of cation used can have an impact on the gel properties.
Divalent cations such as calcium (Ca2+) and magnesium (Mg2+) are typically more effective at forming gels with gellan gum compared to monovalent cations such as sodium (Na+) and potassium (K+). This is because divalent cations have a higher charge density and can form stronger ionic bonds with the carboxyl groups on the gellan gum molecule.
In particular, calcium ions are often used to form gels with gellan gum, as they can create a strong, rigid gel structure with good texture and stability. Magnesium ions can also be used to form gels, but the resulting gel may be softer and more elastic compared to calcium-gellan gum gels.
Monovalent cations such as sodium and potassium can still be used to form gels with gellan gum, but the resulting gel may be weaker and more brittle compared to divalent cation-gellan gum gels. In some applications, such as the production of low-fat or low-sugar products, the use of monovalent cations may be preferred to reduce the amount of added salt or other ingredients.
Overall, the choice of mono- or divalent cation for gellan gum gel formation will depend on the specific application and desired gel properties.
