Gellan gum is a hydrocolloid produced by the fermentation of a specific bacterial strain, Sphingomonas elodea. It is widely used in the food industry as a thickener, stabilizer, and gelling agent due to its unique properties and benefits.



Compared to other hydrocolloids like xanthan gum or agar, gellan gum is more expensive for several reasons:

  • Production Process: Gellan gum is produced by a fermentation process using a specific bacterial strain, Sphingomonas elodea. The production process is more complex compared to other hydrocolloids like xanthan gum or agar, and requires specialized equipment and conditions such as strict pH and temperature control. The fermentation process takes several days to weeks, and involves multiple steps including purification and drying. The complexity and length of the production process make it more expensive than other hydrocolloids.
  • Raw Material: The raw material used for gellan gum production is Sphingomonas elodea bacterial strain. This bacterial strain is more difficult to cultivate and maintain compared to other bacterial strains used for producing hydrocolloids like xanthan gum. Cultivation of this bacterial strain requires specific growth media and specialized equipment. Moreover, the yield of gellan gum from bacterial fermentation is lower than other hydrocolloids, which increases the cost of raw material.
  • Properties: Gellan gum has unique properties, such as high gel strength, excellent heat stability, and low viscosity at low concentrations. These properties make it highly desirable for specific applications, such as in the production of low-fat or fat-free products, and for food products that require high heat processing. However, these properties also make gellan gum a premium ingredient, which increases its cost.
  • Market Demand: The market demand for gellan gum is smaller compared to other hydrocolloids like xanthan gum or agar. The lower demand coupled with the higher production and raw material costs result in a higher price point. Moreover, the use of gellan gum in food products is still limited to specific applications, which further restricts the market demand.
Gellan gum offers several advantages over other food gums, which make it a preferred choice for certain applications. Here are some advantages of gellan gum compared to other food gums:

  • High Gel Strength: Gellan gum has a high gel strength, which means it can form a firm and stable gel at low concentrations. This property makes it an excellent thickener and stabilizer for a wide range of food products, such as dairy, desserts, and sauces.
  • Excellent Heat Stability: Gellan gum is highly resistant to heat, which makes it ideal for use in food products that require high-temperature processing, such as sterilization, pasteurization, and retorting. It also maintains its viscosity and texture even after prolonged heating.
  • Low Viscosity at Low Concentrations: Gellan gum has a low viscosity at low concentrations, which means it can provide the desired texture and mouthfeel without adding too much thickness or viscosity to the final product. This property makes it an excellent ingredient for low-fat or fat-free products.
  • Compatibility with Other Ingredients: Gellan gum is compatible with a wide range of food ingredients, such as sweeteners, acids, and salts. It does not interact with other ingredients, which means it can be used in a wide range of food products without affecting the taste or texture.
  • Clean Label: Gellan gum is a natural ingredient derived from bacterial fermentation, which makes it a clean-label ingredient. It is free from synthetic additives, and its production process does not involve any harsh chemicals.

If you were a customer, here are some points that could persuade you to choose gellan gum:

  • Functional Benefits: Gellan gum offers several functional benefits, such as high gel strength, excellent heat stability, and low viscosity at low concentrations. These properties make it an excellent ingredient for a wide range of food products, such as dairy, desserts, sauces, and low-fat or fat-free products. Using gellan gum can enhance the texture, stability, and overall quality of your food products.
  • Versatility: Gellan gum is a versatile ingredient that can be used in a wide range of food applications. It is compatible with other ingredients and can be used in combination with other thickeners and stabilizers to achieve the desired texture and viscosity. Whether you are producing dairy, beverages, desserts, or sauces, gellan gum can be a valuable ingredient in your formulation.
  • Clean Label: Gellan gum is a natural ingredient derived from bacterial fermentation, which makes it a clean-label ingredient. It is free from synthetic additives, and its production process does not involve any harsh chemicals. Using gellan gum in your food products can help you meet the growing consumer demand for clean and natural ingredients.
  • Technical Support: Gellan gum manufacturers offer technical support to their customers to help them with the formulation and application of their products. They can provide guidance on the optimal usage levels, processing conditions, and recipe formulation. This support can help you to use gellan gum effectively in your products and achieve the desired results.
  • Regulatory Approval: Gellan gum is a FDA-approved ingredient for use in food products. It has also been approved for use in organic food products. Using gellan gum in your food products can help you comply with regulatory requirements and avoid any potential legal issues.
Will the high production costs limit its full commercial potential?

Gellan gum is produced through bacterial fermentation, which is a complex and costly process that requires specialized equipment, skilled personnel, and a carefully controlled environment.

The high production costs of gellan gum are reflected in its price, which is typically higher than other hydrocolloids such as xanthan gum or carrageenan. This high price can make it less attractive to some food manufacturers, particularly those who are cost-sensitive and have tight profit margins.

However, despite its high production costs, gellan gum still has significant commercial potential. Its unique properties and functional benefits make it a valuable ingredient for certain food applications where other hydrocolloids may not be suitable. Additionally, some consumers are willing to pay a premium for food products that contain clean and natural ingredients, such as gellan gum.

Moreover, advances in technology and process optimization may lead to a reduction in the production costs of gellan gum in the future. As more research is conducted on the production process, new methods and technologies may be developed that can reduce the cost of production and increase the efficiency of the process.

In summary, while the high production costs of gellan gum may limit its full commercial potential, its unique properties and functional benefits still make it a valuable ingredient in certain food applications. As technology advances and production methods improve, it is possible that the cost of production may decrease, making it a more cost-effective ingredient in the future.