CINOGEL BIOTECH, a leading gellan gum manufacturer in China, proudly presents this comprehensive guide on gellan gum applications across the food, beverage, and plant tissue culture industries. With years of experience in producing high-quality, food-grade gellan gum, we specialize in two premium types: High Acyl Gellan Gum and Low Acyl Gellan Gum. Whether you are looking to buy food grade high acyl gellan gum for vegan desserts, use gellan gum for dairy alternative stabilization in beverages, or require detailed instructions on how to use gellan gum in plant tissue culture media, CINOGEL BIOTECH is here to provide you with expert insights and advanced, practical formulas.



What is Gellan Gum?

Gellan gum is a microbial exopolysaccharide produced by Sphingomonas elodea. It is prized for its exceptional gelling, thickening, and stabilizing properties. At CINOGEL BIOTECH, we offer two distinct forms of pure gellan gum:

  • High Acyl Gellan Gum: Ideal for creating soft, elastic, and transparent gels. It imparts a smooth, creamy mouthfeel, making it perfect for delicate textures.
  • Low Acyl Gellan Gum: Provides firm, brittle gels with excellent thermal stability and resistance to syneresis (water separation). It is favored for applications that require strong structural support.

Understanding the properties of these two types is crucial for successful formulation, whether you’re exploring applications in food, beverages, or plant tissue culture.

CINOGEL BIOTECH: Your Trusted Gellan Gum Manufacturer

At CINOGEL BIOTECH, our state-of-the-art manufacturing facility in China is dedicated to producing the highest quality gellan gum. Our advanced technology, rigorous quality control processes, and industry expertise have established us as a reliable partner worldwide. With CINOGEL BIOTECH, you benefit from:

  • Premium Quality Products: Our high acyl and low acyl gellan gum products meet strict international standards.
  • Expert Technical Support: Our specialists are ready to guide you through formulation challenges and help you achieve optimal results.
  • Customized Solutions: We offer tailored products and application advice to meet your specific needs.
  • Global Distribution: Our robust network ensures competitive pricing and timely delivery around the world.

General Applications of Gellan Gum

1. Food Applications

Gellan gum is extensively used in the food industry for its ability to stabilize textures, improve product appearance, and extend shelf life. Below, we explore several detailed food applications with advanced formulas and insights.

A. Vegan Desserts and Dairy Alternatives

High acyl gellan gum is especially effective in creating soft, smooth, and creamy textures that mimic dairy-based products. It is popular in vegan desserts, puddings, and plant-based yogurts.

Advanced Vegan Dessert Gel Formula (High Acyl Gellan Gum):

  • Ingredients:
    • 1 liter of plant-based milk (almond, soy, oat, etc.)
    • 2.0 grams (0.2% w/w) high acyl gellan gum
    • 20–30 grams of sugar or alternative sweetener (adjust based on sweetness desired)
    • 0.5 grams of calcium chloride (optional, to slightly increase firmness)
    • 1 teaspoon of natural flavor extract (vanilla, cocoa, etc.)
  • Method:
    1. Pre-Hydration: In a small bowl, disperse the high acyl gellan gum into a small quantity (about 100 mL) of cold plant-based milk. This step prevents clumping.
    2. Mixing: Combine the pre-hydrated gum with the remaining milk, sweetener, and calcium chloride. Add the flavor extract.
    3. Heating: Slowly heat the mixture to around 85°C (185°F) with continuous stirring to ensure complete dissolution.
    4. Setting: Once fully dissolved, remove from heat and let the mixture cool to room temperature. Transfer to a mold or serving container and refrigerate for at least 4 hours.
  • Outcome: The result is a luscious, smooth gel with a delicate mouthfeel, perfect for serving as a vegan pudding or a base for layered desserts.

Tips for Optimization:

  • Adjust the gum concentration for a firmer or softer gel.
  • Experiment with different plant-based milks to fine-tune flavor and texture.

B. Confectionery and Processed Foods

Gellan gum can be used to stabilize and texture a range of confectionery products, jellies, and sauces. Its ability to control water activity and improve shelf life is valuable in processed food applications.

Confectionery Jelly Formula (Using a Combination of High and Low Acyl Gellan Gum Concepts):

While CINOGEL BIOTECH supplies pure forms, many formulators create their own blends:

  • Ingredients:
    • 500 mL fruit juice (e.g., apple or berry juice)
    • 1.5 grams high acyl gellan gum (for smooth texture)
    • 0.5 grams low acyl gellan gum (for enhanced firmness)
    • 15–20 grams sugar (or to taste)
    • 1–2 grams citric acid (for pH adjustment and flavor enhancement)
  • Method:
    1. Dispersion: Pre-disperse the high acyl gum in a portion of cold juice. Separately, disperse low acyl gum in another small amount.
    2. Combination: Mix the two dispersions with the remaining juice, sugar, and citric acid.
    3. Heating: Bring the mixture to 80–85°C while stirring continuously.
    4. Cooling: Pour into molds and cool gradually to set.
  • Outcome: A firm yet smooth jelly, ideal for confectionery treats and fruit snacks.

2. Beverage Applications

Gellan gum is an excellent stabilizer in beverages, ensuring a consistent texture, preventing phase separation, and maintaining clarity. Its use is especially critical in plant-based milk, juices, and other non-dairy beverages.

A. Dairy Alternative Stabilization

Low acyl gellan gum is often used in beverages for its ability to form stable gels without affecting the clarity or flavor profile. It helps suspend particulates and prevents separation.

Dairy Alternative Beverage Stabilizer Formula (Low Acyl Gellan Gum):

  • Ingredients:
    • 1 liter of plant-based beverage (e.g., soy, oat, almond milk)
    • 1.5 grams (0.15% w/w) low acyl gellan gum
    • 0.3 grams sodium citrate (pH buffering and stabilization)
    • Optional: 0.2 grams of a mild emulsifier (like lecithin) to enhance texture
  • Method:
    1. Dispersion: Slowly sprinkle the low acyl gellan gum into a small portion (about 100 mL) of the beverage while stirring vigorously to avoid lump formation.
    2. Heating: Gently heat the mixture to around 70°C (158°F) while stirring until the gum is fully dissolved.
    3. Incorporation: Mix the dissolved gum solution into the remaining beverage. Add sodium citrate (and emulsifier if used) and stir thoroughly.
    4. Cooling: Allow the beverage to cool gradually, then refrigerate to maintain stability.
  • Outcome: A beverage with enhanced viscosity and stability, reducing the risk of ingredient separation and ensuring a pleasant mouthfeel.

B. Texture Enhancement and Clarity Improvement

Gellan gum’s unique properties can improve the overall sensory profile of beverages. It is used in formulations that require a balance between a light texture and sufficient body.

Clear Juice Beverage Stabilizer Formula (Low Acyl Gellan Gum):

  • Ingredients:
    • 1 liter of clear fruit juice (e.g., apple, grape, or citrus blend)
    • 1 gram (0.1% w/w) low acyl gellan gum
    • 0.2 grams potassium sorbate (optional, as a preservative)
  • Method:
    1. Pre-Hydration: Disperse the low acyl gellan gum in a small volume of juice.
    2. Heating: Gently heat the mixture to approximately 65–70°C while stirring until completely dissolved.
    3. Mixing: Combine the solution with the remaining juice and add the preservative.
    4. Cooling: Cool to room temperature and refrigerate.
  • Outcome: The final beverage maintains excellent clarity and a uniform texture, ideal for premium juices that require extended shelf life.

Additional Considerations for Beverage Formulation:

  • Adjust pH if necessary using natural acids or buffers.
  • The concentration of gellan gum may be modified based on the desired mouthfeel and viscosity.

3. Plant Tissue Culture Applications

Gellan gum has emerged as a superior alternative to traditional agar in plant tissue culture. Its clarity, consistent gel strength, and lower impurity profile make it highly desirable in research and commercial propagation.

A. Advantages Over Agar

  • Enhanced Clarity: Provides a more transparent medium, facilitating better observation of plant tissue growth.
  • Consistent Gel Strength: Offers reproducible gel properties that are crucial for standardized experimental results.
  • Lower Contaminants: Reduces the introduction of impurities that may interfere with tissue growth.

B. Detailed Plant Tissue Culture Media Formula (Using Low Acyl Gellan Gum)

Standard Plant Tissue Culture Medium:

  • Ingredients (per liter):
    • 6–8 grams of low acyl gellan gum (0.6–0.8% w/v)
    • 4.43 grams of Murashige and Skoog (MS) basal salts (or another preferred nutrient formulation)
    • 30 grams of sucrose (as a carbon source)
    • 0.5–1.0 mL of a vitamin solution (depending on the plant species)
    • Optional plant growth regulators (e.g., 0.1 mg/L NAA, 0.5 mg/L BAP) tailored to your tissue culture needs
  • Method:
    1. Mixing: Dissolve the low acyl gellan gum in distilled water along with the MS salts, sucrose, vitamins, and growth regulators.
    2. Heating: Bring the mixture to a boil with constant stirring to ensure complete dissolution of the gellan gum and uniform distribution of nutrients.
    3. Sterilization: Dispense the solution into autoclavable containers and sterilize by autoclaving at 121°C for 20 minutes.
    4. Pouring: Allow the medium to cool to approximately 45–50°C in a sterile environment, then pour into sterile Petri dishes or culture vessels.
  • Outcome: The resulting medium is a clear, firm gel that provides an optimal environment for plant tissue growth and regeneration.

Additional Tips for Plant Tissue Culture:

  • Monitor the pH of the medium (typically adjusted to 5.7–5.8) before autoclaving.
  • For species with specific requirements, minor adjustments in sucrose or hormone concentrations may be necessary.
  • The use of gellan gum often results in faster gel setting times compared to agar, which can be beneficial for high-throughput applications.

Practical Comparison: High Acyl vs. Low Acyl Gellan Gum in Applications

At CINOGEL BIOTECH, we understand that selecting the appropriate type of gellan gum is key to achieving your formulation goals:

  • High Acyl Gellan Gum:

    • Ideal for applications requiring a soft, elastic, and smooth gel.
    • Best suited for vegan desserts, dairy alternatives, and products where a delicate texture is paramount.

  • Low Acyl Gellan Gum:

    • Excels in applications that require firm, structurally robust gels.
    • Preferred in beverage stabilization, processed foods, and plant tissue culture media due to its excellent thermal and mechanical stability.

Tip: While we provide pure high acyl and low acyl gellan gums, many formulators experiment with a custom blend—combining the gentle texture of high acyl with the firmness of low acyl—to achieve a precise balance for their specific product.

Conclusion

Gellan gum is a transformative ingredient that can elevate the quality and performance of your products across food, beverage, and plant tissue culture applications. With the premium high acyl and low acyl gellan gum products from CINOGEL BIOTECH, you have the flexibility to develop innovative formulations that deliver exceptional texture, stability, and clarity.

  • For vegan desserts: Rely on high acyl gellan gum to create soft, creamy textures.
  • For beverage stabilization: Utilize low acyl gellan gum to achieve consistent viscosity and clarity.
  • For plant tissue culture: Use low acyl gellan gum for a superior, clear, and robust gel medium.

Trust CINOGEL BIOTECH to provide the high-quality gellan gum you need, along with expert support to optimize your formulations. Elevate your product development and achieve outstanding results with our reliable, world-class ingredients.

Enhance your formulations with the advanced solutions and detailed guidance provided by CINOGEL BIOTECH. Happy formulating!