The Application of Gellan Gum to Ice Cream /Dessert

Gellan gum is applied in ice cream as the stabilizer, using a very little amount of Gellan gum can improve its shape retention, the effect will be better if the Gellan gum is used together with other stabilizers. Generally, the using level is 0.1%~0.2%. The combination of Gellan gum and other gums can be applied in the manufacture of many products as Sorbet, pudding ice cream, high grade ice cream, Chocolate milk shake and fruity flavor milk shake.

Gel products (Dessert gel, etc.)

With only the gellan gum or combination with other conventional gelatin component, various products with heat stability and excellent emanation of odor can be manufactured. Further, use of the gellan gum will increase the setting temperature, which enables easy setting without refrigeration. If the gellan gum is added to a product with tendency of being melted when exposed to high temperature in the course of distribution and storage, heat stability of the product can be greatly improved.