Characteristic

Efficacy

1. Very Low dosage, form gel at 0.05-0.25% concentration

Gellan gum is a very effective gelling agent

2. Excellent thermal stability and acid stability

1.Little effect to gel strength after heat sterilization
2.Its powder form allows longer term of use and long-term stability even under acid condition.

3.Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels

Can be made into thermal reversible and thermal un-reversible gels

4．Retains excellent flavor releasing ability

Improve product quality

5．Good combination with other hydrocolloids

Adjustable gel elasticity and rigidity

6．Good compatibility with other ingredients

Can be widely used in many formulations

7．Can form gel between pH 3.5~7.0

Can form high quality gels and have good gel strength in acid to neutral food formulations.

8.Anti-aging function

Prevent aging and viscosity raising of starch

9.Not easy lead to enzymolysis

Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media.