Handbook of Hydrocolloids

Handbook of Hydrocolloids (Second edition)

Woodhead Publishing Series in Food Science, Technology and Nutrition
2009, Pages 204-227
Handbook of Hydrocolloids

9 - Gellan gum

https://doi.org/10.1533/9781845695873.204Get rights and content

Abstract:

Gellan gum is an extracellular polysaccharide secreted by the micro-organism Sphingomonas elodea (ATCC 31461) previously referred to as Pseudomonas elodea. Commercially it is manufactured by a fermentation process. It is available in two forms, high acyl (HA) and low acyl (LA). Gellan gum forms gels at low concentrations when hot solutions are cooled in the presence of gel promoting cations. An overview of the manufacturing process and chemical structure of gellan gum is given. The functional differences between the two forms of gellan gum are reviewed in detail with regard to hydration, gelation, stability and texture. Methods for the effective preparation of gellan gum solutions and gels are described for the high and low acyl forms. The effects of food ingredients such as salts, sugars, and acids on gel properties are discussed in relation to the main applications. Finally, the main applications of gellan gum in food are described with example formulations.

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