GELLAN GUM

Gellan gum is a kind of anionic polysaccharide produced through the submerged fermentation of the bacterium Sphingomonas elodea. 
Gellan gum is soluble in water. 
Gellan gum is a polymer with tetrascharide being the repeating unit; the tetrascharide consists of two residues of D-glucose and one of each residue of L-rhamnose and D-glucuronic acid. 

CAS Number: 71010-52-1
EINECS Number: 275-117-5

Synonyms: Gellan gum (low acyl), 71010-52-1, Gellan gum, Kelcogel, Kelcogel F, Kelcogel AFT, Kelcogel CG-LA, Gelzan CM, INS-418, INS NO.418, E-418, E-418 (low acyl), E418 (low acyl), 7593U09I4D, phytagel plant cell culture tested;GELRITEGELLANGURI;GELLAN GUM POWDER;Agar substitute gelling agent, Gellan Gum;GelzanTM CM;K9A-40;GELRITE(R);GELRITE(TM)

Gellan gum can be used as a gelling, texturizing and suspension hydrocolloid. 
Gellan gum is a suitable agar substitute which can be supplemented to various kinds of growth media for microbes, especially thermophilic microorganisms because of its resistance to relatively high temperature (120 degree). 
Gellan gum can also be used as gelling agent in plant cell culture on Petri dishes. 

Gellan gum can also be used as a food additive, e.g. it can be used in plant based milks to keep plant protein suspended in the milk.
Gellan gum is a highly purified microbial polysaccharide hydrocolloid, widely used as a gelling, thickening, and stabilizing agent in food, pharmaceutical, and biotechnology applications.
It is produced by fermentation of the bacterium Sphingomonas elodea (formerly Pseudomonas elodea).

Gellan gum belongs to the class of bacterial exopolysaccharides.
Chemically, gellan gum is composed of a linear tetrasaccharide repeating unit consisting of glucose, glucuronic acid, and rhamnose.
Gellan gum is partially acetylated in its native form.

This structure determines its gel properties.
Physically, gellan gum appears as a white to off-white powder.
It is soluble in hot water and forms gels upon cooling in the presence of ions.

Gellan gum is odorless and tasteless.
Gellan gum exhibits strong gel-forming ability at very low concentrations.
It forms clear, firm, and brittle gels.

Gellan gum shows ion-dependent gelation, especially with calcium, magnesium, or sodium ions.
These ions stabilize the gel network.
This allows controlled texture design.

Gellan gum has excellent thermal stability, remaining stable over a wide temperature range.
Gels can withstand heating and cooling cycles.
This is important in food processing.

Gellan gum is chemically stable under a broad pH range, especially in neutral to mildly acidic conditions.
It maintains functionality in many systems.
Gellan gum is best described as a bacterial-derived, ion-responsive hydrocolloid with strong gelling, stabilizing, and clarifying properties, widely used in food, pharmaceutical, and industrial systems.

Gellan gum shows excellent shear-thinning behavior in solution, meaning it flows easily under agitation but regains viscosity when at rest.
This improves processing and handling.
Gellan gum is useful in beverages and liquid systems.

It has strong water-binding capacity, helping retain moisture within gels and suspensions.
This prevents syneresis (water separation).
Gellan gum improves product stability.

The polymer can form thermoreversible or heat-stable gels depending on ion type and concentration.
Low-acyl forms are more heat-stable after gelation.
This supports processing flexibility.

Gellan gum is capable of forming structured gels at very low ionic strength, especially with calcium ions.
Even small ion concentrations trigger gel formation.
This enables precise control.

It can create transparent, brittle, or elastic gel textures, depending on formulation conditions.
This tunability is a key advantage.
It allows customized product design.

The material exhibits high compatibility with sugars, acids, and many food additives.
It remains stable in complex formulations.
This increases industrial applicability.

Gellan gum is widely used in precision suspension systems, where particles must remain evenly dispersed for long periods.
It prevents sedimentation without excessive thickening.
This improves product performance.

Gellan gum is also used in optical and analytical applications, where clarity and stability of gels are essential.
The polymer can be processed into films, beads, and hydrogel matrices for encapsulation purposes.
Gellan gum is a highly tunable, ion-responsive microbial hydrocolloid with excellent clarity, suspension ability, and gel strength, making it valuable in advanced food, pharmaceutical, and biotechnological applications.

Density: 0.32 - 0.45 g/cm3
form: Powder
color: White
Water Solubility: Soluble in water.
Major Application: agriculture
Cosmetics Ingredients Functions    FILM FORMING: VISCOSITY CONTROLLING

Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery).
The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a pond in Pennsylvania. 
Gellan gum was initially identified as a gelling agent to replace agar at significantly lower concentrations in solid culture media for the growth of various microorganisms.

Gellan gums initial commercial product with the trademark as Gelrite gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
A high molecular weight polysaccharide gum produced by a pureculture fermentation of a carbohydrate with Pseudomonas elodea, and purified by recovery with isopropyl alcohol, dried, and milled. 

Gellan gum is a heteropolysaccharide comprising a tetrasaccharide repeating unit of one rhamnose, one glucuronic acid, and two glucose units. 
The glucuronic acid is neutralized to mixed potassium, sodium, calcium, and magnesium salts. 
Gellan gum may contain acyl (glyceryl and acetyl) groups as the O-glycosidically linked ester. 

Gellan gum occurs as an off-white powder that is soluble in hot or cold deionized water.
Gellan gum exhibits two main commercial forms: high-acyl and low-acyl gellan.
High-acyl gellan forms soft, elastic gels, while low-acyl gellan forms firm, brittle gels.

This allows precise texture control.
The polymer forms ordered double-helix structures upon cooling, which aggregate into a three-dimensional gel network.
Ion bridges stabilize these helices.

This is the basis of gel formation.
Gellan gum shows very high gel strength at extremely low usage levels (often below 1%).
Small amounts produce strong structure.

This makes it highly efficient.
Gellan gum produces very clear gels and solutions, especially low-acyl types.
This optical clarity is useful in beverages and lab systems.

Gellan gum improves product appearance.
It has excellent suspension properties, allowing solid particles to remain evenly distributed in liquids.
It prevents sedimentation.

Gellan gum is resistant to heat and pH fluctuations, making it suitable for sterilized and processed products.
It maintains structure under processing conditions.
This supports industrial use.

Gellan gum demonstrates synergistic interactions with divalent cations (Ca²⁺, Mg²⁺), which strengthen gel networks.
Ion concentration directly affects texture.
This enables formulation tuning.

Gellan gum is non-ionic in nature, meaning it does not strongly interact with charged compounds.
This increases compatibility with many ingredients.
This enhances formulation flexibility.

Gellan gum is also used in precision gel systems, where exact control of texture and transparency is required.
It enables reproducible gel structures.
Gellan gum is a high-performance microbial hydrocolloid with tunable gel strength, high clarity, and excellent stability, widely used in advanced food, pharmaceutical, and biotechnological systems.

Uses Of Gellan gum:
Gellan Gum is a gum obtained by fermentation of the microorganism sphingomonas elodea. 
The constituent sugars are glucose, glucuronic acid, and rhamnose in the molecular ratio of 2:1:1, being linked together to give a primary structure consisting of a linear tetrasac- charine repeating unit. 
Direct recovery yields the gum in its native or high acyl form in which two acyl substituents, acetate and glycerate, are present, gels from that form are elastic and cohesive.

Recovery after deacetylation has the acyl groups removed to yield the low acyl form; those gels are strong and brittle. 
In general, high acyl gellan gum dispersed in water swells to form a thick suspension and upon heating, it loses its viscosity upon hydration. 
Low acyl gellan gum is only partially soluble in cold water and is dissolved by heating to 70°c or greater. 

Gellan gum occurs upon cooling and reaction with ions, predominantly calcium ions.
Gellan gum is sensitive to ions. 
Uses include bakery fruit fillings, confectioneries, icings, dairy prod- ucts, beverages, and coatings.

Gellan gum is widely used in the food industry as a gelling, stabilizing, and suspending agent (E418).
It improves texture and consistency in liquid and semi-solid products.
This enhances product quality.

In beverages (juices, flavored drinks, plant-based milks), it is used to suspend particles evenly.
Gellan gum prevents sedimentation and improves clarity.
This ensures uniform appearance.

Gellan gum is applied in dairy and dairy alternatives to stabilize texture and prevent separation.
It improves mouthfeel and consistency.
This enhances product stability.

Gellan gum is used in desserts such as jellies, puddings, and gel-based foods to create firm or elastic gels.
It allows precise control of texture.
This improves sensory properties.

In low-fat and reduced-sugar foods, it acts as a texture modifier.
Gellan gum mimics fat-like mouthfeel.
This supports healthier formulations.

Gellan gum is widely used in pharmaceutical formulations, especially as a controlled-release matrix and suspending agent.
It helps regulate drug dispersion and release.
This improves therapeutic efficiency.

In ophthalmic solutions (eye drops), it forms in-situ gels that increase retention time on the eye surface.
Gellan gum improves drug effectiveness.
This enhances medical performance.

Gellan gum is used in biotechnology and microbiology media as a gelling agent.
It provides a stable and clear matrix for cell growth and analysis.
This supports research applications.

Gellan gum is applied in cosmetic products such as gels and lotions to improve texture and stability.
It enhances spreadability and consistency.
Gellan gum is used wherever gel formation, suspension stability, clarity, and controlled delivery are required across food, pharmaceutical, cosmetic, and scientific applications.

Gellan gum is also used in clarified beverage systems, where it keeps suspended ingredients evenly distributed while maintaining a transparent appearance.
It prevents clouding and settling.
This improves visual quality.

In ready-to-drink functional beverages, it helps stabilize added nutrients, minerals, and plant extracts.
Gellan gum maintains uniform dispersion over time.
This improves product consistency.

Gellan gum is applied in plant-based meat and alternative protein products to improve binding and structure.
It helps create cohesive textures.
This supports meat analog development.

Gellan gum is used in confectionery glazes and coatings to provide a smooth, stable surface layer.
It helps control moisture loss.
This improves shelf life and appearance.

In instant and powdered food systems, it is used to create gels upon hydration.
Gellan gum ensures predictable texture after preparation.
This improves convenience products.

Gellan gum is widely used in microencapsulation systems for flavors, probiotics, and active compounds.
It forms protective gel beads or matrices.
This enhances stability and controlled release.

Gellan gum is applied in cell culture and tissue engineering research, where it forms defined hydrogel scaffolds.
It supports cell attachment and growth.
This is important in biomedical research.

In industrial water-based formulations, it acts as a rheology modifier.
Gellan gum controls flow and prevents particle settling.
This improves processing stability.

Gellan gum is also used in specialty coatings and films, where transparency and structural integrity are important.
It forms smooth, uniform layers.
Gellan gum is used wherever precise gel structure, suspension stability, clarity, and controlled release systems are required across food, pharmaceutical, cosmetic, biomedical, and industrial applications.

Safety Profile Of Gellan gum:
Gellan gum presents very low hazard potential, as it is a microbially derived polysaccharide widely used as a food additive (E418) and generally recognized as safe.
It is considered non-toxic under normal use conditions.
However, standard industrial handling precautions still apply.

Skin contact is typically low risk, but prolonged exposure to dry powder may cause mild dryness or irritation in sensitive individuals.
The hydrated gel form is generally non-irritating.
Protective gloves are recommended for bulk handling.

Eye contact may cause mild mechanical irritation due to fine particles.
Symptoms include redness and discomfort.
Eyes should be rinsed thoroughly with water if exposure occurs.

Inhalation of dust may cause minor respiratory irritation.
Fine powder can irritate the nose and throat, especially in poorly ventilated areas.
Dust control and ventilation are recommended.

Ingestion is considered non-toxic at approved food-use levels, as it is used as a dietary fiber and stabilizer.
Excessive intake may cause mild gastrointestinal effects such as bloating or laxative-like symptoms.
Gellan gum is not flammable under normal conditions, but organic dust in fine particulate form may present a combustible dust risk in industrial environments.