What is Gellan Gum?
Gum gellan is a polysaccharide polymer produced by the microbial fermentation of Sphingomonas elodea bacteria. It was first commercialized in the late 1980s and has since become a popular thickening, stabilizing and gelling agent used in the food industry. Gum gellan has unique physical and functional properties that make it versatile for a variety of applications.
Chemical Structure and Properties
Chemically, Gellan Gum [RD1] consists of tetrasaccharide repeating units of glucose, glucose, rhamnose and glucuronic acid. This structure gives it an anionic character which allows it to form thermo-reversible gels in the presence of cations like potassium. It has high moisture retention properties and forms clear, non-migratory gels that have a smooth, clean mouthfeel. Compared to other gelling agents, Gum gellan has a higher heat tolerance and thermal stability. It maintains its gel strength even after sever sterilization or pasteurization processes.
Uses in Food Industry
Due to its gelling, thickening and stabilizing properties, Gum gellan has found many uses in the food industry:
- Dairy Products: It is used to make low-fat and non-fat yogurt, puddings and creamy salad dressings. Gum gellan gels provide a smooth and creamy texture similar to products made with higher fat content.
- Fruit-Based Products: It is added to fruit juice drinks, jelly, fruit sauces and toppings to prevent separation and sediment formation. This improves the clarity and long-term shelf stability of fruit-based products.
- Bakery Fillings: Gum gellan is ideal for bakery fillings, creams and toppings since it allows the incorporation of high fat contents without affecting the stability of the gel structure.
- Meat and Seafood Industry: As a texturizing agent, Gum gellan improves the binding, bulking and water retention properties of processed meat and surimi-based products.
- Vegan Products: It is used as a replacement for animal-based gelling agents to texture plant-based foods like vegan cheeses, yogurts, desserts and sauces.
Formulation and Processing
The gelling properties of Gum gellan are affected by various formulation and processing parameters:
- Ion Type and Concentration: Divalent cations like calcium, magnesium and potassium are more effective than monovalent ions at initiating gel formation. Insufficient or excess ions will weaken the gel structure.
- Temperature: Gels formed are thermo-reversible, setting at temperatures below 90°C and melting above it. Cold setting allows for easier processing.
- pH: The optimal pH range is between 5-7, outside which solubility and gel strength are reduced.
- Shear: High-shear mixing thoroughly hydrates and disperses Gum gellan powder for uniform gelling. Over-shearing causes a loss of gel texture.
- Sterilization: Gellan gum gels are heat stable and retain texture after pasteurization or other high-temperature short-time processes.
Commercial Products and Medical Uses
Several commercial products containing Gum gellan are available as gelling, thickening and stabilizing agents:
- Kelcogel F - For dairy, bakery, sauces and meat applications.
- Gelzan CM - Suitable for clear, heat-set beverages and bakery fillings.
- Fermavoid GF - Specifically for vegan products mimicking eggs, dairy and meat.
In the medical field, Gum gellan is a promising biomaterial for tissue engineering and drug delivery. It forms soft, elastic hydrogels that are non-toxic and biocompatible. Research is being conducted on its use for wound dressings, implants, injections and 3D bioprinting applications.
With its diverse range of functional properties, Gum gellan is a valuable ingredient in the food and medical sciences. Its ability to gel, stabilize and provide texture makes it a highly versatile thickening and gelling agent. Ongoing research and industry utilization continue to expand its applications and commercial products. Gum gellan's clean label status and multifunctional profile are contributing to its popularity as a food additive.
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Ravina Pandya, Content Writer, has a strong foothold in the market research industry. She specializes in writing well-researched articles from different industries, including food and beverages, information and technology, healthcare, chemical and materials, etc. (https://www.linkedin.com/in/ravina-pandya-1a3984191
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