Introduction
Gellan gum is a versatile hydrocolloid produced by bacterial fermentation. It comes in two primary forms: Low Acyl (LA) and High Acyl (HA). High Acyl Gellan Gum is valued for forming soft, elastic, and flexible gels with excellent stability. This guide explores what High Acyl Gellan Gum is, how it differs from Low Acyl, and its unique role in food science and gastronomy.
Table of Contents
How is High Acyl Gellan Gum Made?
Culinary Uses of High Acyl Gellan Gum
Benefits & Functional Properties
Where to Buy High Acyl Gellan Gum
What is High Acyl Gellan Gum?
High Acyl Gellan Gum is a polysaccharide produced by Sphingomonas elodea. Unlike Low Acyl Gellan, which forms firm and brittle gels, High Acyl Gellan produces soft, elastic gels with a creamy mouthfeel. This makes it particularly useful in dairy systems, desserts, and plant-based alternatives where smooth textures are desired.
How is High Acyl Gellan Gum Made?
- Fermentation: Produced by Sphingomonas elodea through fermentation of carbohydrates.
- Recovery: The gum is precipitated from the broth using alcohol.
- Drying: The product is dried into a powder form.
- Milling: Ground and standardized for food-grade applications.
Culinary Uses of High Acyl Gellan Gum
- Dairy & Dairy Alternatives: Provides creamy, elastic textures in yogurts and plant-based milks.
- Desserts: Used in puddings, custards, and fruit gels for smooth consistency.
- Sauces: Adds thickness and elasticity while preventing separation.
- Confectionery: Creates soft, chewy textures in candies.
- Stabilized Gels: Excellent for gels that must endure reheating or freezing cycles.
Benefits & Functional Properties
- Soft Elastic Gels: Creates flexible, creamy textures.
- Thermal Stability: Gels remain stable during heating and cooling.
- Versatile Use: Functions in dairy, desserts, sauces, and confections.
- Synergy: Can be combined with other gums for customized textures.
- Plant-Based: Vegan, gluten-free, and widely approved for food use.
One of the most common questions chefs and food developers ask is whether a gelling agent is vegan-friendly. While some, like gelatin, are animal-derived, most modern hydrocolloids come from plants or microbial fermentation. Here’s a quick guide to which are vegan and which are not:
Vegan vs Non-Vegan Gelling Agents
Full Companion Table| Gelling Agent | Vegan? | Notes |
|---|---|---|
| Gelatin | ❌ Non-Vegan | Animal-derived from collagen; common in gummies, marshmallows, and desserts. |
| Agar-Agar | ✅ Vegan | Seaweed-derived; creates firm, brittle gels; common gelatin substitute. |
| Carrageenan (Kappa/Iota/Lambda) | ✅ Vegan | Extracted from red seaweed; versatile gelling and thickening functions. |
| Pectin | ✅ Vegan | Fruit-derived (citrus peel, apple pomace); essential in jams and jellies. |
| Gellan Gum | ✅ Vegan | Produced by microbial fermentation; creates clear, stable gels. |
| Alginate | ✅ Vegan | Seaweed-derived; gels with calcium; key in molecular gastronomy (spherification). |
Where to Buy High Acyl Gellan Gum
Cape Crystal Brands offers premium High Acyl Gellan Gum for culinary and food production needs.
👉 Shop Gellan Gum Now
Frequently Asked Questions
How is High Acyl Gellan different from Low Acyl Gellan?
High Acyl Gellan produces soft, elastic gels, while Low Acyl produces firm, brittle gels.
Is High Acyl Gellan Gum safe?
Yes, it is recognized as safe and widely approved for use in foods.
What concentration is typically used?
High Acyl Gellan is usually used at 0.05–0.5% depending on the application.
Is it vegan?
Yes, it is derived from fermentation and is vegan-friendly.
Does it affect flavor?
No, it has a neutral flavor and does not interfere with taste.
What foods commonly use High Acyl Gellan?
Desserts, yogurts, sauces, dairy alternatives, and confectionery.
