Introduction
Gellan gum is a versatile hydrocolloid produced by bacterial fermentation. It comes in two main forms: Low Acyl (LA) and High Acyl (HA). Low Acyl Gellan Gum is prized for forming firm, brittle, transparent gels that remain stable under heat. It is widely used in beverages, confectionery, dairy alternatives, and molecular gastronomy.
What is Low Acyl Gellan Gum?
Low Acyl Gellan Gum is a polysaccharide hydrocolloid produced by Sphingomonas elodea. It creates strong, brittle gels that are clear and stable, even at very low concentrations. It differs from High Acyl Gellan Gum, which forms soft, elastic gels. Low Acyl Gellan is often used to suspend particles in beverages or to create structured gels in culinary applications.
How is Low Acyl Gellan Gum Made?
- Fermentation: Produced by the microorganism Sphingomonas elodea through controlled fermentation of carbohydrates.
- Recovery: The gum is precipitated using alcohol and separated from the broth.
- Drying: The precipitate is dried into a powder.
- Standardization: Ground and standardized for food and industrial applications.
Culinary Uses of Low Acyl Gellan Gum
- Beverages: Suspends fruit pulp or nutrients evenly without altering clarity.
- Confectionery: Produces firm, transparent gels with clean flavor release.
- Dairy Alternatives: Stabilizes plant-based milks and prevents sedimentation.
- Layered Gels: Used in molecular gastronomy for plated gels and visual effects.
- Heat-Stable Gels: Creates gels that withstand pasteurization.
Benefits & Functional Properties
- Low Use Level: Effective at concentrations as low as 0.05–0.3%.
- Clarity: Produces transparent gels ideal for beverages and confectionery.
- Thermal Stability: Gels survive pasteurization and reheating.
- Particle Suspension: Keeps solids evenly dispersed in drinks.
- Vegan & Gluten-Free: Plant-based and widely approved for food use.
Where to Buy Low Acyl Gellan Gum
Cape Crystal Brands offers premium Low Acyl Gellan Gum for culinary, research, and food production needs.
👉 Shop Gellan Gum Now
Frequently Asked Questions (FAQs)
1. How does Low Acyl differ from High Acyl Gellan Gum?
Low Acyl forms firm, brittle gels while High Acyl forms soft, elastic gels.
2. What concentration is typically used?
Most applications require only 0.05–0.3% of Low Acyl Gellan Gum.
3. Is Low Acyl Gellan Gum vegan?
Yes. It is a fermentation-derived ingredient and suitable for vegan diets.
4. Can Low Acyl Gellan Gum withstand pasteurization?
Yes, its gels remain stable under heat treatments like pasteurization.
5. Does it affect flavor?
No, it has a neutral taste and does not interfere with flavors.
6. Is it safe?
Yes. It is approved by major food safety authorities worldwide.
Keep Learning with Cape Crystal Brands
← Back to Ingredient Guide 🔎 View More Detail 🛒 Shop This Ingredient
