Gellan gum

Gellan gum is a water-soluble polysaccharide produced by the bacterium Sphingomonas elodea. It is used as a gelling agent, as well as a stabilizer, thickener, and emulsifier in various industries, including food, pharmaceutical, and cosmetic.

History

Gellan gum was first discovered in the late 1970s by the former Kelco Company, which was later acquired by CP Kelco. The bacterium Sphingomonas elodea, from which gellan gum is derived, was originally found in a lily pad-covered pond in Pennsylvania. The gum was approved for food use in the United States by the Food and Drug Administration (FDA) in 1992.

Production

Gellan gum is produced through fermentation of glucose or lactose by Sphingomonas elodea. The resulting polysaccharide is then purified and dried to form a powder, which can be used in various applications.

Properties

Gellan gum is known for its unique rheological properties. It forms firm, brittle gels when combined with ions, and can also form fluid gels without ions. It is heat stable and can withstand high temperatures, making it suitable for applications such as baking and confectionery. It is also resistant to enzymatic degradation, which contributes to its long shelf life.

Applications

In the food industry, gellan gum is used in a wide range of products, including dairy products, baked goods, confectionery, and beverages. It is often used as a vegan alternative to gelatin. In the pharmaceutical industry, it is used in controlled-release formulations and as a suspending agent. In the cosmetic industry, it is used in products such as shampoos, body washes, and lotions.

Safety

Gellan gum has been extensively studied for its safety. It is generally recognized as safe (GRAS) by the FDA, and is also approved for use in food by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

See also

• Food additive
• Hydrocolloid
• E number