Late start, fast development

Gellan gum is one of the food microbial polysaccharides developed by American companies in the 1980’s after xanthan gum. 1996, gellan gum began to be used as a food additive in China’s food industry.

The rapid development of gellan gum is due to application factors: compared with other edible colloids, firstly, the use of gellan gum is low, 0.25% of the use of gellan gum can be used with 15% of the use of agar and 1% of the use of carrageenan with the same gel strength; Secondly, the gellan gum is fermented by microorganisms, the production speed is fast. Based on these factors, the development of gellan gum is very rapid, it can be said that, although the start is late, but the future market prospects for gellan gum is broad!

Problems of Gellan gum market

It can be said that the current Gellan gum market development prospects are very good, but at the same time there are some problems. First of all, China’s Gellan gum product enterprises started late, the researchers of the various properties of the Gellan gum is still learning to explore the understanding of the limited knowledge to a certain extent will limit the Gellan gum more widely used;

Secondly, the production scale of Gellan gum in China is small, the cost of energy consumption is high, and the market price of Gellan gum is relatively high compared with other hydrocolloids, which to a certain extent will discourage wholesalers from purchasing Gellan gum; lastly, Gellan gum manufacturers in China provide a relatively single specification of Gellan gum.

Characteristics of Gellan gum

Gellan gum can be used as thickener and stabilizer. Gellan gum is easy to use, it is not soluble in cold water, but can be dispersed in water with a little stirring. When heated, it dissolves into a transparent solution, and after cooling, it forms a transparent and solid gel. Gellan gum dosage is small, usually only 1/3-1/2 of the amount of agar and carrageenan, the general amount of 0.05% to form a gel (usually 0.1%-0.3%).

Gellan gum made of gel rich in juice, has a good flavor release, there is a melt-in-your-mouth taste.

Gellan gum has good stability, resistance to acid digestion, resistance to enzymolysis, made of gel even in high-pressure cooking and baking conditions are very stable, in the acidic products are also very stable, and to pH value in 4.0-7.5 under the conditions of the best performance. Its texture is not affected by changes in time and temperature during storage.

Due to the superior gel properties of Gellan gum, it can gradually replace the use of agar and carrageenan.

Application of Gellan gum

4.1 Application in jam

Jam in the solids content of 38%, gelatin dosage of 0.2%, you can make a perfect low-solids jam, if the use of low-methoxyl pectin or carrageenan, the dosage of 0.8% and 1%, respectively.

4.2 Application in multi-layer jelly

The use of 0.5% of the gelatin and 0.2% of xanthan gum, can be made in different colors, different flavors of the multi-layer jelly, only the use of oil-soluble food coloring and spices, can be made into a variety of red, green, yellow, white and other color and flavor of the color jelly, and does not mix the color, does not tamper with the taste.

4.3 Application in artificial food

The use of Gellan gum production of artificial food is obviously more effective than the use of other food glue, especially the production of artificial fruit blocks. For example, the production of artificial fruit block, the use of gel for 0.7%, but if the use of seaweed gum is the amount of 1.0%, and other processing performance is far less than the gel, gel can make artificial fruit block in the sterilization process does not melt, and in the processing process to maintain its characteristics of the shape, and the gel can be used in the mold to create a variety of forms, rich in color of the animal and plant shapes, which is the other gelator This is incomparable with other gelling agents.

4.4 Application in fillings and puddings

In the past, starch or mixtures of starch with proteins and phosphates have been used to provide the characteristic texture of fillings and puddings. However, the shape of the products using starch is not stable and the taste is average, and these defects are only improved after the use of deformed starch instead of general starch, and if gellan gum is used to replace part of the modified starch, the resulting product shape is more stable and the taste is greatly improved.

4.5 Application in candy

When using Gellan gum in the preparation of candies with high sugar content, the more scientific and economic means is to first hydrate it in low concentration of sugar, and then achieve the demanded sugar concentration by means of concentration. This is because although gellan gums can also form gels in high sugar solutions, high sugar concentrations prevent gellan gums from hydrating. The main function of gellan gum in confectionery is to provide superior texture and structure to the product and to shorten the gelation time of starchy soft candies.

4.6 Application in meat products

Providence University in Taiwan found that: 0.5% Gellan gum + 1% konjac gum applied to low-fat frankfurter sausage (18% fat content), its sensory acceptability and high-fat frankfurter sausage (28% fat content) is basically consistent with the same, at the same time, has the ideal shelf-life, which can achieve the purpose of reducing the fat content of the product.

4.7 Application in pastry and dairy products

Gellan gum in dairy products is mainly used to provide high-quality gel and consistency, such as sour dairy products by adding gellan gum can eliminate flocculation and improve the role of taste, but must be added to another water-soluble gel acting as a colloid protective agent; in the soft pastry add 0.1% -0.2%, with moisture, freshness and shape preservation effect, but also to prevent the phenomenon of aging occurs in the refrigerated.