Understanding Gellan Gum: Functions, Applications, and Where to Find It

Introduction

Gellan gum, also known as bacterial polysaccharide, corn sugar gum, or Goma Xantana in different languages, is a widely used water-soluble and anionic polysaccharide. Originally derived from the bacterium Sphingomonas elodea, it has numerous applications in the food and pharmaceutical industries.

What is Gellan Gum?

Gellan gum is a versatile food additive that functions as a thickener and stabilizer. It is increasingly popular for its ability to enhance the texture and stability of various products ranging from baked goods to dairy alternatives. Its thickening and gelling properties make it a valuable ingredient in the food industry, often serving as a substitute for Xanthan gum in gluten-free recipes.

Histroy and Discovery

The discovery and development of gellan gum by the Kelco Division of Merck, USA, came about in 1978. Initially, this bacterium was isolated from lily plant tissue in a natural pond in Pennsylvania. Its primary use was as a gelling agent in place of agar, facilitating the cultivation of various microorganisms in laboratory settings. Over time, gellan gum became recognized as a more effective gelling agent with lower usage levels and is now widely used in food manufacturing and beyond.

Applications of Gellan Gum

Due to its unique properties, gellan gum finds applications in both food and non-food industries. In the food sector, it is commonly used to:

Improve the texture of baked goods, particularly gluten-free bread, providing a chewy quality often lost in gluten-free recipes.

Enhance the thickening and stability of dairy alternatives such as almond milk, ensuring a creamy and consistent texture.

Serve as an excellent gelling agent in jams and jellies, allowing for a more stable and firmer consistency.

Stabilize emulsions and suspensions, ensuring that liquids and solids remain well-mixed.

Contribute to a variety of food products like salad dressings, sauces, and syrups.

It is important to note that while gellan gum is available in food stores, it is more commonly obtained from online retailers, especially for commercial or large-scale applications.

Comparison with Other Thickening Agents

Gellan gum competes with other popular thickening agents such as guar gum and xanthan gum. Each has its own advantages and applications:

Xanthan Gum: Known for its ability to adapt to a wide range of pH levels and temperature changes, xanthan gum is a universal thickener that is particularly useful in creating stable emulsions and ensuring the texture of gluten-free products.

Guar Gum: Preferred in Asian cuisine, guar gum is a preferred choice due to its high viscosity and stability. It is often used in gluten-free baking for its binding properties and to achieve a more desirable texture.

Gellan Gum: Known for its high elasticity and capability to form a strong gel, gellan gum is favored in applications requiring a more defined texture or shape, such as in foods thickeners or in the manufacture of foods with a long shelf life.

Conclusion

Gellan gum stands out among other thickening agents due to its unique properties and wide range of applications. Whether used in the laboratory or the kitchen, its ability to provide stability, texture, and gelling can significantly enhance the quality and appeal of various products. Understanding the differences between gellan gum and other thickening agents can help you choose the right one for your specific needs.