Key Features of Kelcogel^® Gellan Gum Products

Outstanding flavor release
High gel strength
Excellent stability
Process flexibility and tolerance
Sparkling clarity (Kelcogel, Kelcogel F)
Range of textures available
Flexibility in melting and setting points
Suspension efficiency

Kelcogel is a water-soluble polysaccharide produced by fermentation. This multi-functional gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures.

Gellan gum is extremely effective at low use levels in forming gels. Kelcogel gellan gums are available in two types: high and low acyl content:

Low acyl Kelcogel products form hard, non-elastic, brittle gels
Kelcogel LT100 is high acyl and forms soft, very elastic, non-brittle gels
Varying the ratios of the two forms of gellan produces a wide variety of textures
Kelcogel and Kelcogel LT100 can be used at low concentrations to form fluid gels

Kelcogel Fluid Gels

Shearing during cooling disrupts the normal gelation of gellan gum and results in a smooth, homogeneous, pourable structured liquid or 'fluid gel'. This type of system is extremely efficient at suspending a wide variety of solids and liquids, e.g., emulsified oil droplets, herbs, fruit pulp and cocoa.

Fluid gel formation is also employed in the production of dairy products, spreads, dressings and sauces using scraped surface heat exchangers or during HTST/UHT processing.

Gentle agitation of a weak gellan gum gel, after it has set, is also sufficient to form a smooth, pourable fluid gel. This means that fluid gels can be formed using standard filling operations.

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