Beverages
KELCOGEL® Gellan Gum
The Fluid Gel – An Innovative Suspension System
KELCOGEL® Gellan Gum is a polysaccharide produced by fermentation of a pure culture of Sphingomonas elodea. The composition and structure of gellan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Sphingomonas elodea on plants of Lillipad varieties. This versatile hydrocolloid is functional at extremely low use levels in a wide variety of beverages that require suspension, and provide cost-in-use and production benefits.
Fluid Gel Network: The uniqueness of KELCOGEL is the ability to suspend while contributing minimal mouthfeel via the formation of a uniquely functioning fluid gel network. This network of a low concentration of weakly associated molecules, is extremely pseudoplastic. At rest, the fluid gel has a very high apparent viscosity resulting in excellent suspension of insoluble ingredients such as tri-calcium phosphate, cocoa and fruit pulp. Because of the weak molecular associations, the network is easily disrupted, resulting in a low viscosity, smooth pour and a light, refreshing mouthfeel.