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 nature-based 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.