KELCOGEL® Gellan Gum

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 Lily pad varieties.

This multi-functional hydrocolloid can be used at low levels in a wide variety of products that require gelling, texturizing, stabilizing, suspending, film-forming and structuring. KELCOGEL gellan gum is extremely effective in forming “fluid gels” with monovalent and divalent cations. KELCOGEL gellan gum is available in two grades: high and low acyl content, which form soft and hard gels, respectively.

Low acyl KELCOGEL products form hard, non-elastic, brittle gels, whereas high acyl KELCOGEL forms soft, very elastic, non-brittle gels. Varying the ratios of the two forms of gellan produces a wide variety of textures.

Shearing during cooling disrupts the normal gelation of gellan gum (both high acy land low acyl forms) and results in a smooth, homogenous, pourable structured liquid or ‘fluid gel’. This type of system is extremely pseudoplastic and highly efficient at suspending a wide variety of solids and liquids, including 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 is set, is also sufficient to form a smooth, pourable gel. This means that fluid gels can be formed using standard filling operations.

Food formulators can choose from a family of KELCOGEL products designed to meet specific needs and processing conditions.