• Overview
  • Properties

Produced by fermentation, KELCOGEL® Gellan Gum is already known as a functional, go-to ingredient for solving beverage formulation challenges. It has the unique ability to form a fluid gel to add stabilization and prevent phase separation. It also plays well with other texturants for the ability to tailor mouthfeel.

Now, when you want one ingredient to do the work of two, there is KELCOGEL® DF Gellan Gum. The DF stands for dual function. It supports both suspension and creamy mouthfeel in dairy beverages. It helps to solve separation of protein, minerals, vitamins or cocoa over shelf life. It can also help simplify product labeling by reducing the total number of ingredients needed. Its dual functionality may even help with cost savings by reducing or eliminating the need to add texturants for mouthfeel. In addition, it is very easy to use and compatible with standard processes.

CAS Registry Number: 71010-52-1 E-Number: E418
Functions Suspension Viscosity Fluid Gel Capabilities Easy to Use
Applications Dairy Beverages

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