KELCOGEL® MA-60 Gellan Gum

  • Overview
  • Properties

Discover a clean label-friendly alternative to methylcellulose for creating plant-based burger and sausage alternatives with no compromise on taste and texture. KELCOGEL® MA-60 Gellan Gum delivers a hot bite and meat-like texture. In raw dough rheology, it provides good cohesiveness and elasticity with less stickiness than methylcellulose.

A soluble fiber produced by fermentation, KELCOGEL® Gellan Gum is already proven as a functional, go-to ingredient for solving plant-based protein formulation challenges. It is very easy to use and compatible with standard processes – just add as a dry powder with no need for pre-solution.

E-Number: E418
Functions Hot Bite Meat-Like Texture Good Cohesiveness Easy to Use

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