Gellan Gum is derived from bacteria viz. Sphingomonas elodea which grows on aquatic plants. Gellan Gum, GELUM, is a multi-functional gelling agent that can impart unique as well as appealing textures to food products & effective at very low percentage. It is of vegetable origin & an alternative to animal-based gelatin. It is Non-GMO, Vegan, gluten-free & allergen-free.
Two types of Gellan Gum GELUM-HA & GELUM-LA are available. GELUM-HA is High Acyl Gellan Gum forms soft, very elastic gels whereas; GELUM-LA is Low Acyl Gellan Gum forms firm, brittle gels. Due to this versatile property, products varying from firm, brittle gels (which easily crumble in mouth) to fluid, elastic gels. Apart from this, Gelan Gum is used as thickener, stabilizer & suspending agent. As it is very quick to set at ambient temperatures, it can allow release of flavor of food.
When is combined with foods rich in calcium, magnesium or potassium is forms gels. To aid setting calcium rich products like dairy products or calcium salts can be used.
Broadly, 4 types of gels can be made by a combination of GELUM-HA & GELUM-LA :
GELUM is stable to heat & a wide range of pH allowing it to be used in various types of food products. Detailed laboratory experiments should be done to optimize the requisite properties.
The GELUM is a functional ingredient, exhibiting thickening, gelling, stabilizing, emulsifying, film forming, structuring, fat replacer potential etc. In bakery fillings GELUM provides texture to keep the fillings in place during baking, transportation and consumption.
1. Dessert Jellies with following advantages can be obtained :
Outline of basic formula is :
Water: 42%; Fruit juice: 42%; Sugar:15.15%; Citric acid: 0.4%; Sodium citrate:0.30% GELUM:0.15%
2. Suspension type of beverages with following advantages can be obtained :
Outline of basic formula is :
Water: 88.117%; Sugar: 11.25%; Sodium citrate:0.06%; GELUM: 0.028%; Sodium benzoate:0.02%; Citric acid :0.5%; Calcium lactate:0.025%
3. Confectionerieswith following advantages can be obtained :
Outline of basic formula is :
Water: 49.3%; Glucose Syrup: 45%; GELUM :0.5%; KGEEN/IOGEEN: 2.5%; Citric acid:1.3%; Sodium citrate:1.3%
4. Plant Tissue Culturing can be done with following advantages :
Outline of basic formula is :
MS media (Murashige-Skoog) solution; GELUM: 0.25%; Sugar: 3%
5. Air Freshener Gels can be made with following advantages :
Outline of basic formula is :
Water: 82.38%; Tween 20:1.5%; GELUM: 0.8%; Ethanol: 5%; Fragrance: 10%; Calcium Chloride:0.1%; Color:0.02%; Sodium benzoate: 0.2%
6. Yoghurts can be made with following advantages :
Outline of basic formula is :
Skimmed milk : 90%; Sugar: 6.8%; GELUM: 0.05%; LABHTIN (Pectin) :0.15%; Strain:3 %
7. Fruit Juice Beveragescan be made with following advantages :
Outline of basic formula is :
Mango & orange juices: 99.85%; GELUM: 0.12%; Citric acid: 0.03%
8. Toothpaste & personal care products can be made with following advantages :
Outline of basic formula is :
Sodium Phytate:0.2%; Sodium Fluoride:0.3%; Sorbitol :30%; Sodium Saccharine:0.2%; Glycerin :20%; SOLUSE (Sodium CMC Toothpaste grade): 0.2%
