Gellan Gum

Wholesale Gellan Gum Ingredient Suppliers

Brova.co is the leading gellan gum manufacturer and supplier globally. With our high-quality products and experienced team, we are the best gellan gum solution provider for wholesale and retail customers. Our range of gellan gum products offers superior performance, exceptional value, and superior protection for your products. Our products are manufactured with the highest quality ingredients and are designed to last long. 

Our products are sourced from certified manufacturers and our team of experts is dedicated to ensuring quality and customer satisfaction. We strive to provide our customers with the best gellan gum solutions at the most competitive prices. Come to us and experience the difference!

GELLACT™️ Gellan Gum

GELLACT™️ Gellan gum is a soluble dietary fiber. This multifunctional gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures.  GELLACT™️ Gellan gum is extremely effective at low use levels in forming gels and is available in two types, high and low acyl content. With GELLACT Gellan Gum, versatility is a given. This miraculous gelling agent excels at forming impressive textures, either as a standalone ingredient or as part of a blend

Our assortment of Gellan Gum products meets the highest quality standards, ensuring longevity, performance, and value for your investment. As a reliable wholesale and retail partner, we source only the finest ingredients from certified manufacturers, consistently focusing on ensuring our products meet and surpass your expectations.

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Brova is your number #1 source for wholesale protein powder manufacturers, plant-based ingredients, and plant protein ingredient suppliers.

Best Gellan Gum Solution Provider in China

Best Gellan Gum Solution Provider in China - Brova

With a commitment to quality and customer satisfaction, we strive to provide the best gellan gum solutions for our customers. From food-grade gellan gum to pharmaceuticals, our products are sure to meet your requirements and provide the best results. With our wide array of gellan gum products, we have something to fit any need. Whether you’re looking for a bulk solution or a custom solution, we have the perfect solution for you. With our extensive list of manufacturers and suppliers, you can be sure to find the perfect gellan gum solution for your needs. So, if you’re looking for a reliable and affordable gellan gum supplier, look no further than Brova.co – the wholesale China gellan gum supplier for all your needs. Read more Is Gellan Gum Vegan?

How is Gellan Gum Used?

How is Gellan Gum Used - Brova

In baking, gellan gum works as a gelling agent, forming an elastic gel similar to gelatin. It is also a thickener used in jellies and a ‘binding agent’ for vegan and gluten-free products. It even enhances flavor release in fruit jellies.

Gellan gum is also a go-to choice for certain additional functions:

  • Water-holding capacity improvements during processing and storage.
  • Oil uptake reduction and contribution to film or coat barrier formation.

Origin of Gellan Gum

Gellan gum is obtained from the aerobic fermentation of glucose by the Sphingomonas elodea bacteria, formerly known as Pseudomonas elodea. This species was first isolated from the Elodea plant.  Sphingomonas elodea bacteria ferment glucose to yield Gellan Gum, creating an elastic, thermoreversible, and durable compound with numerous applications, especially as a vegan-friendly and gluten-free stabilizing agent and binding substitute.

Gellan Gum Functions

Main attributes of gellan gum in baking include:

  • Gelling agent: produces an elastic and thermoreversible gel similar to gelatin.
  • Thickener: mainly in jellies
  • Binding agent: essential for vegan and gluten-free products.
  • Stabilizing agent
  • Flavor release agent: provides excellent flavor release in fruit jellies.
  • Improves water holding capacity during processing and storage
  • Reduces oil uptake and aids in formation of films or coat barriers.

Nutrition

Gellan gum is not absorbed by humans, and thus does not provide any caloric intake. As other polysaccharides, it can aid in bowel health and serum cholesterol reduction.

Commercial Production of Gellan Gum

Commercial Production of Gellan Gum - Brova

Gellan gum is commercially manufactured through the following process:

  • Aerobic fermentation: Sphingomonas elodea bacteria are fed into a batch reactor containing a mixture of glucose, a nitrogen source and inorganic salts.
  • Alkalinization: hot alkali at pH 10 and 80oC (176oF) is fed to the reactor for 10 min to obtain a low-acyl gellan gum.
  • Precipitation: the gum is treated with hot propanol, and extracted.
  • Clarification: fermentation liquor is filtered to obtain a bacteria debris free product.

The high-acyl form is obtained following the same process without the alkalinization step.

For optimal manufacturing, the following parameters are critical:

  • Sterile conditions
  • Aeration
  • Agitation
  • pH
  • Temperature

Here is the some Sensory Characteristic of Gellan Gum:

Sensory Characteristic Specification
Loss on Drying (%)

≤15.0

Appearance

White to off-white

Loss on drying(%)

≤15.0

Lead(mg/kg)

≤1.0

Particle size(%)

60 Mesh ≥95

Transparency(%)

≥85

Gel strength(g/c㎡)

≥1100

Ash(%)

≤15

PH(1% Solution)

4.5—7.0

Bacterium account(CFU/g)

≤10000

Coliforms(MPN/100g)

≤30

Yeast and mould(CFU/g)

≤400

Heavy Metals (ppm)

≤10

Need samples? Have questions? Contact us to learn more about our innovative Gellan Gum solutions.

Gellan Gum Application

Vegan and gluten-free baked goods can benefit from gellan gum’s binding capacity and organic origin, thus making it a suitable partial substitute for eggs and wheat flour. In jellies and fillings it improves texture while providing excellent flavor release in comparison with other gums.

Steps for incorporating this into formulations:

  • High-acyl gellan gum is heated up to 85 – 95 oC (185 – 203 oF) in a solution with less than 40% soluble solids, with water or milk as media and calcium citrate. Agitation is needed for gel formation.
  • Low-acyl gellan gum is heated up to 75 oC (167oF) in water or milk as media, with calcium citrate. Agitation is needed for gel formation. Salt concentration should not exceed 1.3%.

Usage levels  of gellan gum and impact on select formulations:

Baked good Usage level Effect
Breading and butter
0.01-3 %
  • Water binding and fat reduction
Fried food (doughnuts)
0.01-3 %
  • Retains crispness and juiciness while reducing fat content.
Jams and jellies
0.01-3 %
  • Optimal flavor release.
  • Improved texture for baked goods fillings.
  • Stability under various processing conditions, allowing variation in formulation.
Milk based fillings
0.01-3 %
  • Improved body, texture and mouthfeel.
  • Prevents weeping

Regulations

Gellan gum is generally recognized as safe by the FDA when used for its intended purpose following good manufacturing practices. The FDA establishes certain quality parameters for the Sphingomonas elodea bacteria used in its manufacturing.

The EU Commission Regulation (EU) No 231/2012 recognizes this (E 418) as a permitted food additive. The FAO/WHO joint committee and the European Community Scientific Committee for Food have not specified an acceptable daily intake limit.

Brova.co has emerged as a leading provider of Gellan Gum solutions in China, catering to various applications, from food to pharmaceuticals. Our wide-ranging selection is tailored to suit unique business requirements. Whether you need a custom formulation or prefer bulk orders, our strong network of manufacturers and suppliers guarantees satisfaction.

Frequently Asked Question

Yes, Gellan Gum is better than Xanthan Gum due to ease in storage and moisture retention.

Gellan gum is also known as Phytagel, Gelzan, Gelrite, or Applied gel.

No, gellan gum is not banned in Europe; it is approved by U.S. Department of Agriculture, the European Union and the World Health Organization’s Joint Council.

There’s no general recommendation to avoid gellan gum unless you have a specific allergy or intolerance to it.

The main disadvantages of gellan gum could include digestive side effects if consumed in large amounts and the potential for costly production.

No, gellan gum and xanthan gum are not the same; they are different substances used as gelling agents but have different properties and uses.

Product Specifications

GELLACT™️ LA is  a low acyl gellan gum which form firm, non-elastic, brittle gels. It conforms to Food Chemicals Codex (FCC) 12th edition and The EU Commission Regulation E418.

 

GELLACT™️ HA is  a high acyl gellan gum which forms soft, very elastic, non-brittle gels. It conforms to Food Chemicals Codex (FCC) 12th edition and The EU Commission Regulation E418.

 

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