Use
Gellan Gum is a gum obtained by fermentation of the microorganism
sphingomonas elodea. the constituent sugars are glucose, glucuronic
acid, and rhamnose in the molecular ratio of 2:1:1, being linked
together to give a primary structure consisting of a linear tetrasac-
charine repeating unit. direct recovery yields the gum in its native
or high acyl form in which two acyl substituents, acetate and glycerate,
are present. gels from that form are elastic and cohesive. recovery
after deacetylation has the acyl groups removed to yield the low acyl
form; those gels are strong and brittle. in general, high acyl gellan
gum dispersed in water swells to form a thick suspension and upon
heating, it loses its viscosity upon hydration. low acyl gellan gum is
only partially soluble in cold water and is dissolved by heating to
70°c or greater. gelation occurs upon cooling and reaction with
ions, predominantly calcium ions. gellan gum is sensitive to ions.
uses include bakery fruit fillings, confectioneries, icings, dairy prod-
ucts, beverages, and coatings.