Gellan Gum

KelcoGel Gellan Gum is multi-functional and can be used in fluid gel systems, such as beverages, including dietary and nutritionally fortified beverages, in yogurt fruit for fruit suspension, in dressings for herb and particle suspension, and in cook-up soups for thickening, particle suspension and flavor release. The gum is also used in texture modified beverages, low-fat spreads, baked goods, icings, frostings and glazes. It provides adhesion for spice coatings on snacks, and in batters and breadings, it reduces fat uptake on frying.

Sugar Confectionery
The gellan gum can be used in many gelled confectionery products including jelly sweets, marshmallows, and nutritionally fortified confections.

Jelly Desserts
The gellan gum is ideally suited for use in jelly desserts because of its transparency, thermostability and texture properties. It is also and effective animal-free alternative to gelatin.

Dairy
The gellan gum can be used in dairy desserts with a range of textures from flans to puddings. It can be used in cultured products, with addition before fermentation, and is a potential alternative to gelatin.

Fruit Preparations
The gellan gum works at all sugar levels, from fruit preparations for yogurt to high solids bakery fillings. Key attributes include bake stability, acid stability, fruit suspension and shine.

KELCO Industries, Inc., 6420 Zane Avenue North, Minneapolis, MN 55429-4199. Tel: 612-5351174; Fax: 612-535-2049.