Citation
Ang, Kimberley (1995) Gellan gum - a new gelling and tex turizing agent. [Proceedings Paper]
Abstract
Gellan gum is a new gelling and texturizing agent for use in food petfoods, personal care products and other applications. Gellan gum is ideal for a variety of gelling, texturizing, stabilizing, suspending and film forming applications. KELCOGEL is the registered tradename for gellan gum produced by Kelco. Gellan gum is a polysaccharider duced by fermentation using the bacteria Pseudomonas Elodea. The primary structure of gellan gum consists of a linear tetrasaccharide repeat unit of two β, D-glucose units, one β, D-glucuronic acid unit and one L-rhamnose unit. Gellan gum offers versatility in food texture as it can form gels with both monovalent and divalent ions. Divalent ions are much more efficient gell formers than monovalent ions. Gels can be formulated to melt upon heating, or hold their structure at high temperature, even under retort conditions, depending on the type and concentration of ions present. Gels exhibit excellent flavour release, sparkling clarity and good stability in products over a wide pH range (3.5-8.0). It is easy to use, being fully dispersible in cold water and soluble in hot water. A typical gellan gum gel is firm and brittle in texture. Hydrocolloics such as xanthan gum, locust bean gum, carrageenan, konjac, etc can be added to modify its brittleness and improve its elasticity.
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Abstract
Gellan gum is a new gelling and texturizing agent for use in food petfoods, personal care products and other applications. Gellan gum is ideal for a variety of gelling, texturizing, stabilizing, suspending and film forming applications. KELCOGEL is the registered tradename for gellan gum produced by Kelco. Gellan gum is a polysaccharider duced by fermentation using the bacteria Pseudomonas Elodea. The primary structure of gellan gum consists of a linear tetrasaccharide repeat unit of two β, D-glucose units, one β, D-glucuronic acid unit and one L-rhamnose unit. Gellan gum offers versatility in food texture as it can form gels with both monovalent and divalent ions. Divalent ions are much more efficient gell formers than monovalent ions. Gels can be formulated to melt upon heating, or hold their structure at high temperature, even under retort conditions, depending on the type and concentration of ions present. Gels exhibit excellent flavour release, sparkling clarity and good stability in products over a wide pH range (3.5-8.0). It is easy to use, being fully dispersible in cold water and soluble in hot water. A typical gellan gum gel is firm and brittle in texture. Hydrocolloics such as xanthan gum, locust bean gum, carrageenan, konjac, etc can be added to modify its brittleness and improve its elasticity.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number |
| AGROVOC Term: | polysaccharides |
| AGROVOC Term: | gums |
| AGROVOC Term: | exopolysaccharides |
| AGROVOC Term: | fermentation |
| AGROVOC Term: | food processing |
| AGROVOC Term: | economic stabilization |
| AGROVOC Term: | enzymes |
| AGROVOC Term: | stabilizers |
| AGROVOC Term: | stability |
| Geographical Term: | Malaysia |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 18 Nov 2025 08:24 |
| Last Modified: | 18 Nov 2025 08:24 |
| URI: | http://webagris.upm.edu.my/id/eprint/1515 |
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