gellanryhmät

Gellan gum is a polysaccharide produced by the bacterium Sphingomonas elodea. It is a type of hydrocolloid, which means it is a substance that can absorb and retain large amounts of water. Gellan gum is widely used in the food industry as a thickening and stabilizing agent. It is particularly valued for its ability to form gels at low concentrations, typically around 0.2-0.3% by weight. This makes it an efficient and cost-effective thickening agent.

Gellan gum is produced through a fermentation process where the bacterium is cultured in a nutrient-rich medium. The resulting gellan gum is then extracted and purified. The final product is a white, odorless, and tasteless powder that is soluble in both hot and cold water.

The gelling properties of gellan gum are due to its ability to form a triple helix structure when cooled from a molten state. This structure is stabilized by calcium ions, which bind to the carboxyl groups on the gellan gum molecules. The resulting gel is strong, elastic, and stable over a wide range of temperatures and pH levels.

Gellan gum is used in a variety of food applications, including sauces, dressings, and desserts. It is also used in non-food applications, such as in pharmaceuticals and cosmetics, where its thickening and stabilizing properties are beneficial. Gellan gum is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is approved for use in the European Union.