Gellan Gum

High acyl gellan gum forms fluid gels even at low usage levels. This weak gel structure creates a network with exceptional suspension capacity without appreciably increasing the viscosity or changing the mouthfeel of the finished beverage. This property is what makes gellan gum an excellent choice for preventing separation in ready-to-drink protein beverages and suspending particulates like fruit pieces or pulp or minerals and vitamins.

Learn more about using Gellan Gum-based stabilizers in RTD beverages in this SlideShare presentation or click the product names at the bottom of this page to order a sample.

If you would like to talk with a Gum Guru® about your specific food texture or stability needs, click the Chat button at the top of this page or call our technical service hotline at (800) 899-3953/ +1(410) 273-7300.